Glazed Carrots With Thyme Recipes

GLAZED CARROTS WITH THYME

Steps:

• Put the carrots, butter, sugar and thyme in a wide shallow pan with a lid. Season, then add water to come halfway up the carrots.
• Bring to a simmer, cover and cook until the carrots are almost tender, about 3-5 minutes. Turn up the heat, remove the lid and cook until all the liquid has evaporated and the carrots are glazed.

GLAZED CARROTS WITH THYME

Steps:

• In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

SWEET GLAZED CARROTS

Steps:

• Trim most of the leafy green stalks off the carrots, then peel them.
• Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
• Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
• Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
• Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.

GLAZED CARROTS WITH HONEY AND THYME

Steps:

• In a 12 in. skillet bring the carrots, chicken broth, salt, and 1T of honey to a boil. Cover, and reduce to a simmer until the carrots are soft (about 5 minutes).
• Uncover and bring to a boil again until the sauce has reduced to about 2 Tablespoons (about 2 minutes).
• Add the butter and remaining 2 tablespoons of honey and stir until all ingredients are well dispersed.
• Off the heat, add the lemon juice and thyme. Season with salt and pepper and serve immediately.

THYME AND ROSEMARY CARROTS

Steps:

• Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.

ROASTED CARROTS WITH HONEY AND THYME

Steps:

• Preheat the oven to 400 degrees.
• Spread the carrots on a baking sheet.
• In a small bowl, whisk together the olive oil, honey, and thyme. Pour over the carrots and toss to coat.
• Roast for 20-30 minutes, until the carrots are lightly caramelized.

BROWN SUGAR GLAZED CARROTS RECIPE

Steps:

• Preheat your oven to 400 and prepare a baking pan with parchment paper
• In a large mixing bowl, combine carrots, cinnamon, garlic, salt, pepper, rosemary, brown sugar, and thyme. Toss to coat. Then drizzle in the melted butter and toss again.
• On your baking pan, spread your carrots and pour the excess liquid onto them.
• Bake for 15 minutes, then toss around the carrots and bake for another 10 minutes.
• Enjoy!

GLAZED CARROTS WITH THYME

Steps:

• Heat up the oven to 200 degrees.
• Mix 2 tbsp of olive oil, 1 tbsp of honey and 1 tbsp of soy sauce. Finely mix to combine all the ingredients.
• Peel 3 carrots, cut in half longwise and then one more time. Put the quarters to the big bowl, add marinade there and mix. Leave for 10-15 minutes.
• Fry 1 tbsp of thyme on the dry frying pan until apparent smell. For about 2 minutes.
• Put the carrots on the baking sheet, add thyme on top and put to the oven.
• The baking time can vary from 30 minutes to 1 hour.
• Serve while hot and add the rest of thyme on top.

HONEY-GLAZED CARROTS WITH THYME & LEMON

Steps:

• Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
• Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.
• Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.
• Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.

HONEY GLAZED CARROTS WITH GARLIC AND THYME

Steps:

• Place carrots in 1-1.5 inches of water in shallow stovetop pan. Heat until simmering. Let simmer for 2 minutes (or until they reach your desired texture). Strain carrots, rinse in a colander with cold water, and set aside.
• In stovetop pan, combine remaining ingredients, and turn stove on to medium heat. Once simmering, continue to cook for 2 minutes, then turn heat off.
• Add carrots and toss in liquid mixture. Serve immediately and enjoy!

GLAZED BABY CARROTS WITH THYME

Steps:

• Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
• Bring to a boil, cover & reduce heat to medium.
• Cook about 10 minutes, water should be evaporated & carrots tender.
• Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
• Remove from heat, stir in thyme & serve.

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.

OVEN ROASTED MAPLE GLAZED CARROTS RECIPE

Steps:

• Preheat the oven to 400 degrees F
• Pat dry the carrots you will be roasting
• In a small bowl, add carrots, maple syrup, nutmeg and a pinch of salt & pepper to taste. Mix gently.
• Drizzle with 1 to 2 TBSP Olive oil and toss to coat
• Spread carrots out on a sheet pan.
• Roast for 15 minutes or until carrots become tender and start to caramelize.
• Remove from oven and let cool slightly. Sprinkle with fresh thyme and enjoy!

ROASTED CARROTS WITH THYME

Steps:

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
• Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
• Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

ROASTED CARROTS WITH THYME

Steps:

• Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

GLAZED CARROTS

Steps:

• 1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty.
• 2. Melt the butter and the dripping, if you've got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute. 3. Sprinkle in the thyme sprigs (they'll crackle a bit), squeeze in the clementine juice and add the honey, bay and a splash of water. 4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper, then jiggle the pan to coat them in all that flavour. 5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender. 6. When the time's up, uncover the pan and, being very vigilant, simply reduce the moisture away until you get a beautiful clementine glaze and the carrots start to catch and caramelize in a lovely way, turning often. 7. Once you think they look great, simply serve straight away, or you can remove them from the heat and crack on with your other jobs, reheating them when needed. Delicious.

HONEY-GLAZED CARROTS WITH FRESH THYME

Steps:

• Over medium-high heat, add butter to a large pan and fry carrots for about 5 minutes. While carrots are cooking, combine the broth, honey, sherry, garlic, mustard, cayenne, salt, and pepper.
• Pour in liquid mixture, bring to a boil, season with salt and pepper. Throw in a bunch of fresh thyme sprigs (and I just leave them whole!) reduce heat and simmer, covered, for 10 minutes.
• Uncover, and raise heat to medium-high, cooking for another 8-10 minutes, or until carrots are tender. Bring temperature to high heat if you find you still have a lot of liquid in your pan after 8 minutes. You still want some liquid, but not where it is soupy.
• Remove thyme sprigs and serve beside your main dish!

HONEY BUTTER THYME CROCKPOT GLAZED CARROTS

Steps:

• Place all ingredients in a 3.5 - 4 quart slow cooker.
• Cook on HIGH for 3 hours, or until the carrots are tender. Lightly shake the crockpot WITHOUT removing the lid as soon as the butter has melted (about 15-30 minutes into cooking), to make sure the carrots are all coated.
• To thicken the glaze, remove the lid and cook for another 10-15 minutes, stirring with a wooden spoon from time to time.

SKILLET GLAZED CARROTS WITH THYME

Steps:

• Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.