Brandied Glazed Carrots Recipes

GLAZED (OR CANDIED) CARROTS

Steps:

• In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
• Bring to a boil.
• Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
• Return the carrots to the saucepan.
• Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
• Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
• Transfer glazed carrots to a warmed bowl and serve.

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.

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, 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, 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.

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:

• 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.

BRANDY GLAZED CARROTS

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.