Color Bright Glazed Carrots Recipes

GLAZED CARROTS

Glazed Carrots image

Glazed carrots add color and a dose of nutrients to any meal. Simmer carrots in sugar and butter for a glaze that's unbelievably tasty.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

Ingredients

9 carrots (1 1/2 pounds)
1 tablespoon sugar
2 tablespoons butter
1/2 teaspoon salt
Pepper

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.

Nutrition Facts : Calories 128 g, Fat 6 g, Protein 1 g

BROWN SUGAR-GLAZED CARROTS

Brown Sugar-Glazed Carrots image

Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup butter
1 teaspoon orange zest
1/2 teaspoon salt

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.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

COLOR BRIGHT GLAZED CARROTS

COLOR BRIGHT GLAZED CARROTS image

Categories Vegetable Side Thanksgiving Vegetarian Quick & Easy

Yield 6 Servings

Number Of Ingredients 5

Ingredients

4 cups sliced peeled carrots
3 tablespoons butter
3 tablespoons honey
2 tablespoons firmly packed brown sugar
1 teaspoon crus

Steps:

In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish. Melt butter in a small saucepan; add honey and brown sugar. Stir in parsley, if desired. Heat thoroughly; stirring until blended. Pour over carrots. Serve hot.

GLAZED BABY CARROTS WITH CURRANTS

Glazed Baby Carrots With Currants image

Carrots are one of my favorite veggies. They go with so many dishes, and always add bright color to the plate. Here, currants harmonize with the sweet carrots. The carrots can be prepared 1 day ahead, reheat in a covered skillet with 2 tablespoons water.

Provided by Dancer

Categories Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs baby carrots
2 tablespoons unsalted butter
2 tablespoons firmly packed light brown sugar
1/3 cup dried currant
salt & freshly ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil over high heat.
Add the baby carrots and cook until barely tender, about 5 minutes.
Drain and rinse under cold water.
Drain well.
Melt the butter in a large skillet over medium heat.
Add the carrots, brown sugar and 1/4 cup water.
Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes.
Stir in the currants.
Season with salt and pepper.
Transfer to a serving dish and serve hot.

Nutrition Facts : Calories 85.2, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 68.6, Carbohydrate 14.8, Fiber 1.9, Sugar 11.4, Protein 0.8

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