Glazed Carrots Asian Style Recipes

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SWEET GLAZED CARROTS



Sweet glazed carrots image

These beautifully glazed carrots make the perfect side to any roast dinner.

Provided by Jamie Oliver

Categories     One-pan recipes     Vegetables     Christmas     Dinner Party     Sunday lunch     Thanksgiving

Time 35m

Yield 8 as a side

Number Of Ingredients 7

1 kg small carrots, heirloom if you can get them
50 g unsalted butter
1 tablespoon dripping or goose fat, (optional)
6 cloves of garlic
½ a bunch of fresh thyme
2 clementines
2 tablespoons runny honey or soft brown sugar

Steps:

  • Trim most of the leafy green stalks off the carrots, then peel them.
  • Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
  • Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
  • Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
  • Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.

Nutrition Facts : Calories 115 calories, Fat 5.9 g fat, SaturatedFat 3.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 15.6 g carbohydrate, Sugar 13.9 g sugar, Sodium 0.4 g salt, Fiber 5.2 g fibre

GLAZED CARROTS ASIAN STYLE



Glazed Carrots Asian Style image

This method of preparing carrots will have us all eating like Bugs Bunny! Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Yield 6

Number Of Ingredients 7

6 large carrots, halved
3 tablespoons light soy sauce
3 tablespoons rice vinegar
2 cloves garlic, minced
2 teaspoons sesame oil
2 teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder

Steps:

  • Bring a large pot of water to boil, add the carrots and parboil for 5 minutes. Drain and rinse with cold water.
  • In a large glass dish, combine the remaining ingredients. Add the carrots and marinate for 30 minutes.
  • Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.

Nutrition Facts : Calories 50.3 calories, Carbohydrate 8.1 g, Fat 1.8 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 315.5 mg, Sugar 3.6 g

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

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

GLAZED CARROTS



Glazed Carrots image

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

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

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

ASIAN CARROTS



Asian Carrots image

Make and share this Asian Carrots recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons toasted sesame oil
4 carrots, peeled and sliced
1 tablespoon light soy sauce
1 teaspoon hoisin sauce
2 tablespoons orange juice (or pineapple juice or just water)
1/2 teaspoon grated gingerroot
1 1/2 tablespoons honey
1 tablespoon sesame seeds (toasting is optional)
1/8 teaspoon pepper (to taste)
salt, if needed, to taste

Steps:

  • Heat sesame oil in skillet on medium-high heat; add carrots, soy sauce, hoisin sauce, juice (or water) and ginger root. Reduce heat, cover and cook at a simmer and stir until carrots are crisp-tender (depends how small your carrot slices are).
  • Stir in the honey. Stir in well and cook until heated through.
  • Top with the sesame seeds. Season with pepper and salt, if needed.

Nutrition Facts : Calories 86.1, Fat 3, SaturatedFat 0.4, Sodium 315.5, Carbohydrate 14.6, Fiber 2.1, Sugar 10.4, Protein 1.6

ASIAN-STYLE HONEY GLAZED CARROTS



Asian-Style Honey Glazed Carrots image

These Asian-Style Honey Glazed Carrots are the perfect side dish pan fried to perfection with a sticky honey soy glaze, garlic & ginger.

Provided by Chrissie

Categories     Side Dish

Time 30m

Number Of Ingredients 9

4 cups sliced carrots ((about 12 large carrots))
2 tablespoons olive oil
4 tablespoons honey
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon grated ginger ((or use 1/2 teaspoon powdered ginger))
1/2 teaspoon Sriracha (or your favourite hot sauce)
sliced green onions for serving
salt and pepper ((to taste))

Steps:

  • Heat a large skillet over medium heat and add the olive oil.
  • Slice the carrots (crinkle cut or standard slices both work fine).
  • Add the carrots to the hot pan and toss them in the olive oil. Cover the pan with a lid. Let them cook for several minutes, then toss them again.
  • In a small bowl, whisk together the honey, the soy sauce, the garlic powder and ginger, and Sriracha.
  • After the carrots have cooked, covered for about 7 to 8 minutes, pour the honey mixture over them and toss them well in the mixture.
  • Turn the heat to medium-low and continue to cook, stirring every few minutes, for about 8-10 more minutes until the carrots become just fork tender.
  • Remove them from the heat, add some sliced green onions, and serve.

Nutrition Facts : ServingSize 0.5 cup, Calories 93 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 2 g, Sugar 12 g

GINGER-SOY GLAZED RAINBOW CARROTS



Ginger-Soy Glazed Rainbow Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.

JAPANESE STYLE SWEET CARROTS



Japanese Style Sweet Carrots image

Make and share this Japanese Style Sweet Carrots recipe from Food.com.

Provided by Stacey Stallings

Categories     Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 4

1 can sliced baby carrots
2 tablespoons sugar
1 tablespoon butter
salt

Steps:

  • Cut up carrot and boil in water until it's almost soft.
  • Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
  • They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.

Nutrition Facts : Calories 66.5, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 33.9, Carbohydrate 8.4, Sugar 8.4

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