Sorghum Glazed Baby Carrots Recipes

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GLAZED BABY CARROTS



Glazed Baby Carrots image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound baby carrots, tops removed but with a little green left attached (it's cute)
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs thyme, picked
Pinch cayenne pepper

Steps:

  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
  • So good for my eyes!

SORGHUM-GLAZED BABY CARROTS



Sorghum-Glazed Baby Carrots image

Provided by Edward Lee

Categories     Side     Sauté     Vegetarian     Low Cal     Low Sodium     Dinner     Carrot     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter
2 pounds baby carrots or small carrots (such as Thumbelina), trimmed, peeled, halved lengthwise
1 6" piece of ginger, peeled, cut crosswise into 1/2"-thick rounds
1/2 cup sorghum syrup or honey
1/2 cup fresh orange juice
6 tablespoons bourbon
Kosher salt and freshly ground black pepper

Steps:

  • Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.

HONEY-GLAZED BABY CARROTS



Honey-Glazed Baby Carrots image

Not even kids can resist vegetables like carrots when they are smothered in butter and honey!

Provided by Sarah Stephan

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
3 tablespoons butter
2 tablespoons honey
½ teaspoon cornstarch

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 carrots, cover, and steam until tender, about 15 minutes.
  • While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
  • Pour glaze over cooked carrots and toss to coat. Serve immediately.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 149.2 mg, Sugar 14 g

SWEET-AND-SOUR BABY CARROTS



Sweet-and-Sour Baby Carrots image

Categories     Vegetable     Side     Roast     Passover     Vegetarian     Vinegar     Carrot     Spring     Healthy     Kosher     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

Steps:

  • Preheat the oven to 425°F.
  • Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
  • Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

GLAZED BABY CARROTS



Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

SWEET BABY CARROTS



Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

  • Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

RANCH-GLAZED BABY CARROTS



Ranch-Glazed Baby Carrots image

There's no need to dip these flavor-packed carrots in a creamy dip-they're already sauteed in delicious ranch dressing mix. You and your crew will love 'em! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 tablespoons packed brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter, Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts :

OH YEAH BABY GLAZED CARROTS



Oh Yeah Baby Glazed Carrots image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1-pound) bag baby carrots
4 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
1/4 cup orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt

Steps:

  • Place all the ingredients in a medium, heavy saucepan.
  • Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
  • Using an oven mitt or pot holder, remove from the heat and serve.

RANCH GLAZED BABY CARROTS



Ranch Glazed Baby Carrots image

Make and share this Ranch Glazed Baby Carrots recipe from Food.com.

Provided by Lorac

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (16 ounce) package frozen baby carrots
1/4 cup butter
1/4 cup light brown sugar
1 (1 ounce) package ranch dressing mix

Steps:

  • Cook carrots according to package directions, drain well.
  • In the meantime, melt butter in a large saute pan over low heat.
  • Add sugar and stir until dissolved.
  • Add carrots and Ranch mix, stir until carrots are coated.
  • Increase heat to medium, and stir until carrots are hot and glazed, about 5 minutes.

HONEY-GLAZED BABY CARROTS



Honey-Glazed Baby Carrots image

Provided by Molly O'Neill

Categories     side dish

Time 15m

Yield Six servings

Number Of Ingredients 5

1 cup water
2 tablespoons unsalted butter
1 tablespoon honey
4 cups baby carrots, peeled
Salt and freshly ground pepper to taste

Steps:

  • Place the water, butter and honey in a pot over high heat and bring to a boil. Add the carrots, cover the pot and continue boiling for 5 to 7 minutes, until the carrots are tender. Shake the pot frequently to coat the carrots evenly with the honey and butter; add more water, tablespoon by tablespoon, if needed. Season the carrots with salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 7 grams, TransFat 0 grams

CINNAMON GLAZED BABY CARROTS



Cinnamon Glazed Baby Carrots image

Kids love these carrots. My husband too. These are easy to make and can add a touch of elegance to an everyday dinner.

Provided by MelodyOHare

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

3 tablespoons butter
1 1/2 lbs baby carrots, trimmed,scrubbed
1/2 teaspoon salt
water
1/2 teaspoon ground cinnamon
1/2 cup brown sugar

Steps:

  • Melt butter in saucepan.
  • Add carrots, salt, sugar and just enough water to barely cover the carrots.
  • Cover and cook carrots on medium heat until tender.
  • (time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
  • Watch carefully and stir so carrots do not scorch.
  • Sprinkle with cinnamon and mix.
  • Serve immediately.

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