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 35m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Boil carrots in boiling water, covered, until almost done, they should be slightly firm. In the meantime, combine honey, water and brown sugar in a saucepan. Bring to boil and reduce by half until thick and syrupy, about 15 minutes. Drain carrots, add butter, mix until melted. Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.
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 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 0 Steps:
Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
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.
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 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 50m Yield 4 Number Of Ingredients 4 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated. Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.
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.
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.
Time 1h Number Of Ingredients 4 Steps:
Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins. Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
More about “honey glazed carrots recipes”
Number Of Ingredients 5 Steps:
In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.
