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.
GLAZED ORANGE CARROTS
Want your kids to eat more carrots? This tender side dish has a pleasant citrus flavor and a pretty orange glaze. It's a "must" at our family gatherings. -Marilyn Hash, Enumclaw, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 134mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE-GLAZED CARROTS
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
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 GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
GLAZED ORANGE CARROTS
My friend made these for dinner one night, and I liked them so much that I asked for the recipe. They are easy and delicious. Hope you like them also!
Provided by cookin mimi
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cover carrots with water, bring to boil.
- Simmer until crisp tender.
- Melt butter, stir in orange juice concentrate, parsley and sugar.
- Pour over carrots.
- Cook and stir until glaze thickens.
Nutrition Facts : Calories 92.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 115.6, Carbohydrate 16.2, Fiber 3.4, Sugar 12.1, Protein 1
EASY ORANGE-GLAZED CARROTS
For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 122 g, Fat 6 g, Fiber 4 g, Protein 2 g
ORANGE-GLAZED CARROTS
"I'm a 78-year-old who does my own cooking," writes Robert Wahlfeldt. The Danville, Illinois cook shares this colorful microwave side dish ideal for casual meals. It gets its zest from a tart yet sweet citrus glaze.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
ORANGE-GLAZED CARROTS
Orange and nuts glazed carrots in a zesty side dish - ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots; return to boiling. Reduce heat to medium; cover and cook 10 to 12 minutes, stirring occasionally, until tender.
- Meanwhile, in 8-inch nonstick skillet, spread almonds in single layer; cook over medium-high heat 4 to 7 minutes, stirring constantly, until lightly browned.
- Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat 1 minute, stirring constantly, until marmalade is melted. Gently stir in almonds.
Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 20 g, TransFat 0 g
CINNAMON AND ORANGE GLAZED CARROTS
This was one of the few ways my mom could get my dad to eat carrots as us kids were growing up.
Provided by Katie H
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 40m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 29.2 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 121.8 mg, Sugar 23.3 g
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
ORANGE GLAZED CARROTS
Make and share this Orange Glazed Carrots recipe from Food.com.
Provided by helowy
Categories Vegetable
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
- In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
- Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.
Nutrition Facts : Calories 132.8, Fat 2.3, SaturatedFat 1.4, Cholesterol 5.7, Sodium 193.4, Carbohydrate 29.3, Fiber 2.3, Sugar 23.4, Protein 0.8
GLAZED CARROTS WITH ORANGE AND GINGER
Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
- Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
- Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Fiber 4 g, Protein 2 g
ORANGE GLAZED CARROTS RECIPE
These carrots have the perfect sweet and citrus glaze and are cooked to perfection!
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 5
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.
CUMIN AND ORANGE GLAZED CARROTS
Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
- Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
- Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
- Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
EASY ORANGE-GLAZED CARROTS
Almonds add crunch and raisins add extra sweetness to colorful carrots. Have it ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 20 g, TransFat 0 g
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