Brandied Carrots Recipes

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BRANDY-GLAZED CARROTS



Brandy-Glazed Carrots image

Carrots sport a light brandy sauce for a beautiful side with mass appeal. -Tammy Landry, Saucier, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

3 pounds fresh baby carrots
1/2 cup butter, cubed
1/2 cup honey
1/4 cup brandy
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 153 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 242mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

CANDIED CARROTS



Candied Carrots image

My family's favorite vegetable. They are great for the holidays, too!

Provided by Denyse

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 4

Number Of Ingredients 5

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
¼ cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Steps:

  • Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
  • Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g

SWEET CANDIED CARROTS



Sweet Candied Carrots image

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

BRANDIED BUTTER-CREAM CARROTS



Brandied Butter-Cream Carrots image

I've been making these tasty brandied carrots with butter, parsley and cream since I was a newlywed! They're very popular in my household, and a wonderful vegetable side dish for dinner parties, holidays, special occasions, or Sunday dinners. Delicious! Would also be good with the addition of parsnips. I like to use a good brandy (such as German 'Asbach Uralt'), but any brandy should do just fine. I hope you enjoy!

Provided by BecR2400

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh carrot, peeled and sliced on the diagonal into 1/2-in slices
1 1/2 cups water
2 tablespoons butter
2 tablespoons cream
1/2 teaspoon sugar
1 pinch salt
fresh ground black pepper (couple of twists)
1/8 teaspoon garlic granules (optional)
2 tablespoons brandy
1 tablespoon chopped fresh parsley, plus additional for garnish (or chervil or chives)

Steps:

  • Place the prepared carrots in a 2-quart saucepan.
  • Add water; bring to a boil then reduce heat, cover and simmer until carrots are tender crisp (about 20 to 25 minutes, no more!).
  • When the carrots are tender crisp, drain and add the remaining ingredients to the carrots in the pan, stirring gently to coat.
  • Serve the brandied carrots hot, sprinkled with fresh snipped parsley (or chervil -or- chives, as you wish).

Nutrition Facts : Calories 142.2, Fat 8.4, SaturatedFat 5.1, Cholesterol 23.6, Sodium 173.5, Carbohydrate 11.7, Fiber 3.2, Sugar 5.9, Protein 1.3

BRANDIED CARROTS



Brandied Carrots image

Based on a recipe from The Fresh Vegetable Cookbook from Nitty Gritty Productions. This is one of the first cookbooks I've owned, a gift from a dear friend who desperately wanted to see me cook my way to health and happiness. These carrots are so good that my DH even asks for them - and he normally despises carrots!

Provided by mersaydees

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb carrot
3 tablespoons water
4 tablespoons butter, divided
salt
2 tablespoons brandy
1 tablespoon fresh parsley, minced

Steps:

  • Peel carrots and cut in thin, diagonal slices.
  • Add water, 3 tablespoons butter, salt and brandy to medium saucepan. Add carrots. Cover and cook on low until liquid is absorbed and carrots are just tender.
  • Add remaining 1 tablespoon butter and heat thoroughly.
  • Garnish with parsley and serve.

BRANDIED CARROTS



Brandied Carrots image

This is my father's favourite recipe; he always requests it when he comes for dinner. I use Grand Marnier to give it the added flavour enhancement of orange.

Provided by Carrie Ann

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 lbs fresh carrots, cut into 2-1/2 x 1/4 inch pieces
1/4 cup butter, melted
1/4 cup brandy
1 teaspoon sugar
1 teaspoon salt

Steps:

  • Place carrots in an ungreased 8x8 or 9x9 pan.
  • Mix remaining ingredients; pour over carrots.
  • Cover and cook in 375 degree oven for 40 minutes or until carrots are tender.

BRANDY GLAZED CARROTS



Brandy Glazed Carrots image

This is a quick and easy vegetable side dish that looks and tastes great. Best of all, it can be prepared one or two days in advance!

Provided by Joanne Marie

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds carrots, trimmed and peeled
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon brandy
⅓ cup fresh orange juice
1 teaspoon cornstarch, or as needed
salt and ground black pepper to taste
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 18.6 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 132.6 mg, Sugar 10.5 g

BAKED BRANDY CARROTS



Baked Brandy Carrots image

I love side dishes that can be prepared ahead and need no last minute fuss. This delicious carrot dish looks as good as it tastes.

Provided by Lorac

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs fresh carrots, peeled
1/4 cup butter, melted
1/4 cup brandy
1 teaspoon sugar
1/4 teaspoon salt
fresh ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 375F degrees.
  • Slice carrots in to 1/4" wide by 2 1/2" long strips.
  • Mix together, butter, brandy, sugar, salt and black pepper.
  • Place in a 8x8x2" baking dish.
  • Cover and bake 40 minutes.
  • Sprinkle with chives before serving.

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