Orangeglazedcarrotsandgrapeslowfat Recipes

ORANGE-GLAZED CARROTS

Steps:

• Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
• Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

ORANGE GLAZED CARROTS

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.

ORANGE-SPICED CARROTS (FAT-FREE)

Steps:

• In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
• At this point you may cook dry them with paper towels if desired.
• In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
• Return the carrots to the saucepan and toss until heated through and coated.
• Season with salt if desired.

ORANGE-GLAZED SHREDDED CARROTS (REDUCED OR LOW-FAT)

Steps:

• Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
• Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
• Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
• Serve.

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.

EASY ORANGE-GLAZED CARROTS

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.

GLAZED ORANGE CARROTS

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.

ORANGE JUICE-GLAZED CARROTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add carrots, sugar, and salt; cook until carrots are golden, about 10 minutes. Add juice; reduce heat. Simmer, partially covered, until carrots are tender, about 20 minutes. Cook, uncovered, 2 to 3 minutes more to thicken glaze. Serve warm.

CARROTS A LA ORANGE

Steps:

• Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
• Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

ORANGE GLAZED CARROTS RECIPE

Steps:

• Place an inch of water in a saucepan and add carrots.
• Bring to a boil then reduce heat to low and cover with a lid. Let simmer for 8-10 minutes or until the carrots are tender.
• Drain the water when the carrots are done cooking and set aside.
• In another saucepan over medium heat, melt butter.
• Whisk in orange juice and brown sugar.
• Fold in carrots and parsley and stir until carrots are evenly coated in glaze.
• Cook over medium heat for 2-3 minutes until the glaze thickens slightly.

ORANGE-GLAZED CARROTS

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine carrots and 1/4 cup orange juice. Cover and microwave on high for 5-6 minutes or until carrots are crisp-tender., Combine the sugar, cornstarch, salt and remaining orange juice until smooth; stir into carrots. Microwave, uncovered, on high for 2-3 minutes or until sauce has come to a boil and is thickened, stirring twice. Let stand for 5 minutes before serving.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.