Frenchglazedcarrots Recipes

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GLAZED CARROTS



Glazed Carrots image

Provided by Damaris Phillips

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

5 medium carrots, peeled
1/4 cup coconut oil
2 teaspoons honey
1/4 teaspoon togarashi or cayenne if desired (See Cook's Note)
Kosher salt and freshly ground black pepper
1/8 cup chopped parsley

Steps:

  • Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.
  • Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great!
  • Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)
  • Serve right away to your impressed and amazed friends!

GLAZED CARROTS



Glazed Carrots image

Braised in ginger ale and seasoned with chili powder and parsley, Alton Brown's Glazed Carrots from Good Eats on Food Network couldn't be easier.

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

Steps:

  • In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

GLAZED CARROTS



Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
  • Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

GLAZED PARSLEY CARROTS



Glazed Parsley Carrots image

This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds carrots, trimmed and scraped
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
1/4 cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
  • Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams

FRENCH GLAZED CARROTS



French Glazed Carrots image

My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb carrot, peeled
1 cup water or 1 cup chicken stock
2 tablespoons butter
2 teaspoons sugar
salt

Steps:

  • Cut carrots cross-wise to make 1/4 inch slices.
  • Heat butter in a cooking pan.
  • Add carrots, sugar, and water or chicken stock.
  • Bring to a boil and cover.
  • Simmer until tender.
  • Remove carrots and reduce liquid until syrup-like consistency is reached.
  • Return carrots and coat in syrup.
  • Season with salt if desired.
  • Garnish with lemon slices and parsley.

Nutrition Facts : Calories 105.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 120.6, Carbohydrate 13, Fiber 3.2, Sugar 7.3, Protein 1.1

GLAZED CARROTS



Glazed Carrots image

Categories     Vegetable     Side     Low Fat     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Carrot     Healthy     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 tablespoons packed brown sugar
1 tablespoon unsalted butter
1/2 cup low-sodium fat-free chicken broth
1/2 cup water
1/2 teaspoon salt
1 1/4 lb carrots, cut into 2- by 1/4-inch sticks
1 teaspoon fresh lemon juice
2 teaspoons minced fresh parsley

Steps:

  • Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes.
  • Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.

GLAZED CARROTS FOR A CROWD



Glazed Carrots for a Crowd image

Whenever our church group plans a gathering, I'm undoubtedly asked to bring these carrots. I never complain because I enjoy them a much as everyone else.-Bonnie Milner, DeRidder, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 45 servings.

Number Of Ingredients 6

3 cups sugar
1 cup light corn syrup
1/2 cup butter, cubed
1/4 cup thawed orange juice concentrate
1 teaspoon salt
2 cans (no. 10 size) baby carrots, drained or 12 pounds medium carrots, sliced and cooked

Steps:

  • In a large saucepan, combine the first five ingredients; bring to a boil over medium heat. Boil for 5 minutes, stirring occasionally. Place carrots in two 13-in. x 9-in. baking pans., Pour sugar mixture over carrots. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 145 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 124mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein.

GLAZED CARROTS



Glazed Carrots image

Make and share this Glazed Carrots recipe from Food.com.

Provided by Sydney Mike

Categories     Oranges

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons unsalted butter
1/4 cup orange juice
2 1/2 tablespoons honey
1 tablespoon triple sec
1 teaspoon orange zest, minced
1 pinch ground nutmeg
6 -7 medium carrots, cut into 1/2-inch slices (about 3 cups)

Steps:

  • In a skillet, over medium-high heat, melt the butter, then stir in OJ, honey, Triple Sec, orange zest & nutmeg.
  • Add sliced carrots & stir well, before reducing heat to low.
  • Cover & simmer for 10 minutes, then uncover & continue to cook over low heat, about 10 minutes more, stirring occasionally, until carrots are tender & cooking liquid has thickened into a glaze.

Nutrition Facts : Calories 123.2, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 64.4, Carbohydrate 21.3, Fiber 2.7, Sugar 16.4, Protein 1.1

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