Glazed Carrots Brown Sugar Paula Deen Recipes

GLAZED (OR CANDIED) CARROTS

Steps:

• In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
• Bring to a boil.
• Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
• Return the carrots to the saucepan.
• Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
• Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
• Transfer glazed carrots to a warmed bowl and serve.

GLAZED CARROTS

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.

BROWN SUGAR-GLAZED CARROTS

Steps:

• In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan.
• In the same saucepan combine butter, brown sugar, and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed. Season to taste with pepper.

BROWN SUGAR GLAZED CARROTS

Steps:

• Preheat oven to 220C/425F (standard) or 200C/400F (fan).
• Cut carrot on the diagonal into 4cm / 1.75" lengths. Halve thicker end so they are all roughly the same width.
• Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
• Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
• Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.

GLAZED BABY CARROTS

Steps:

• In a large Dutch oven, melt 2 tablespoons butter over medium-high heat. Add half of carrots; cook, stirring occasionally, for 3 minutes or until carrots are lightly browned. Remove from pan, and set aside. Repeat with 2 tablespoons butter and remaining carrots. Stir apple juice into pan, scraping browned bits from bottom of pan with a wooden spoon. Cook over medium heat for 6 minutes or until liquid is reduced by half. Stir in sugar, all remaining ingredients, and remaining 4 tablespoons butter. Cook, stirring constantly, until sugar dissolves and mixture is smooth. Stir carrots into sugar mixture, and bring to a boil. Reduce heat to low, and cook for 15 minutes or until carrots are tender.

EASY BROWN SUGAR GLAZED CARROTS

Steps:

• Gather the ingredients.
• Combine the carrots with the water, butter, and brown sugar in a medium saucepan. Toss together.
• Bring the mixture to a boil over high heat. Reduce the heat to medium and continue to cook, adjusting the heat as necessary to maintain a lively simmer, for about 20 to 30 minutes or until carrots are tender and the liquid has evaporated. Stir frequently to avoid scorching. Add more water if needed.
• The liquids will boil down and the water will evaporate, leaving the carrots cooked and nicely glazed with the brown sugar syrup.
• Season the carrots to taste with salt and pepper. Serve and enjoy!

BROWN SUGAR-GLAZED CARROTS

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.

EASY BROWN SUGAR GLAZED CARROTS

Steps:

• In a large, deep-sided skillet over high heat add the the butter, brown sugar, salt, water and carrots to boil.
• Cover and bring to a boil, and cook for 8-10 minutes.
• Then remove cover and stir the carrots occasionally until the water has evaporated and a sugary glaze coats the carrots. About 5 to 6 minutes.
• Season with pepper and serve with a sprinkle of minced parsley.

BROWN SUGAR GLAZED CARROTS

Steps:

• Put baby carrots in small pot or pan, adding just enough water to cover carrots.
• Cover with lid and bring to a boil over high heat.
• Once boiling, reduce heat to medium and cook for 7-8 minutes.
• While the carrots are cooking, combine butter, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat.
• The carrots are cooked when they are tender and easily pierced with a sharp knife.
• Drain carrots of water, leaving them in the pot or pan.
• Pour cinnamon mixture over carrots.
• Cook and stir over medium heat for 2-3 minutes, just until carrots are thoroughly coated and the glaze thickens slightly.
• Serve warm.

GLAZED CARROTS WITH BROWN SUGAR MAPLE GLAZE

Steps:

• (Optional for more flavor): Heat oil over medium-high heat in a large skillet with a lid. Once hot, add carrots and cook undisturbed for 2 minutes, then continue to cook and stir an additional 3 minutes.
• Remove from heat and carefully add enough water to reach 1" deep in the skillet. Bring to a boil, cover, and reduce heat to a simmer. Simmer 12-18 minutes (depending on actual carrot size, pot size, etc.) or until carrots are barely fork tender, adding additional water if it evaporates too soon. Once tender, drain carrots of any excess water and add carrots back to skillet.
• Add butter and garlic to carrots and cook over medium heat until the butter melts. Add brown sugar, maple syrup, lemon juice, balsamic vinegar and all seasonings. Continue to cook and stir until glaze thickens, about 5 minutes. Taste and add additional salt if desired (I like more salt). Best served warm.

BROWN SUGAR GLAZED CARROTS

Steps:

• Melt butter in a large skillet over medium heat.
• Add brown sugar and stir until melted.
• Add water and stir to blend.
• Add carrots. Reduce heat to low. Cover and cook for 10 minutes.
• Remove lid and continue cooking for 10 minutes, stirring occasionally, until carrots are tender.

BROWN SUGAR GLAZED CARROTS RECIPE

Steps:

• Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat.
• Turn to low and simmer for approximately 6 minutes.
• Turn back to high and cook until all the water is evaporated and carrots are tender. It took me another 5-6 minutes.
• Remove from heat. Salt and Pepper, and enjoy!

BROWN SUGAR CARROTS

Steps:

• In a skillet large enough to hold the carrots, heat the olive oil over medium-high heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Stir the carrots to coat with the oil and seasonings. Continue to cook the carrots on medium-high, stirring them often, for 3-4 minutes
• Add brown sugar to the pan and reduce heat to medium-low. Add water, only if needed, about a tablespoon at a time, if the brown sugar begins to burn. Continue to cook until tender, about 5 to 8 minutes. When carrots are tender when pierced with a fork, add the butter and rosemary. Transfer the carrots to a serving bowl and ENJOY!

GLAZED BABY CARROTS

Steps:

• In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add half of the carrots and cook, stirring occasionally, until the carrots are lightly browned, about 3 minutes. Remove from the pan and set aside. Repeat with 2 more tablespoons of the butter and the remaining carrots.
• Stir the apple juice into the pan, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook over medium heat until the liquid is reduced by half, about 6 minutes. Stir in the sugar, mustard, salt, paprika and the remaining 4 tablespoons butter. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 3 minutes.
• Add the carrots to the sugar mixture, turning to coat. Bring to a low boil, and cook until the carrots are tender, about 15 minutes.

BROWN SUGAR ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil and spray with cooking spray.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 2-inch-thick slices.
• Spread carrots in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat.
• Roast in the oven for 15 minutes.
• Meanwhile, whisk together brown sugar, orange juice, and salt in a small bowl until completely combined.
• After 15 minutes, remove carrots from the oven. Brush (or drizzle) brown sugar mixture over the carrots; stir to coat, and return to the oven for an additional 10-15 minutes (or until browned and tender). You will not need all of the glaze (probably only 1-2 tablespoons will actually be used), so set aside the extra and drizzle a little bit more over the roasted carrots just before serving.
• Season with additional salt, to taste.

BROWN SUGAR GLAZED CARROTS

Steps:

• In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

GLAZED CARROTS RECIPE

Steps:

• Heat little oil in a pan, add carrots and salt. Saute for 1 mins. Now cook on low heat till carrots is cooked.
• Now add in butter, brown sugar and water. Mix well. Cook for 1 min.
• Add in pepper to taste and mix well.
• Serve hot.