Vanilla Glazed Carrots Recipes

MAPLE-VANILLA CARROTS

Here's a fabulous fall side dish that pairs particularly well with poultry or fish. A touch of vanilla and maple syrup turn an ordinary side into a decidedly elegant, and child-friendly, dish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 7

Maple-Vanilla Carrots image

Steps:

Combine carrots and water in a large skillet. Using the tip of a paring knife, scrape vanilla seeds into skillet; add pod. Bring to a simmer, and cook until carrots are tender and most of the water has evaporated, about 10 minutes. Add syrup, butter, salt, and pepper, and toss.

Nutrition Facts : Calories 98 g, Cholesterol 8 g, Fat 2 g, Fiber 3 g, Protein 1 g, Sodium 219 g

Ingredients

1 pound carrots peeled and cut diagonally into 1/2-inch-thick slices
2 cups water
1 vanilla bean, halved lengthwise
2 tablespoons pure maple syrup
1 tablespoon unsalted butter
1/2 teaspoon coarse salt
Pinch of freshly ground pepper

VANILLA GLAZED CARROTS

Sweet and crunchy carrots with just a hint of vanilla in the glaze. Recipe from a package of Earth Exotics baby carrots.

Provided by Ms B.

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Vanilla Glazed Carrots image

Steps:

Combine all ingredients in a large sauté pan.
The carrots should form a single layer in the pan.
Bring the carrots to a simmer on medium-high heat (you may need to add a bit more honey or some water to keep the carrots from burning while they cook).
Reduce the liquid until the pan is just about dry.
The carrots should be cooked through, shiny and delicious.

Nutrition Facts : Calories 145.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 228.7, Carbohydrate 23.6, Fiber 3.7, Sugar 19.1, Protein 0.9

Ingredients

2 cups baby carrots
1 1/2 tablespoons honey
1/4 teaspoon vanilla extract
1 tablespoon butter
1/4 teaspoon white wine vinegar
1 pinch salt

GLAZED CARROTS

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

Glazed Carrots image

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.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

Ingredients

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

BALSAMIC GLAZED CARROTS

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Provided by HARRY WETZEL

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 15m

Yield 4

Number Of Ingredients 4

Balsamic Glazed Carrots image

Steps:

Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 12.5 g, Fat 3.5 g, Fiber 2.9 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 80.8 mg, Sugar 8.9 g

Ingredients

3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

HONEY-GLAZED CARROTS

These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony's stewed chicken and dumplings from the magazine's first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight's commitment to fresh ingredients and vibrants flavors in her cooking.

Provided by Kayla Stewart

Categories vegetables, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

Honey-Glazed Carrots image

Steps:

Heat the oven to 350 degrees.
Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

Ingredients

6 to 8 carrots, peeled
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon butter
Salt
1 tablespoon finely chopped parsley

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CLASSIC GLAZED CARROTS RECIPE - SIMPLY RECIPES

Web Nov 14, 2009 Melt the butter in a skillet over medium-high heat and then add the carrots. Toss to combine and reduce the heat to medium. …
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Total Time 25 mins
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Vanilla Glazed Carrots Recipes

MAPLE-VANILLA CARROTS

Here's a fabulous fall side dish that pairs particularly well with poultry or fish. A touch of vanilla and maple syrup turn an ordinary side into a decidedly elegant, and child-friendly, dish.

VANILLA GLAZED CARROTS

Sweet and crunchy carrots with just a hint of vanilla in the glaze. Recipe from a package of Earth Exotics baby carrots.

GLAZED CARROTS

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

BALSAMIC GLAZED CARROTS

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

HONEY-GLAZED CARROTS

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