Orange Honey Glazed Carrots Recipes

HONEY ORANGE GLAZED CARROTS

Steps:

• Place 1 in. of water in a skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain and set aside., In the same skillet, saute green onions in butter until tender. Stir in the honey, orange zest, salt, cinnamon and pepper. Combine cornstarch and orange juice until smooth; stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Return carrots to the pan. Cook and stir for 2 minutes or until heated through. Sprinkle with mint.

HONEY & ORANGE GLAZED CARROTS

Steps:

• Place carrots in a high-sided skillet and add water to cover by about 1/4 inch. Bring to boil over medium-high; cook until just tender, about 5 to 6 minutes. Drain carrots in a large colander and rinse with cold water.
• Add honey, butter, orange juice and thyme leaves to skillet; bring mixture to a simmer over medium-high; add carrots and toss to coat. Cook, tossing gently, until honey mixture has reduced and carrots are coated and glazed, 5 to 6 minutes. Remove from heat, and sprinkle with salt and pepper, tossing gently to coat. Place carrots on a serving plate and drizzle with any remaining sauce. Serve immediately.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1" thick slices. You should have about 5 cups of carrots.
• Place 1/2 cup water, the butter or margarine, honey, 2 teaspoons salt, and the ginger in a large sauté pan and bring to a boil.
• Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
• Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
• Add the orange zest and orange juice to pan, tossing with carrots.
• Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them)and the sauce glazes the carrots.
• Add the pepper and another teaspoon of salt to taste.
• *This dish reheats beautifully. Undercook the carrots a bit and reheat them before serving.
• The Barefoot Contessa served this with roast capon, buttermilk mashed potatoes, green beans with shallots, and pumpkin mousse parfait. I have the recipes in my private cookbook, if you want them please zmail me.

ORANGE-GLAZED CARROTS

Steps:

• Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
• Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

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.

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.