Time 55m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). 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, 7 to 8 minutes. Transfer to a 9x13-inch baking dish. Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper. Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.
Time 30m Yield 12 servings. Number Of Ingredients 7 Steps:
In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside., In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Number Of Ingredients 9 Steps:
Combine first 4 ingredients and 3 tbs butter in large saucepan. Bring to boil. Reduce heat, cover and simmer until carrots are tender about 10 minutes. Drain well. In same skillet, melt rest of butter, honey and brown sugar until butter melts and sugar dissolves. Add carrots and brandy and cook until carrots are coated with glaze. (Can be made 2 hours ahead. Cover and let stand at room temperature. Reheat gently before serving). Sprinkle with chopped parsley
Time 30m Number Of Ingredients 7 Steps:
In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
Time 50m Yield 5 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper. Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.
Time 20m Yield 2 servings. Number Of Ingredients 4 Steps:
Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. In a small skillet, combine the honey, brown sugar and lemon juice. Cook and stir until bubbly. Add carrots and stir until well coated.
Time 25m Yield 6 Number Of Ingredients 4 Steps:
In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well. Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Melt butter in a medium-sized saucepan over medium-high heat. Add leek and cook 2 minutes or until lightly browned. Reduce heat to medium. Add carrots and cook 2 minutes or until lightly browned. Add remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until carrots are soft. Discard cinnamon stick before serving.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
- Slice carrots.
- Cook carrots in small amount of boiling, salted water for 15 minutes or until tender.
- Melt butter; add sugar, honey, orange rind and drained carrots.
- Cook over low heat, turning carrots until well glazed.
- Remove from pan and sprinkle carrots with parsley (or roll carrots in parsley).
Yield 2 servings Number Of Ingredients 8 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.
Number Of Ingredients 7 Steps:
In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes. Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary, and 1 tablespoon water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.
Time 30m Yield 2 pounds carrots, 4 serving(s) Number Of Ingredients 7 Steps:
Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside. In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.
Time 40m Yield 2 to 4 servings Number Of Ingredients 6 Steps:
Heat the oven to 350 degrees. Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they’re tender but not soft, about 15 minutes. Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven. Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.
