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.
Time 25m Yield 6 Number Of Ingredients 7 Steps:
Melt butter in a large skillet over medium heat and stir in carrots, honey, and garlic; sprinkle with salt and black pepper. Pour in water. Cover and bring to a boil. Cook for 4 minutes, covered, and remove lid; cook until carrots are tender, 10 to 15 more minutes, stirring often.
Yield 3 servings Number Of Ingredients 5 Steps:
Preheat oven to 400ºF (200ºC). In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper. Bake for 25-30 minutes. Enjoy!
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 35m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Heat oil and butter in skillet over medium-high heat. Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes. Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes. Remove from heat, discard thyme. Stir in salt and pepper. Transfer to serving bowl and serve warm. This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
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.
More about “champagne honey carrots recipes”
Time 40m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees F (220 degrees C). Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish. Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.
