Ginger And Honey Glazed Carrots Recipes

HONEY & GINGER GLAZED CARROTS

Steps:

• Place carrots in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 6-8 minutes or until crisp-tender. Drain and return to pan., Add raisins, honey, butter, lemon juice, ginger and salt; cook and stir 4-5 minutes longer or until carrots are tender. Just before serving, sprinkle with almonds.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

GINGER AND HONEY GLAZED CARROTS

Steps:

• Line a baking sheet with paper towels.
• In a 12- or 14-inch heavy skillet bring water to boiling, add carrots.
• Return to boiling; reduce heat.
• Cover and simmer about 10 to 12 minutes or until carrots are just tender and drain.
• (I prefer to use my Cuisinart Turbo Convection Steamer ).
• Carefully turn out onto prepared baking sheet.
• (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.).
• Pat dry with additional paper towels.
• To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt.
• Stir constantly over medium heat until margarine is melted.
• Carefully add carrots.
• Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely.
• To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan.

HONEY/GINGER GLAZED CARROTS

Steps:

• Wash and trim carrots.
• In a medium size saucepan, add carrots, salt and cover with water and bring to boil.
• Reduce heat, cover and cook until carrots are almost tender; about 10 minutes.
• To a large frying pan, add butter, honey and grated ginger and cook for 1 minute, stirring a few times.
• Add cooked carrots and stir well to coat.
• Cover and cook carrots on medium-high heat until carrots are glazed and glossy, about 3 to 4 minutes, stirring occasionally.
• In a small mixing bowl, mix together orange juice, lemon juice and tapioca starch.
• Add to frying pan along with salt and pepper.
• Continue to cook stirring constantly until sauce thickens slightly; about 3 minutes.
• Serve with your dinner.

HONEY & GINGER GLAZED CARROTS

Steps:

• Peel and slice carrots. Boil approx 10 minutes until cooked (or cook to your preference). Strain and set aside. Keep the carrots warm.
• Meanwhile -- add the sesame seeds to a hot non-stick frypan. There is no need to add any oil. Toss sesame seeds until toasted. Remove from the heat and set aside.
• Melt the butter in the hot frypan. Add ginger and cook for one minute. Remove from heat.
• Add the honey, sesame seeds and a pinch of salt and pepper. Stir to soften.
• Pour the glaze over the cooked carrots.

HONEY GINGER-GLAZED CARROTS

Steps:

• In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes.
• While carrots are cooking, cook honey, butter, and gingerroot over moderate heat, stirring, until butter is melted.
• Drain carrots well and in a bowl toss with honey glaze and salt and pepper to taste.

HONEY-GINGER GLAZED CARROTS

Steps:

• In large nonstick skillet over medium-high heat melt butter. Add shallots and ginger; cook until just tender, 2 minutes.
• Stir in carrots; cook 3 minutes. Stir in honey, orange juice, salt and chile pepper. Increase heat to high; bring to boil.
• Reduce heat to medium-low; cover. Simmer, stirring once, 15 minutes.
• Uncover. Increase heat to medium; cook until carrots are glazed and tender, 5 minutes. Transfer to serving dish. Sprinkle with parsley.

GLAZED CARROTS AND GINGER

Steps:

• Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
• Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.