Pistachiolemon Honey Glazed Carrots Recipes

HONEY-GLAZED BABY CARROTS

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.

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.

HONEY GLAZED CARROTS

Steps:

• Steam the carrots until tender.
• Cook the remaining ingredients in a large non-stick frying pan stirring constantly until boiling and bubbly.
• Add the carrots and cook over low heat for several minutes stirring as required until carrots are glazed.

HONEY GLAZED CARROTS

Steps:

• Peel the carrots and cut into serving size pieces.
• Steam or boil until just tender.
• Drain carrots.
• Add honey and stir carrots until they are coated with honey.
• If using sesame seed, add sesame seed to carrot/honey mix and stir.
• Serve immediately.

PISTACHIO,LEMON & HONEY GLAZED CARROTS

Steps:

• Lightly brown the Pistachios in the oil/butter stir them while browning apprx 3-5 minutes Add remaining ingredients to the pan, stir well until heated through Toss with hot well drained carrots& Serve.

HONEY-MUSTARD GLAZED CARROTS

Steps:

• Place 1" water in a large saucepan and add carrots. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until crisp-tender. Drain.
• Add mustard, dill, and butter to carrots. Stir until butter is melted. Garnish with sprigs of dill, if desired.

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.

CHEESE AND HONEY GLAZED CARROTS

Steps:

• Peel carrots and cut in half crosswise.
• Cook in small amount of boiling salt water until carrots are tender (about 15 minutes).
• Do not overcook.
• Drain and place carrots in a greased baking dish.
• Drizzle with honey.
• Sprinkle shredded cheese over carrots.
• Bake at 400 degrees for 10 minutes, or broil until cheese melts.
• Enjoy!