Brandied Carrots Recipes

BRANDY-GLAZED CARROTS

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.

CANDIED CARROTS

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!

SWEET CANDIED CARROTS

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.

BAKED BRANDY CARROTS

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.

BRANDIED CARROTS

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.

BRANDIED CARROTS

Steps:

• 1. Put carrots in saucepan and cover with cold, salted water. Bring to a boil, reduce heat to a simmer and cover and cook until tender. Drain and arrange in buttered casserole dish. Combine lemon juice, brandy and honey. Pour over carrots and bake at 350 degrees for 20 minutes. Sprinkle with chopped parsley. Makes 4 servings.

BRANDIED BUTTER-CREAM CARROTS

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).

BRANDIED CARROTS

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.

ROASTED CANDIED CARROTS

Steps:

• Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
• Spray hot pan with cooking spray. Place carrots in single layer in pan.
• Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.