Thyme Or Mint Glazed Carrots Recipes

ROASTED CARROTS WITH THYME

Steps:

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
• Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
• Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

SKILLET GLAZED CARROTS WITH THYME

Steps:

• Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.

GLAZED CARROTS WITH THYME

Steps:

• In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

CARROTS WITH THYME

Steps:

• In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

THYME-ROASTED CARROTS

Steps:

• Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

THYME (OR MINT) GLAZED CARROTS

Steps:

• Clean carrots and cut into desired size and shape.
• Cook in boiling salted water until tender and drain well.
• In empty pan you just used melt the butter and sugar cooking until the sugar has begun to dissolve. Add thyme or mint and stir to mix.
• Add carrots, stirring gently to coat and cook until glazed. You can brown them if you like but I usually cant wait to eat them!

GARLIC AND THYME GLAZED CARROTS

Steps:

• Put the garlic, butter, and thyme in a large wide pan and cook for a couple of minutes.
• Add the carrots and toss together, then pour in enough stock to barely cover the carrots.
• Cover and simmer for 10 to 15 minutes until just tender, then increase the heat and cook until all the stock has evaporated and the carrots are glazed.
• Season with salt and pepper and serve.

HONEY & THYME CARROTS

Steps:

• Tip the carrots into a wide shallow pan so they are no more than a double layer. Add the butter, honey and about 500ml or 2cm of water, the leaves from the thyme and a pinch of salt. Partly cover with a lid, turn the heat up high and boil everything down until the carrots are tender, cooked through and sticky with honey. If they aren't tender enough by the time the water has evaporated, add a splash more. Once glazed, turn them over in the sticky juices and serve, with extra thyme on top.

ROASTED CARROTS WITH THYME

Steps:

• Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

THYME AND ROSEMARY CARROTS

Steps:

• Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.