HONEY GLAZED CARROTS
Try this easy stovetop Thanksgiving side dish! Honey glazed carrots with a squeeze of lemon juice are the best cooked carrots you'll ever eat - everyone loves them!
Provided by Alexa Blay
Categories Side Dishes
Time 10m
Number Of Ingredients 6
Steps:
- Rinse the baby carrots thoroughly in cold water. Add the carrots to a medium pot and cover with hot water. Add the salt and bring the water to a boil.
- Turn the temperature down so that the water is lightly boiling. Cook for 5 minutes, or until just barely fork tender.
- Drain the carrots and set to the side.
- Return the pot to the stove and add the butter, honey, and lemon juice. Bring to a simmer. Return the carrots to the pot and stir until the carrots are fully covered and glazed. Serve while hot. If desired, garnish with fresh diced parsley.
Nutrition Facts : Calories 124 calories, Carbohydrate 18.2 grams carbohydrates, Fat 5.9 grams fat, Fiber 3.3 grams fiber, Protein 0.8 grams protein, SaturatedFat 3.6 grams saturated fat, ServingSize 1/6, Sugar 14.1 grams sugar, TransFat 0.2 grams trans fat
HONEY-GLAZED CARROTS
Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
- Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g
HONEY GLAZED CARROTS
Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
GINGER, CARROT AND SESAME GREEN BEANS
Steps:
- Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.
HONEY-GLAZED CARROTS
Steps:
- Fill a medium saucepan with water and bring to a boil. Add some salt and the carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to the pan with the butter, honey and lemon juice. Cook until the glaze coats the carrots, 5 minutes. Season the carrots with salt and pepper and garnish with the chives to serve.
HERBED GREEN BEANS AND CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.
HONEY GARLIC GREEN BEANS
Green beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Whisk together first 5 ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water. Drain and pat dry. , Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
HONEY-GLAZED CARROTS
These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony's stewed chicken and dumplings from the magazine's first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight's commitment to fresh ingredients and vibrants flavors in her cooking.
Provided by Kayla Stewart
Categories vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees.
- Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
- Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
- Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.
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