Molasses Glazed Rainbow Carrots Recipes

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ROASTED RAINBOW CARROTS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4



Roasted Rainbow Carrots image

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

3 bunches baby rainbow carrots
1 tablespoon olive oil
Kosher salt
Chopped chives, for serving

HONEY-ROASTED RAINBOW CARROTS

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6



Honey-Roasted Rainbow Carrots image

Steps:

  • Preheat the oven to 375 degrees F.
  • Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
  • Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

1 tablespoon honey
1 tablespoon olive oil
Scant 1/4 teaspoon cayenne
Kosher salt
1 pound baby rainbow carrots, tops trimmed
1 teaspoon finely grated lemon zest

GINGER-SOY GLAZED RAINBOW CARROTS

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Ginger-Soy Glazed Rainbow Carrots image

Steps:

  • Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.

CANDIED CARROTS WITH MOLASSES SAUCE

Make and share this Candied Carrots With Molasses Sauce recipe from Food.com.

Provided by Charmie777

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Candied Carrots With Molasses Sauce image

Steps:

  • Cook carrots, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain well.
  • Melt butter in large skillet; stir in remaining ingredients.
  • Heat, stirring constantly, to the boiling boil.
  • Add carrots, stirring well to coat.
  • Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.

Nutrition Facts : Calories 140.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 213.6, Carbohydrate 22.4, Fiber 2.2, Sugar 16.1, Protein 0.6

1 lb baby carrots
3 tablespoons butter
1 tablespoon sugar
1/3 cup light molasses
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon allspice

SHERRY VINEGAR AND MOLASSES GLAZED CARROTS

Provided by Bruce Aidells

Categories     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Dinner     Carrot     Christmas Eve     Molasses     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 6



Sherry Vinegar and Molasses Glazed Carrots image

Steps:

  • Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

6 tablespoons (3/4 stick) butter
3 pounds small carrots (5 to 6 inches long), peeled, trimmed
2 tablespoons mild-flavored (light) molasses, divided
1/2 teaspoon (or more) coarse kosher salt
6 tablespoons Sherry wine vinegar, divided
2 tablespoons chopped fresh Italian parsley, divided

MOLASSES GLAZED CARROTS

This recipe produces fabulous sweet & sour carrots. The molasses lends a real depth and complexity of flavour. Recipe is from Bon Appétit Magazine (December 2008). I think it would work really well with parsnips too.

Provided by blucoat

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6



Molasses Glazed Carrots image

Steps:

  • Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
  • Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

6 tablespoons butter
3 lbs baby carrots (5-6 inches long) or 3 lbs medium carrots, peeled, trimmed (halved & cut into 5-inch pieces)
2 tablespoons light molasses, divided
1/2 teaspoon coarse kosher salt (or more)
6 tablespoons sherry wine vinegar or 6 tablespoons balsamic vinegar, divided
2 tablespoons chopped fresh Italian parsley, divided

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