Steamed Baby Carrots Recipes

Steps:

• Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Steps:

• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Transfer to a plate and serve.

Steps:

• Steam the carrots for five minutes or until barely tender. Melt the margarine in a saucepan. Add the carrots, sprinkle with sugar, lemon juice, salt and pepper. Cook over high heat for five minutes, stirring all the time.
• Remove to a serving bowl.
• Sprinkle the mint over the carrots and serve.

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
• Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

Steps:

• Put baby carrots in an open glass container with the water.
• Microwave on high for 3 to 5 minutes until tender.
• Drain and toss with orange juice, honey and ginger.

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Steps:

• Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
• Cover carrots and bring to a boil over medium heat.
• Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
• When carrots are tender pour off half to three fourths of the water.
• Stir in the rest of the ingredients.