Honey Glazed Carrots With Carrot Top Gremolata Recipes

HONEY GLAZED CARROTS

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.

HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA

Steps:

• Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
• Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
• Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
• Transfer carrots to a platter and top with carrot top gremolata.

HONEYED CARROTS WITH CITRUS-BASIL GREMOLATA

Steps:

• In a small bowl, combine the parsley, basil, lemon zest, orange zest, garlic and pepper flakes if desired; set aside., In a 2-qt. microwave-safe dish, combine carrots and 1/4 cup water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3-4 minutes longer or until tender. Drain. Combine the honey, oil, salt and pepper; stir into carrots., Transfer carrots to a serving plate and sprinkle with parsley mixture.

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.

SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA

Steps:

• For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
• For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
• To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.

CARROTS WITH GREMOLATA

Steps:

• Steam carrots in a steamer set over boiling water, covered, until tender, 5 to 7 minutes.
• While carrots are steaming, toss together parsley, garlic, zest, salt, and pepper in a large bowl to make gremolata.
• Add hot carrots and oil to bowl and toss.

HONEY-GLAZED ROAST CARROTS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.