Maple Cinnamon Glazed Carrots Recipe Recipe For Zucchini

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MAPLE GLAZED CARROTS



Maple Glazed Carrots image

A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!

Provided by cherbear

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 ½ pounds baby carrots
¼ cup butter
⅓ cup maple syrup
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 120 calories, Carbohydrate 17 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 100.8 mg, Sugar 11.9 g

ZUCCHINI MINI MUFFINS WITH ORANGE-MAPLE GLAZE



Zucchini Mini Muffins with Orange-Maple Glaze image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield about 36 mini muffins

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1 cup dark brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
Salt
1 cup finely shredded zucchini, patted dry of excess moisture (about 1 medium)
2 eggs, lightly beaten
3/4 cup milk
1/2 cup applesauce
1/4 cup canola oil
1 teaspoon pure vanilla extract
4 ounces cream cheese, at room temperature
Zest and juice of 1 medium orange
2 tablespoons pure maple syrup

Steps:

  • For the muffins:
  • Preheat the oven to 325 degrees F. Prepare a mini muffin tin with paper liners.
  • In a large mixing bowl, add the all-purpose flour, whole wheat flour, wheat germ, brown sugar, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Whisk well to combine, making sure there are no lumps in the mixture.
  • In a separate bowl, add the zucchini, eggs, milk, applesauce, canola oil, and vanilla. Whisk well to combine, making sure that the eggs are incorporated properly.
  • Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix. Place the batter into the prepared muffin tins, filling them to the brim of the liner, about 1 tablespoon. Place into the oven and bake until a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
  • For the glaze:
  • Meanwhile, in a small bowl, mix the cream cheese, orange zest, orange juice, and maple syrup.
  • Remove the muffins from the oven and cool on a wire rack for 15 minutes. When ready to glaze the muffins, dip the tops of them, 1 by 1, into the glaze, turning the muffin in a circle to coat the top evenly. Serve, or store in an airtight container for up to a week. Alternatively, prior to glazing, freeze for up to 1 month.

Nutrition Facts : Calories 98 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 14 milligrams, Sodium 94 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 2 grams, Sugar 8 grams

GLAZED ZUCCHINI AND CARROTS



Glazed Zucchini and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
8 ounces carrots, julienned (about 4 cups)
Kosher salt and freshly cracked black pepper
1 pound zucchini, julienned (about 4 cups)
1 tablespoon butter
1 tablespoon orange juice
Pinch sugar
1/4 cup chopped fresh chives

Steps:

  • Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
  • Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

CINNAMON GLAZED CARROTS



Cinnamon Glazed Carrots image

A great version of serving carrots that even kids love. The cinnamon is such a nice touch and the honey is a great substitute for sugar. I hope you enjoy it too.

Provided by HokiesMom

Categories     Vegetable

Time 15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 4

1 (16 ounce) package baby carrots (fresh or frozen)
1/4 cup honey
2 tablespoons butter (or stick margarine)
1 teaspoon ground cinnamon

Steps:

  • Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
  • In a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend.
  • Drain carrots and place in serving dish.
  • Drizzle honey mixture over carrots and serve.

CINNAMON AND ORANGE GLAZED CARROTS



Cinnamon and Orange Glazed Carrots image

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

2 pounds carrots, peeled and sliced
¼ cup butter, melted
¼ cup orange juice
⅓ cup brown sugar
⅓ cup white sugar
1 teaspoon ground cinnamon

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

MAPLE CINNAMON GLAZE FOR CAKES ETC.



Maple Cinnamon Glaze for Cakes Etc. image

One of my favorite glazes for just about anything sweet! (Cakes, coffee cakes, pies, cookies, breads, pastries, donuts, etc.!)Rich, creamy and delicious!

Provided by Wildflour

Categories     Dessert

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup powdered sugar, more if needed
1/4 teaspoon cinnamon
1 tablespoon very soft butter
1/2 teaspoon vanilla
1/4 cup good maple syrup, more if needed

Steps:

  • In small bowl whisk ingredients til smooth and creamy.
  • Add more powdered sugar if too thin.
  • Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
  • Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

Nutrition Facts : Calories 781, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.5, Carbohydrate 173.3, Fiber 0.3, Sugar 165.3, Protein 0.2

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