Carrots With Bacon Marmalade Butter Recipes

SWEET CARROTS WITH BACON

Steps:

• Cook carrots according to package directions. Cook bacon in a small skillet over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 teaspoon of drippings., Saute onion in butter and reserved drippings. Add brown sugar, salt and pepper; cook and stir until brown sugar is melted., Drain carrots and toss with onion mixture. Crumble bacon; sprinkle over top.

ONION-BACON BABY CARROTS

Steps:

• In a large skillet, cook onions in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. , In a large bowl, combine the onions, carrots, salt and pepper; toss to combine. Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 400° for 40-45 minutes or until tender. , Stir in syrup and butter. Sprinkle with french-fried onions and bacon. Bake, uncovered, 5 minutes longer or until fried onions are browned. Sprinkle with green onions. Serve with a slotted spoon.

MARMALADE-GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.

MARMALADE CANDIED CARROTS

Steps:

• In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.

GLAZED CARROTS WITH BACON

Steps:

• Boil carrots for about 15 minutes or until tender.
• Drain and set aside.
• Cook bacon until crisp drain on paper towels, reserving 1 tablespoon of drippings in the pan, crumble and set aside.
• Saute onions in the pan with the drippings until clear.
• Stir in brown sugar, pepper, and carrots cook stirring often until heated through and glazed about five minutes.
• Place in serving dish and sprinkle with bacon.
• Prep and cooking times are estimated.

CARROTS WITH BACON & MARMALADE BUTTER

Steps:

• Heat the grill to high and grill the bacon for 3-4 mins each side until crisp. Remove from the oven and set aside to cool.
• Chop the bacon as finely as you can and combine well with the butter and marmalade. Will keep chilled for up to three days.
• Put the carrots in a pan and cover with boiling water. Boil for 5-6 mins until cooked but retaining some bite, then drain and tip into a bowl. Put slices of the butter on top, tossing until the butter has melted.

MARMALADE CARROTS

Steps:

• Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.

GLAZED CARROTS WITH BACON AND PECANS

Steps:

• Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp.
• Transfer bacon to a paper towel-lined plate to drain.
• Remove all but 1 tablespoon of the bacon drippings from the pan.
• Add the pecans and cook about 3 minutes.
• Transfer the pecans to the plate with the bacon.
• Add the carrots, salt, 1 tablespoon of the brown sugar, chicken broth, and thyme to the skillet.
• Bring to a boil, covered, over medium-high heat.
• Reduce heat to medium and simmer, about 5 minutes.
• Uncover, increase the heat to high, and simmer rapidly, 1 to 2 minutes.
• Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, about 3 minutes.
• Off heat, add the lemon juice and toss to coat.
• Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
• Season to taste with pepper, sprinkle the bacon and pecans on top.
• Serve immediately.

MARMALADE-GLAZED CARROTS

Steps:

• In a 10 inch frying pan over high heat, add water and carrots.
• Cover and bring to a boil then reduce heat to medium-high heat.
• Cook carrots for about 8 minutes or when fork tender.
• Don't forget to stir during cooking.
• Drain carrots.
• Return carrots to pan over high heat.
• Add butter, orange marmalade, ginger, and nutmeg.
• Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
• Sprinkle with parsley and add salt and pepper to taste.