Honey Glazed Carrots And Shallots Recipes

HONEY-GLAZED CARROTS AND SHALLOTS

Steps:

• Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
• Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

HONEY GLAZED CARROTS

Steps:

• In a heavy medium saucepan combine the carrots, butter and minced shallot.
• Season with the salt and pepper and pour in 1/3 cup water.
• Cover tightly and cook over moderately low heat.
• Stirring occasionally, until the carrots are tender, 20 to 25 minutes.
• Add the honey and cook over moderatly high heat, stirring gently, until the carrots are hot and glazed, 1 to 2 minutes.

CARROTS WITH SHALLOTS

Steps:

• Bring a medium saucepan of water to a boil and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.
• Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 or 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through.

CURTIS STONE'S HONEY-GLAZED CARROTS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a medium roasting pan over medium heat. Add carrots, shallots, and thyme; toss to coat. Season with salt and pepper.
• Transfer roasting pan to oven and roast, stirring occasionally, until carrots and shallots are tender, about 15 minutes.
• Transfer roasting pan to stove over medium heat; add honey and toss to coat. Season with salt and pepper and serve immediately.

HONEY GLAZED SHALLOTS

Steps:

• Trim ends and tips from shallots. Remove papery skins.
• In a large nonstick skillet, melt butter over medium heat.
• Stir in honey. Add shallots salt and pepper.
• Pour in chicken broth and bring to a simmer.
• Cook, uncovered, shaking pan several times, until shallots are tender and almost all of the liquid has evaporated to a glaze, 25-30 minutes.
• Stir in parsley and mint before serving.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.