Time 40m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain. Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish. Bake in the preheated oven until carrots are tender, 15 to 20 minutes.
Time 15m Yield 3 cups, 6 serving(s) Number Of Ingredients 4 Steps:
Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender. In a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend. Drain carrots and place in serving dish. Drizzle honey mixture over carrots and serve.
Number Of Ingredients 7 Steps:
Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch over carrots, 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, cinnamon, 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. Transfer to serving bowl and toss with fresh thyme before serving.
Time 10m Yield 6 servings. Number Of Ingredients 4 Steps:
Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 6 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.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Cook carrots with oil and cumin in a 3-quart heavy saucepan over moderate heat, stirring, until well coated, about 1 minute. Add remaining ingredients and simmer, uncovered, shaking pan occasionally, until liquid is evaporated and carrots are tender and glazed, about 20 minutes. Serve warm or at room temperature.
