Russian Glazed Carrots Recipes

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GLAZED CARROTS



Glazed Carrots image

Brown sugar, butter and orange peel create a tasty glaze for cooked carrots.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

1 1/2 lb carrots, peeled and cut into julienne strips, or 1 1/2 lb ready-to-eat baby-cut carrots
1/3 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon grated orange peel

Steps:

  • In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
  • In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
  • Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 17 g, TransFat 0 g

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

SWEET GLAZED CARROTS RECIPE



Sweet Glazed Carrots Recipe image

Turn a plain glazed carrots recipe into a Sweet Glazed Carrots Recipe with a piquant dressing, brown sugar, Worcestershire sauce and fresh parsley.

Provided by My Food and Family

Categories     Herbs

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

8 carrots, peeled, diagonally sliced
1/2 cup KRAFT Classic CATALINA Dressing
2 Tbsp. brown sugar
2 Tbsp. LEA & PERRINS Worcestershire Sauce
2 Tbsp. chopped fresh parsley

Steps:

  • Cook carrots in boiling water in large saucepan 5 min. or until crisp-tender; drain. Return carrots to pan.
  • Add next 3 ingredients; mix lightly. Cook on low heat 5 min. or until carrots are evenly glazed, stirring frequently. Remove from heat.
  • Stir in parsley.

Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.6848 g

GLAZED CARROTS



Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
  • Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

BROWN SUGAR-GLAZED CARROTS



Brown Sugar-Glazed Carrots image

Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 6

2 pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup butter
1 teaspoon orange zest
1/2 teaspoon salt

Steps:

  • Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
  • While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
  • Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

RUSSIAN GLAZED CARROTS



Russian Glazed Carrots image

This is from the Kraft "What's Cooking" magazine. I am going to try this soon as it sounds delicious! Recipe can be easily doubled to accommodate more guests. Since I posted this recipe I have made it and found it very good.

Provided by Dorel

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb baby carrots
1/4 cup kraft Russian salad dressing (use your own Russian dressing if you have it)
2 tablespoons toasted almonds
2 tablespoons chopped fresh parsley

Steps:

  • Pour the dressing over the carrots in a non stick frying pan.
  • Stir to coat.
  • Cover and cook on medium heat for 10 minutes, stirring after 5 minutes.
  • Remove from heat.
  • Stir in the almonds and parsley.
  • Serve and enjoy.

Nutrition Facts : Calories 80.3, Fat 4.3, SaturatedFat 0.6, Sodium 155.8, Carbohydrate 10, Fiber 2, Sugar 6, Protein 1.3

EASY GLAZED CARROTS AND RAISINS



Easy Glazed Carrots and Raisins image

I usually make my glazed carrots with fresh baby carrots, butter, and honey. However, tonight I needed a quick side to go with my Easy One Pot Lentils and Rice. I did not have any fresh carrots or honey on hand (I need to get to the grocery store!) but I had a can or organic sliced carrots and some brown sugar. I decided to add raisins, because my 18 month old dd LOVES them, but cannot eat them unless they are chopped or cooked. (due to the fact that they are a major choking hazard) This is what I came up with. I served the lentils and rice as a rice ring, and served it with the carrots and raisins in the middle. (lifted out of the pan with a slotted spoon) My family really enjoyed it, and the kids appreciated the presentation! Whatever works to get them to eat healthy! ;o)

Provided by cicict1976

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup raisins
1/4 cup hot water
1 tablespoon brown sugar, packed
1 tablespoon butter
1 pinch sea salt
1 (15 ounce) can sliced carrots

Steps:

  • Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
  • Meanwhile, drain and rinse the carrots.
  • Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
  • Bring glaze to a boil over medium-high heat and cook 1 minute.
  • Add carrots to glaze and toss to coat.
  • Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
  • Enjoy!

Nutrition Facts : Calories 110.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.6, Carbohydrate 21.1, Fiber 3.4, Sugar 13.7, Protein 1.3

GLAZED CARROTS



Glazed Carrots image

Categories     Vegetable     Side     Low Fat     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Carrot     Healthy     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

1 1/2 tablespoons packed brown sugar
1 tablespoon unsalted butter
1/2 cup low-sodium fat-free chicken broth
1/2 cup water
1/2 teaspoon salt
1 1/4 lb carrots, cut into 2- by 1/4-inch sticks
1 teaspoon fresh lemon juice
2 teaspoons minced fresh parsley

Steps:

  • Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes.
  • Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.

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Top Asked Questions

How do you make sweet glazed carrots?
Turn a plain glazed carrots recipe into a Sweet Glazed Carrots Recipe with a piquant dressing, brown sugar, Worcestershire sauce and fresh parsley. Cook carrots in boiling water in large saucepan 5 min. or until crisp-tender; drain. Return carrots to pan. Add next 3 ingredients; mix lightly.
What is the best way to make Russian carrot salad?
Pour hot oil over carrots and toss together, for oil to fully incorporate into the carrots. Slightly cool and then add the crushed garlic, vinegar, sugar, and salt. Toss all together and refrigerate at least a few hours before serving. This easy Russian carrot salad is so, so good.
What are 1glazed carrots?
Glazed Carrots are made with a buttery brown sugar and maple glaze. They are a simple side dish recipe; a little sweet, a little savory and loved by everyone! This recipe is made on your stovetop in one pan but be sure to check out the post for tips on making them in your microwave in a pinch!
How to cook carrots in the oven?
Preheat oven to 400 degrees and spray a baking sheet with non stick cooking spray. In a medium sized bowl, add the carrots, olive oil, butter, brown sugar, garlic, and salt and pepper and combine. Spread the carrots in an even layer on the cookie sheet. Roast for 10 minutes and toss.

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