Honey Orange Glazed Carrots Recipe 455

HONEY ORANGE GLAZED CARROTS RECIPE - (4.5/5)

Steps:

• Grate ½ teaspoon zest and squeeze ¾ cup from oranges. Stir carrots, 1 tablespoon butter, orange juice, and salt in pot. Set to Stove Top High. Cover and cook 10 minutes or until carrots are tender-crisp, stirring occasionally. Uncover pot. Cook uncovered until liquid is reduced to 2 tablespoons. Stir in remaining butter, honey, orange zest, and thyme. Cook uncovered 3 minutes or until carrots are tender, stirring often.

HONEY ORANGE GLAZED CARROTS

Steps:

• Place 1 in. of water in a skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and set aside., In the same skillet, saute green onions in butter until tender. Stir in the honey, orange zest, salt, cinnamon and pepper. Combine cornstarch and orange juice until smooth; stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Return carrots to the pan. Cook and stir for 2 minutes or until heated through. Sprinkle with mint.

ORANGE HONEY CARROTS

Steps:

• Thinly slice carrots diagnolly.
• Place in a large frying pan or pot.
• Stir in orange juice, honey and shallots.
• Cover and bring to a boil, then reduce heat to medium low.
• Simmer, stirring occasionally, for 10 min., then remove lid.
• Continue simmering, stirring frequently, until carrots are as tender as you like, and orange juice is reduced to a glaze, 15 to 25 minutes.
• Stir often as glaze thickens.
• Add salt and pepper to taste.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots.
• Place 1/2 cup water, the butter or margarine, honey, 2 teaspoons salt, and the ginger in a large sauté pan and bring to a boil.
• Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
• Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
• Add the orange zest and orange juice to pan, tossing with carrots.
• Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them)and the sauce glazes the carrots.
• Add the pepper and another teaspoon of salt to taste.
• *This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.
• The Barefoot Contessa served this with roast capon, buttermilk mashed potatoes, green beans with shallots, and pumpkin mousse parfait. I have the recipes in my private cookbook, if you want them please zmail me.