MARMALADE-GLAZED CARROTS
This side dish is ideal when you'd like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. -Barb Rudyk, Vermilion, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 5h40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 159 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 3g fiber), Protein 1g protein.
MARMALADE-GLAZED CARROTS WITH CANDIED PECANS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
- Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
- Photograph courtesy Anna Williams
EASY GLAZED CARROTS
These glazed carrots are easy and simple to make. They make a great kid's snack or even a side dish to go with a meal.
Provided by Brittany Austin
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 36.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 362.9 mg, Sugar 32.2 g
MARMALADE CANDIED CARROTS
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. -Heather Clemmons, Supply, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.
Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 115mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.
MARMALADE-GLAZED CARROTS
Make and share this Marmalade-Glazed Carrots recipe from Food.com.
Provided by Audrey M
Categories Vegetable
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a 10 inch frying pan over high heat, add water and carrots.
- Cover and bring to a boil then reduce heat to medium-high heat.
- Cook carrots for about 8 minutes or when fork tender.
- Don't forget to stir during cooking.
- Drain carrots.
- Return carrots to pan over high heat.
- Add butter, orange marmalade, ginger, and nutmeg.
- Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
- Sprinkle with parsley and add salt and pepper to taste.
MARMALADE GLAZED CARROTS
I have not tried these carrots. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2006.
Provided by internetnut
Categories Vegetable
Time 5h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-quart slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings.
- Cover and cook on low for 5-6 hours or until carrots are tender.
- Combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high for 30 minutes or until thickened.
- Serve with a slotted spoon.
Nutrition Facts : Calories 159.1, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 245.7, Carbohydrate 36.1, Fiber 3.1, Sugar 27.7, Protein 1.1
CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Provided by Bon Appétit Test Kitchen
Categories Beef Citrus Mustard Vegetable Roast Low Fat St. Patrick's Day Whiskey Family Reunion Party Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
- Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
MARMALADE CARROTS
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
Nutrition Facts : Calories 95 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
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5/5 (1)Category Side DishesCuisine AmericanTotal Time 40 mins
- Peel and trim the carrots. Slice on the bias into 1/4-inch thick coins and place them in a large skillet.
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- In a 10- to 12-inch frying pan over high heat, combine 3/4 cup water and carrots. Cover, bring to a boil, then reduce heat to medium-high. Shake pan occasionally until carrots are tender when pierced, about 8 minutes. Drain.
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