CONTEST-WINNING GLAZED CARROT COINS
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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.
HONEY GLAZED CARROTS
Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
HONEYED CARROT COINS
IT SEEMS carrots are frequently on my menu. They're so easy to work with and are usually on hand. This is one of my favorite recipes. I got it from a neighbor. We like to share recipes at our potluck suppers while we're eating all those delicious home-cooked dishes. -Annie Hicks, Zephyrhills, Florida
Provided by Allrecipes Member
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- In a small saucepan, combine carrots and apple juice. Cover and cook over medium heat for 10 minutes or until tender. Stir in the remaining ingredients. Serve with a slotted spoon.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 24.9 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 322.3 mg, Sugar 19.7 g
SIMPLE HONEY GLAZED CARROTS
Make and share this Simple Honey Glazed Carrots recipe from Food.com.
Provided by AshleyP
Categories Vegetable
Time 30m
Yield 2 pounds carrots, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
- In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.
HONEYED CARROTS
Make and share this Honeyed Carrots recipe from Food.com.
Provided by kzbhansen
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Steam or boil carrots in salted water for 10-15 minutes until they are tender-crisp and drain.
- Heat butter, honey and lemon juice in a heavy skillet for about 2 minutes or until hot and bubbly, stirring often.
- Add carrots; cook uncovered 4-7 minutes or until they are glazed, stirring frequently.
Nutrition Facts : Calories 155, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 313.9, Carbohydrate 26.5, Fiber 3.2, Sugar 20.6, Protein 1.2
GINGERY PICKLED CARROT COINS
Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g
HONEYED CARROTS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter or margarine in a heavy saucepan. Add the carrots and cook, stirring, until they beginto brown. Stir in the chili and saute another minute or so.
- Stir in honey, lemon juice, water and salt. Cover tightly and cook 10 minutes, until liquid has evaporated and the carrots are tender.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 129 milligrams, Sugar 12 grams, TransFat 0 grams
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