Honey Almond Carrots Recipes

Steps:

• Peel carrots; slice on the diagonal.
• In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
• Cover and cook over medium heat until almost tender, 5 to 7 minutes.
• Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
• Remove from heat.
• Stir in almonds and butter.

Steps:

• Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Steps:

• In 1 1/2-quart microwave-safe casserole, combine carrots and 1/4 cup water; cover. Microwave on HIGH for 7 to 10 minutes or until tender, stirring once halfway through cooking. Drain.
• Meanwhile, cook almonds in medium saucepan over medium heat for 3 to 5 minutes or until toasted, stirring frequently. Add cooked carrots, butter, amaretto and salt to saucepan; cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.

Steps:

• Place the sliced carrots in a saucepan, and cover with water just to cover the carrots. Bring to a boil, and cook until JUST crisp-tender (about 7-8 minutes, do not over cook the carrots as they will cook more in the oven) drain VERY well (I soak up any excess water with a paper towel).
• In a large mixing bowl, whisk the butter, honey, lemon juice, ginger and pepper (add in salt if desired) together very well.
• Add in carrots, mix and coat well with the honey mixture.
• Transfer the mixture into a buttered 2-quart casserole dish.
• Sprinkle with raisins; mix slightly.
• Cover and bake in a 350 dedgree oven for about 30-35 minutes, or until carrots are tender.
• Sprinkle with slivered almonds just before serving.
• Absolutey delicious!

Steps:

• Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
• In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
• While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
• Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.