Glazed Carrots With Marjoram Recipes

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MARMALADE-GLAZED CARROTS



Marmalade-Glazed Carrots image

This side dish is ideal when you'd like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. -Barb Rudyk, Vermilion, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10

2 pounds fresh carrots halved lengthwise and cut into 2-inch pieces
1/2 cup orange marmalade
3 tablespoons cold water, divided
2 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon cornstarch

Steps:

  • In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low until carrots are tender, 5-6 hours., In a small bowl, combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high until thickened, about 30 minutes. Serve with a slotted spoon.

Nutrition Facts : Calories 159 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 252mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 3g fiber), Protein 1g protein.

BALSAMIC GLAZED CARROTS



Balsamic Glazed Carrots image

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

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

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

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

GLAZED CARROTS WITH MOLASSES AND MARJORAM



Glazed Carrots with Molasses and Marjoram image

Categories     Citrus     Herb     Vegetable     Side     Thanksgiving     Vegetarian     Carrot     Fall     Molasses     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

3 large fresh marjoram sprigs
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons extra-virgin olive oil
3 pounds medium carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch lengths
1/2 cup fresh orange juice
1/2 cup water
1/4 cup mild-flavored (light) molasses
2 tablespoons chopped fresh Italian parsley

Steps:

  • Remove leaves from marjoram sprigs. Chop enough leaves to measure 2 teaspoons; reserve stems. Melt butter with oil in large skillet over medium-high heat. Add carrots; season with salt and pepper. Toss with tongs until evenly coated and sizzling, about 4 minutes. Add orange juice, 1/2 cup water, molasses, and marjoram stems. Reduce heat to medium-low. Cover and simmer until carrots are almost tender, about 12 minutes. Uncover; increase heat to high and boil until juices are reduced to syrup and carrots are tender, about 5 minutes. Discard marjoram stems. Add parsley and chopped marjoram; toss to coat. Season to taste with salt and pepper.

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

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