Preserved Glazed Carrots Recipes

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PRESERVED GLAZED CARROTS



Preserved Glazed Carrots image

From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they were only an inch long and I just felt I 'had' to can something, So bought the carrots from the supermarket...whew it felt good to get that out of my system! Yield varies- 6 pints or 3 quarts

Provided by lets.eat

Categories     Vegetable

Time 1h35m

Yield 6 pints

Number Of Ingredients 4

6 -7 lbs carrots
2 cups brown sugar
2 cups water
1 cup orange juice

Steps:

  • Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise.
  • Combine brown sugar, water and orange juice in a saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
  • Pack carrots tightly into hot jars, leaving 1-inch headspace.
  • Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.
  • Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.

Nutrition Facts : Calories 481.6, Fat 1.2, SaturatedFat 0.2, Sodium 344.6, Carbohydrate 119.3, Fiber 12.8, Sugar 94.7, Protein 4.5

QUICK GLAZED CARROTS



Quick Glazed Carrots image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 15m

Number Of Ingredients 4

1 pound peeled carrots (about 12; each 1/2 to 3/4 inch thick)
3 tablespoons unsalted butter
3/4 cup water
1/4 teaspoon coarse salt

Steps:

  • Combine all ingredients in a skillet large enough to hold carrots in a single layer. Cook over high heat, shaking pan occasionally, 4 minutes. Reduce heat to medium and continue to cook until water evaporates and carrots are just glazed with butter, about 5 minutes.

GLAZED CARROTS



Glazed Carrots image

"THE SWEET TASTE of the glaze not only enhances these carrots, but it is very compatible with the rest of the meal. Another great thing about this vegetable dish is that it adds a nice colorful touch to the table. Whenever Mom fixed this dish I was never disappointed!"

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 4

9 to 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter, cubed
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar

Steps:

  • Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

Nutrition Facts :

GLAZED CARROTS



Glazed Carrots image

Glazed carrots add color and a dose of nutrients to any meal. Simmer carrots in sugar and butter for a glaze that's unbelievably tasty.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

9 carrots (1 1/2 pounds)
1 tablespoon sugar
2 tablespoons butter
1/2 teaspoon salt
Pepper

Steps:

  • Quarter and cut carrots into 2-inch lengths.
  • In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
  • Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

Nutrition Facts : Calories 128 g, Fat 6 g, Protein 1 g

GLAZED CARROTS



Glazed Carrots image

Could these carrots be any easier? You could, of course, throw them in the oven, slathered with oil salt and pepper, or you try Pierre Franey's approach. Here, he slices them, adding salt, pepper, butter, cumin and scallions, and lets them simmer in water for about 10 minutes. With that, they're done, and ready to be paired with many a weeknight meal.

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/4 pounds carrots
Salt and freshly ground pepper to taste
1/4 teaspoon ground cumin
1 tablespoon butter
1/2 cup finely chopped scallions
1/2 cup water

Steps:

  • Peel and slice the carrots into thin rounds. Sprinkle them with salt, pepper and cumin.
  • Melt the butter in a saucepan, add the scallions and cook, stirring, until wilted. Add the carrots and water, cover and cook about 10 minutes or until the moisture has evaporated.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 437 milligrams, Sugar 7 grams, TransFat 0 grams

VANILLA GLAZED CARROTS



Vanilla Glazed Carrots image

I had this at a restaurant, and, as always, I try and duplicate the dishes that I like. This is my version of these steamed baby carrots that are lightly coated in a sweet vanilla glaze.

Provided by V Renée Lord

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 15m

Yield 4

Number Of Ingredients 6

20 baby carrots
3 tablespoons honey
2 tablespoons butter
½ teaspoon vanilla extract
¼ teaspoon white vinegar
salt and ground black pepper to taste

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 baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
  • Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 13.1 g, Cholesterol 15.3 mg, Fat 5.8 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 41.6 mg, Sugar 13 g

GLAZED CARROTS



Glazed Carrots image

Provided by Molly O'Neill

Categories     easy, quick

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 cup water
1 1/2 tablespoons unsalted butter
2 1/2 tablespoons sugar
1 1/4 teaspoons kosher salt
Freshly ground pepper to taste
1 pound peeled baby carrots

Steps:

  • Combine the water, butter, sugar, salt and pepper in a 10-inch skillet. Add the carrots and place over medium-high heat. Cook, stirring occasionally, until all of the water has evaporated and the carrots are tender, about 20 minutes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 433 milligrams, Sugar 13 grams, TransFat 0 grams

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