Perfect Glazed Carrots Recipes

GLAZED CARROTS

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

BEST GLAZED CARROTS

Steps:

• Place carrots in a saucepan and pour in just enough water to cover.
• Bring to a boil and simmer until carrots are tender (about 10 minutes).
• Drain water from pan.
• Add butter and brown sugar to the carrots and stir to dissolve.
• Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
• I like to sprinkle with a little salt when serving.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

PERFECT GLAZED CARROTS

Steps:

• 1. If using regular carrots slice them about a quarter inch thick on the bias. If using baby carrots cut them in half lengthwise on the diagonal. 2. Bring carrots, salt, 1 tablespoon sugar and chicken broth to boil, covered, in 12 inch non-stick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5-8 minutes. 3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. 4. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. 5. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Sprinkle with herbs and season to taste with salt and pepper - serve warm. Variatons: Glazed Carrots with Ginger and Rosemary - cut 1-inch piece of fresh ginger crosswise into 1/4 inch coins. Follow recipe adding ginger to skillet along with carrots and adding 1 teaspoon minced fresh rosemary along with butter. Discard ginger pieces before serving. Honey-Glazed Carrots with Lemon and Thyme - follow recipe substituting equal amount to honey for sugar and adding 1/2 teaspoon minced fresh thyme leaves and 1/2 teaspoon grated lemon zest along with butter. Sometimes I add raisins or currants instead of dried cranberries to the recipe at the end when glazing. You can also add toasted almonds along with butter Notes : You can cook the carrots for the first 5-8 minutes up to 1 hour ahead of time then finish up the part with the cover off right before serving.

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

GLAZED BABY CARROTS

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.