Glazed Carrots With Rosemary Recipes

HONEY GLAZED CARROTS RECIPE

Steps:

• Preheat the oven to 350 degrees. Grease an 8x8 baking dish and set aside.
• Wash, peel, dice into bite size pieces.
• Pour carrots into the dish and then drizzle with honey and toss to coat.
• Add in the rosemary if you would like and then place butter on top.
• Bake in the oven and cook 25-35 minutes or until the carrots are fully cooked and reach your desired doneness.
• Serve up these glazed carrots for an easy side dish this week.

GLAZED CARROTS WITH ROSEMARY

Steps:

• 1. Peel the carrots and chop off the tops and the very tips. Cut each carrot into sticks.
• 2. Combine the butter, brown sugar, rosemary and orange juice together in a small bowl.
• 3. Place the carrots in a 9x13 baking dish. Pour the butter mixture over the top.
• 4. Cover with foil and bake at 400 degrees for 45 minutes. Check them after about 20 minutes and give them a little stir.
• 5. After taking them out of the oven crack the pepper and salt over the top. Stir to incorporate, cover and let sit for a few minutes before serving.

ROSEMARY GARLIC ROASTED CARROTS

Steps:

• Preheat oven to 425°F.
• Line a baking sheet with aluminum foil or parchment paper. Place carrots in a single row across the foil or parchment paper.
• In a medium bowl, mix together olive oil, brown sugar, garlic, and rosemary. Drizzle over carrots and toss to coat. Season with salt & pepper.
• Roast carrots at 425°F for 25 to 30 minutes. Serve immediately.

GLAZED CARROTS WITH WHOLE SPICES AND ROSEMARY

Steps:

• Peel and trim carrots, leaving 1 1/2 inches of greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.
• Preheat oven to 375 degrees. Whisk together sugar, vinegar, honey, and peppercorns.
• Heat oil in a large ovenproof skillet over medium-high heat. Add carrots, rosemary, and star anise; cook, stirring, until carrots are tender, about 5 minutes. Stir in honey mixture. Season with salt. Bring to a boil over medium-high heat, turning carrots to coat.
• Transfer skillet to oven. Roast carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.

GLAZED CARROTS WITH ROSEMARY

Steps:

• In a large saucepan, combine the carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. Drain and discard liquid., Add the remaining ingredients. Cook and stir over low heat until glazed and heated through.

SAUTEED CARROTS WITH ROSEMARY AND LEMON

Steps:

• Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.

BROWN-SUGAR GLAZED CARROTS

Steps:

• In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
• Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

GLAZED CARROTS

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.

CARROTS WITH ROSEMARY BUTTER

Steps:

• Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.