Mapleglazedbabycarrots Recipes

GLAZED BABY CARROTS

Steps:

• Cook 1 cup small shallots with 2 tablespoons butter and a pinch each of sugar and salt in a skillet until light brown, about 4 minutes. Add 1 pound baby carrots, 2 more tablespoons butter and 1/4 cup water; simmer until tender, about 5 minutes. Top with toasted almonds and chopped tarragon.
• Photograph By Antonis Achilleos

GLAZED BABY CARROTS

Steps:

• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
• To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
• So good for my eyes!

HONEY-GLAZED BABY CARROTS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
• While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
• Pour glaze over cooked carrots and toss to coat. Serve immediately.

GLAZED BABY CARROTS

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

MAPLE SYRUP GLAZED BABY CARROTS

Steps:

• Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
• Drain the carrots, then submerge under ice water or very cold water.
• Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
• Just before serving, melt butter in a large frypan over medium-high heat.
• Add maple syrup and toss in cold carrots.
• Stir-fry until browned (about 5 minutes).
• Season with salt, pepper and/or dill.

MAPLE GLAZED BABY CARROTS

Steps:

• Cook carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender.
• Drain; set aside.
• Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally.
• Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
• Add butter; stir until melted.
• Stir in the pecans and serve.

MAPLE GLAZED CARROTS

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.

MAPLE BABY CARROTS

Steps:

• Place carrots and a small amount of water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain. Add butter; microwave for 30 seconds or until melted. Drizzle with syrup; toss to coat.

MAPLE-GLAZED BABY CARROTS

Steps:

• Cook carrots in boiling water in large saucepan 12 to 14 min. or until tender; drain.
• Bring dressing and syrup to boil in saucepan on medium heat, stirring frequently. Stir in carrots; cook until glaze is thickened, stirring frequently.
• Add butter; stir until melted. Stir in nuts.