ALMOND HONEY CARROTS
Make and share this Almond Honey Carrots recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 122.2, Fat 6.3, SaturatedFat 2.7, Cholesterol 11.1, Sodium 230.1, Carbohydrate 15.6, Fiber 2.8, Sugar 10.3, Protein 2.4
ORANGE HONEY CARROTS
I got this from my mother-in-law. It adds a nice tang to the carrots. I don't much like cooked carrots but this was fantastic. The carrots can either by julienned or cut into rounds.
Provided by cyaos
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice carrots diagnolly.
- Place in a large frying pan or pot.
- Stir in orange juice, honey and shallots.
- Cover and bring to a boil, then reduce heat to medium low.
- Simmer, stirring occasionally, for 10 min., then remove lid.
- Continue simmering, stirring frequently, until carrots are as tender as you like, and orange juice is reduced to a glaze, 15 to 25 minutes.
- Stir often as glaze thickens.
- Add salt and pepper to taste.
Nutrition Facts : Calories 174.2, Fat 0.7, SaturatedFat 0.1, Sodium 158.8, Carbohydrate 42.4, Fiber 6.5, Sugar 28.9, Protein 2.8
CUMIN AND HONEY CARROTS
Make and share this Cumin and Honey Carrots recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan bring salted water to a boil.
- Meanwhile, cut carrots on the diagonal into 1/2-inch slices. Add the carrots to the water and parboil for 3-4 minutes or until tender on the outside but very firm in the center. Dran and set carrots aside.
- In a large skillet, melt butter and honey over medium heat. When the mixture is foaming, add the carrots and toss to coat. Season with salt and cumin and cook for 5 minutes or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.
Nutrition Facts : Calories 64.1, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 189.4, Carbohydrate 9.4, Fiber 2, Sugar 5.8, Protein 1
PUBLIX ZESTY HONEY CARROTS
This came on a Publix Apron's Simple Meals recipe card as an accompaniment to recipe #464355. I got to try them one day when they were doing the demonstration in store. I'll be making them soon! Hope you enjoy them too!!
Provided by DeniseBC
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place carrots in micorwave-safe dish and cover; microwave on high 4-5 minutes or until tender. Drain any water.
- Whisk together in a medium bowl, honey, chili powder, salt and pepper until blended. Stir carrots into sauce and serve!
Nutrition Facts : Calories 82.6, Fat 0.5, SaturatedFat 0.1, Sodium 209.8, Carbohydrate 20.3, Fiber 3.7, Sugar 14.1, Protein 1.3
CHAMPAGNE HONEY CARROTS
Make and share this Champagne Honey Carrots recipe from Food.com.
Provided by Lorianne1
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in skillet over medium-high heat.
- Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
- Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
- Remove from heat, discard thyme.
- Stir in salt and pepper.
- Transfer to serving bowl and serve warm.
- This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
SISTER MARY'S ZESTY CARROTS
There was nothing boring about Sister Mary's Carrots. This was adapted and adopted from "The Best Of Shaker Cooking".
Provided by Lorac
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
- Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
- Mix bread crumbs and butter, sprinkle over carrot mixture.
- Bake 15 to 20 minutes.
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5/5 (2)Total Time 35 mins
- Preheat oven to 400°F. Stir together first 7 ingredients in a small bowl; reserve 2 tablespoons of mixture. Pour remaining butter mixture over carrots; toss to combine. Spread in a single layer on 2 baking sheets; bake in preheated oven 30 minutes.
- Toss roasted carrots with reserved 2 tablespoons butter mixture; transfer to a serving platter. Sprinkle with chives.
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- Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.
- Place the carrots in the oven and cook for 20 minutes. If you’d like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.
- Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.
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