Vanilla Glazed Carrots Recipes

VANILLA GLAZED 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 baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
• Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

MAPLE-VANILLA CARROTS

Steps:

• Combine carrots and water in a large skillet. Using the tip of a paring knife, scrape vanilla seeds into skillet; add pod. Bring to a simmer, and cook until carrots are tender and most of the water has evaporated, about 10 minutes. Add syrup, butter, salt, and pepper, and toss.

VANILLA GLAZED CARROTS

Steps:

• Combine all ingredients in a large sauté pan.
• The carrots should form a single layer in the pan.
• Bring the carrots to a simmer on medium-high heat (you may need to add a bit more honey or some water to keep the carrots from burning while they cook).
• Reduce the liquid until the pan is just about dry.
• The carrots should be cooked through, shiny and delicious.

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 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 SPICED CARROTS

Steps:

• Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.