ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
GLAZED CARROTS AND TURNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams
GLAZED CARROTS AND TURNIPS
Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.
Provided by tisnewfiegirl
Categories Onions
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop vegetables.
- Melt 2 T butter or margarine in a large pan.
- Add vegetables and stir to coat.
- Add liquid, sugar and thyme.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove cover and simmer until all the liquid is absorbed.
- Add 1 T. butter or margarine and parsley and stir until butter melts.
- Serve hot.
- Leftovers microwave well.
- To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.
Nutrition Facts : Calories 112.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 213, Carbohydrate 13.7, Fiber 3.3, Sugar 8.5, Protein 2
ORANGE-GLAZED CARROTS AND TURNIPS
A special occasion diabetic dish, as carrots and oranges are high in sugar. A great substitution for holiday sweet potatoes! From "Diabetes Cooking fo Everyone", by Carol Gelles. Exchanges: 1 3/4 vegetable, 1/4 fat.
Provided by zeldaz51
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together everything from orange juice to orange rind.
- In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.
Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 0.5, Sodium 111, Carbohydrate 17.5, Fiber 3.1, Sugar 11.6, Protein 1.4
ORANGE-BRAISED CARROTS & PARSNIPS
Steps:
- Preheat the oven to 275 degrees F.
- Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
- Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.
CUMIN AND ORANGE GLAZED CARROTS
Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
- Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
- Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
- Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
EASY ORANGE-GLAZED CARROTS
Almonds add crunch and raisins add extra sweetness to colorful carrots. Have it ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In 1 1/2- to 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes, stirring occasionally, until tender.
- Meanwhile, in 8- or 10-inch skillet, spread almonds in single layer. Cook and stir over medium-high heat 4 to 7 minutes or until lightly browned.
- Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat about 1 minute, stirring constantly, until marmalade is melted. Add almonds; toss gently.
Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 20 g, TransFat 0 g
CINNAMON AND ORANGE GLAZED CARROTS
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
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
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
ORANGE-GLAZED CARROTS
Orange and nuts glazed carrots in a zesty side dish - ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots; return to boiling. Reduce heat to medium; cover and cook 10 to 12 minutes, stirring occasionally, until tender.
- Meanwhile, in 8-inch nonstick skillet, spread almonds in single layer; cook over medium-high heat 4 to 7 minutes, stirring constantly, until lightly browned.
- Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat 1 minute, stirring constantly, until marmalade is melted. Gently stir in almonds.
Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 20 g, TransFat 0 g
GLAZED ORANGE CARROTS
Want your kids to eat more carrots? This tender side dish has a pleasant citrus flavor and a pretty orange glaze. It's a "must" at our family gatherings. -Marilyn Hash, Enumclaw, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 134mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE GLAZED BABY TURNIPS
Steps:
- If the turnips come with their leaves, cut them off and set aside. Wash roots and leaves thoroughly.
- Saute the turnips in the butter with the sugar until they are lightly colored. Add the orange juice and peel, salt and pepper and cover. Cook 5 to 10 minutes or until the turnips are tender when tested with a fork.
- Meanwhile, if you have turnip leaves, slice them and steam them separately. Arrange the turnips in a bowl with the leaves in a circle around the edges and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 492 milligrams, Sugar 10 grams, TransFat 0 grams
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
HONEY ORANGE GLAZED CARROTS
These beautifully glazed carrots are colorful and dressed up enough for Christmas dinner. They have become such a favorite side dish that I often double the easy one-skillet recipe!
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 133 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 295mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
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