Spicedbutterglazedcarrots Recipes

SPICY GLAZED CARROTS

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

GLAZED SPICED CARROTS

Steps:

• Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

SPICED ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
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TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

SPICED BUTTER-GLAZED CARROTS

Steps:

• Melt butter in medium skillet over medium heat. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes. Add carrots; stir to coat. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

SPICED BUTTER-GLAZED CARROTS

Steps:

• Melt butter in medium skillet over medium heat.
• Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
• Add carrots; stir to coat.
• Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
• Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
• Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

BRAISED AND GLAZED CARROTS

Steps:

• Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.

HONEY BUTTER GLAZED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F.
• Melt the butter in a pan over medium heat. Once melted, add in the garlic and thyme and cook for 45 seconds. Remove from heat and mix in honey until fully incorporated.
• Line a sheet pan with foil. Place carrots on the pan and drizzle the honey butter sauce over it.
• Stir until the carrots are covered in the sauce. Sprinkle salt and pepper and toss the carrots. Evenly spread the carrots on the pan.
• Pop it in the oven for 15-20 minutes or until tender, tossing the carrots every 5-8 minutes.

SPICED GLAZED CARROTS WITH DILL

Steps:

• Place ingredients into saucepan; cover with water.
• Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
• Garnish with dill.

BUTTERED CARROTS

Steps:

• Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
• Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
• Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.