Orange Glazed Carrots Recipes

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine carrots and 1/4 cup orange juice. Cover and microwave on high for 5-6 minutes or until carrots are crisp-tender., Combine the sugar, cornstarch, salt and remaining orange juice until smooth; stir into carrots. Microwave, uncovered, on high for 2-3 minutes or until sauce has come to a boil and is thickened, stirring twice. Let stand for 5 minutes before serving.

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

Steps:

• Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
• Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
• Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
• Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

Steps:

• In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
• Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots; return to boiling. Reduce heat to medium; cover and cook 10 to 12 minutes, stirring occasionally, until tender.
• Meanwhile, in 8-inch nonstick skillet, spread almonds in single layer; cook over medium-high heat 4 to 7 minutes, stirring constantly, until lightly browned.
• Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat 1 minute, stirring constantly, until marmalade is melted. Gently stir in almonds.

Steps:

• Place an inch of water in a saucepan and add carrots.
• Bring to a boil then reduce heat to low and cover with a lid. Let simmer for 8-10 minutes or until the carrots are tender.
• Drain the water when the carrots are done cooking and set aside.
• In another saucepan over medium heat, melt butter.
• Whisk in orange juice and brown sugar.
• Fold in carrots and parsley and stir until carrots are evenly coated in glaze.
• Cook over medium heat for 2-3 minutes until the glaze thickens slightly.

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Steps:

• 1. In a medium-size saucepan, add carrots and enough water to cook. Cook over medium-high heat until tender. When cooked, pour off most of the water but RESERVE ABOUT 3/4 CUP.
• 2. In a small mixing bowl, combine sugar, nutmeg if using, salt, butter, orange marmalade, & orange liqueur.
• 3. Pour mixture over carrots then add reserved liquid, then stir.
• 4. Let simmer for 4 to 5 minutes over low heat. Stir to avoid sticking.
• 5. Special Note: You may substitute honey for the marmalade if desired, and use rum or bourbon instead of the liqueur. Garnish with orange slices, orange wedges or orange cups & a sprig of mint if desired.

Steps:

• If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
• In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
• Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.

Steps:

• To cook the carrots, heat 1 inch lightly salted water in a 2 quart saucepan over high heat to a boil, immediately add carrots. Return to a boil. Reduce the heat to low.
• Cover and simmer until crisp tender.
• Drain well, return the carrots to pan.
• Stir in marmalade, butter, mustard and ginger.
• Simmer, uncovered, over medium heat for 3 minutes or until the carrots are glazed, stirring occasionally.

Steps:

• To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
• Return to a boil.
• Reduce heat to low.
• Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
• Drain carrots well and return to pan.
• Stir in marmalade, butter, mustard and ginger.
• Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
• At this point, carrots may be transferred to a microwavable casserole dish with lid.
• Cover and refrigerate up to 8 hours before serving.
• To reheat, microwave at HIGH 4-5 minutes or until hot.

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.