Clay Pot Orange Glazed Carrots Recipes

GLAZED ORANGE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

CLAY POT ORANGE-GLAZED CARROTS

Steps:

• Soak top and bottom of 3 qt clay pot in water about 10 minutes, drain.
• Put carrots in presoaked pot.
• Sprinkle with brown sugar, salt and pepper.
• Pour on orange juice, add butter.
• Cover pot and place in cold oven.
• Bake at 425 degrees for 25 minutes.
• Stir carrots and cook uncovered for aditional 10 minutes.
• Sprinkle with herbs and toss til evenly coated.
• Serve hot.

ORANGE-GLAZED CARROTS

Steps:

• Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
• Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

ORANGE JUICE-GLAZED CARROTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add carrots, sugar, and salt; cook until carrots are golden, about 10 minutes. Add juice; reduce heat. Simmer, partially covered, until carrots are tender, about 20 minutes. Cook, uncovered, 2 to 3 minutes more to thicken glaze. Serve warm.

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

ORANGE-GLAZED CARROTS

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine carrots and 1/4 cup orange juice. Cover and microwave on high for 5-6 minutes or until carrots are crisp-tender., Combine the sugar, cornstarch, salt and remaining orange juice until smooth; stir into carrots. Microwave, uncovered, on high for 2-3 minutes or until sauce has come to a boil and is thickened, stirring twice. Let stand for 5 minutes before serving.

EASY ORANGE-GLAZED CARROTS

Steps:

• In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
• Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

ORANGE GLAZED CARROTS RECIPE

Steps:

• Place an inch of water in a saucepan and add carrots.
• Bring to a boil then reduce heat to low and cover with a lid. Let simmer for 8-10 minutes or until the carrots are tender.
• Drain the water when the carrots are done cooking and set aside.
• In another saucepan over medium heat, melt butter.
• Whisk in orange juice and brown sugar.
• Fold in carrots and parsley and stir until carrots are evenly coated in glaze.
• Cook over medium heat for 2-3 minutes until the glaze thickens slightly.

ORANGE-GLAZED CARROTS

Steps:

• To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
• Return to a boil.
• Reduce heat to low.
• Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
• Drain carrots well and return to pan.
• Stir in marmalade, butter, mustard and ginger.
• Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
• At this point, carrots may be transferred to a microwavable casserole dish with lid.
• Cover and refrigerate up to 8 hours before serving.
• To reheat, microwave at HIGH 4-5 minutes or until hot.

EASY ORANGE-GLAZED CARROTS

Steps:

• In 1 1/2- to 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes, stirring occasionally, until tender.
• Meanwhile, in 8- or 10-inch skillet, spread almonds in single layer. Cook and stir over medium-high heat 4 to 7 minutes or until lightly browned.
• Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat about 1 minute, stirring constantly, until marmalade is melted. Add almonds; toss gently.

CINNAMON AND ORANGE GLAZED CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
• Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
• Bake in the preheated oven until carrots are tender, 15 to 20 minutes.