Candied Carrots Recipes

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.

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.

CANDIED CARROTS

Steps:

• Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.

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.

CANDIED CARROTS

Steps:

• Preheat the oven to 350 degrees F.
• Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
• In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
• Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

CANDIED CARROTS DISH

Steps:

• Place 1 in. of water in a large saucepan; add carrots, Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Stir in the remaining ingredients. Simmer, uncovered, until most of the liquid has evaporated.

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.