Time 30m Number Of Ingredients 8 Steps:
In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes. Add broth, orange zest, fresh orange juice, and ginger; 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 30m Yield 4 servings Number Of Ingredients 7 Steps:
Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover. Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Time 35m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Time 35m Yield 4 servings Number Of Ingredients 5 Steps:
Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper. Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
Time 45m Yield 4 to 5 minutes Number Of Ingredients 8 Steps:
Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Time 15m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Melt margarine in saucepan; add orange juice and ginger. Bring to a boil; add the carrots and simmer uncovered until all the liquid has evaporated, about 10 minutes. Carrots should be tender but not mushy, and nicely glazed.
Time 35m Number Of Ingredients 5 Steps:
Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain. In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky. Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.
Time 30m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Cut carrots into 1/2" angle slicesCook carrots until tender-crisp in sauce pan and drain. Mix sugar, cornstarch, salt,ginger, and orange juice together and pour over carrots. Cook for 3 to 4 minutes stirring constantly until thickened. Add 2 tablespoons butter and toss.
More about “glazed carrots with orange and ginger recipes”
Time 25m Yield 6 servings. Number Of Ingredients 5 Steps:
Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
