Sticky Glazed Carrots Recipes

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins.

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine carrots, brown sugar, butter, cornstarch and salt. Seal bag and shake gently to combine ingredients. Pat carrots into a single layer. Place in microwave oven., Cook on full power for 6 minutes for crisp-tender carrots. If needed, continue microwaving at 30-second intervals until carrots have reached desired level of tenderness. Allow bag to stand 1 minute before handling. Shake gently to coat carrots with glaze. Carefully open bag. Garnish with parsley if desired.

Steps:

• Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed.

Steps:

• Combine all ingredients in a skillet large enough to hold carrots in a single layer. Cook over high heat, shaking pan occasionally, 4 minutes. Reduce heat to medium and continue to cook until water evaporates and carrots are just glazed with butter, about 5 minutes.