Glazed Carrots With Peas Recipes

ROASTED CARROTS AND PEAS

Steps:

• Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

GLAZED SNOW PEAS AND CARROTS

Steps:

• In a small saucepan, bring 1/3 cup broth, carrots and onion to a boil. Reduce heat; cover and simmer for 4 minutes. Add peas; cook 2 minutes longer. , In a small bowl, whisk the cornstarch, lemon juice and remaining broth until smooth. Add to vegetables. Bring to a boil over medium heat; cook and stir for 3-4 minutes or until thickened. , ,

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.

GLAZED CARROTS WITH PEAS

Steps:

• Cook carrots until crisp tender; drain, cool and cut into strips or coins.
• Melt butter; add sugar and mint leaves.
• Cook carrots in this mixture until tender and glazed.
• Cook peas lightly; drain and season with butter, salt and pepper.
• Turn peas into hot serving dish and surround with glazed carrots.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

GLAZED CARROTS WITH PEAS

Steps:

• Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
• Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS

Steps:

• In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
• Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

HONEY GLAZED CARROTS AND PEARS

Steps:

• 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 pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
• Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
• Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

GLAZED CARROTS

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL

Steps:

• Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
• Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
• Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
• Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
• Transfer to a serving bowl and top with mint and dill.

GLAZED CARROTS AND SNOW PEAS

Steps:

• Place carrots and water in a microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. Add snow peas and onion. Cover and microwave for 45 seconds or until tender; drain. In a bowl, combine the brown sugar, cornstarch, butter, salt and pepper until smooth. Stir into vegetables. Microwave, uncovered, for 45-60 seconds minutes or until bubbly around the edges, stirring once.

BUTTERED BABY CARROTS AND SWEET PEAS

Steps:

• In a skillet, saute carrots in butter for 5 minutes.
• Stir in remaining ingredients.
• Cover and simmer for 10 minutes or until vegetables are done.

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS

Steps:

• Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.