Honey Tarragon Glazed Baby Carrots Recipes
HONEY-GLAZED BABY CARROTS
Not even kids can resist vegetables like carrots when they are smothered in butter and honey!
Provided by Sarah Stephan
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 4
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 carrots, cover, and steam until tender, about 15 minutes.
- While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
- Pour glaze over cooked carrots and toss to coat. Serve immediately.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 149.2 mg, Sugar 14 g
BABY CARROTS WITH TARRAGON
A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
- Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
Nutrition Facts : Calories 51.7, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.7, Carbohydrate 4.1, Fiber 0.2, Sugar 2.9, Protein 0.6
HONEY-TARRAGON GLAZED BABY CARROTS
Make and share this Honey-Tarragon Glazed Baby Carrots recipe from Food.com.
Provided by Chef Kiddle
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook baby carrots, lemon juice, and 1/4 teaspoon salt in boiling water for 8-10 minutes. Drain. Plunge in cold water and drain again.
- Heat butter and honey in a large saucepan over medium heat, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, carrots, tarragon, and pepper. Cook until thoroughly heated, about 3 minutes. Serve.
BABY CARROTS WITH TARRAGON
Categories Vegetable Side Vegetarian Quick & Easy Low Sodium Carrot Spring Summer Healthy Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
SIMPLE HONEY GLAZED CARROTS
Make and share this Simple Honey Glazed Carrots recipe from Food.com.
Provided by AshleyP
Categories Vegetable
Time 30m
Yield 2 pounds carrots, 4 serving(s)
Number Of Ingredients 7
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.
BABY CARROTS WITH TARRAGON
Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon)
Provided by MA HIKER
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
- Reduce heat to medium-low; cover and cook 3 minutes.
- Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
- Remove skillet from heat; toss carrots with tarragon.
Nutrition Facts : Calories 90.6, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 129.4, Carbohydrate 9.4, Fiber 2, Sugar 5.4, Protein 0.8
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