Time 20m Number Of Ingredients 5 Steps:
In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.) Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
Time 25m Number Of Ingredients 5 Steps:
In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan. In the same saucepan combine butter, brown sugar, and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed. Season to taste with pepper.
Time 35m Number Of Ingredients 8 Steps:
Preheat oven to 220C/425F (standard) or 200C/400F (fan). Cut carrot on the diagonal into 4cm / 1.75" lengths. Halve thicker end so they are all roughly the same width. Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out. Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray. Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.
Time 30m Yield 8 Number Of Ingredients 6 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.
Time 6h10m Yield 6 servings. Number Of Ingredients 7 Steps:
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.
Time 3h25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours., Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.
Time 25m Yield 8 Number Of Ingredients 5 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.
Time 35m Yield 6 Number Of Ingredients 6 Steps:
Gather the ingredients. Combine the carrots with the water, butter, and brown sugar in a medium saucepan. Toss together. Bring the mixture to a boil over high heat. Reduce the heat to medium and continue to cook, adjusting the heat as necessary to maintain a lively simmer, for about 20 to 30 minutes or until carrots are tender and the liquid has evaporated. Stir frequently to avoid scorching. Add more water if needed. The liquids will boil down and the water will evaporate, leaving the carrots cooked and nicely glazed with the brown sugar syrup. Season the carrots to taste with salt and pepper. Serve and enjoy!
Time 25m Yield 2 Number Of Ingredients 5 Steps:
Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a large skillet, place carrots, butter, sugar, rosemary and 1 1/4 c water;season with salt and pepper. Bring to a boil. Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 c more). Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
More about “brown sugar glazed carrots recipes”
Time 20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Cut carrots diagonally into 1/4 inch thick slices. Cook in boiling water to cover with 1/2 teaspoons salt for 5 minutes or until crisp-tender. Drain and rinse with cold water. Pat dry with paper towels. Melt butter in a large skillet over low heat; add onion and cook, stirring constantly 5 minutes. Add apple juice and brown sugar; cook, stirring occasionally, 10 minutes. Stir in carrots, remaining 1/4 teaspoon salt and pepper.
