Marmaladeglazedcarrots Recipes

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MARMALADE-GLAZED CARROTS WITH CANDIED PECANS



Marmalade-Glazed Carrots With Candied Pecans image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6-8 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
2 tablespoons orange marmalade
2 pounds baby carrots (preferably rainbow), tops trimmed
3/4 cup fresh orange juice
3 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1/3 cup chopped candied pecans

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
  • Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
  • Photograph courtesy Anna Williams

EASY GLAZED CARROTS



Easy Glazed Carrots image

These glazed carrots are easy and simple to make. They make a great kid's snack or even a side dish to go with a meal.

Provided by Brittany Austin

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 10m

Yield 4

Number Of Ingredients 4

1 (16 ounce) can sliced carrots, drained
⅔ cup brown sugar
¼ cup butter
2 tablespoons orange marmalade

Steps:

  • Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 36.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 7.3 g, Sodium 362.9 mg, Sugar 32.2 g

MARMALADE-GLAZED CARROTS



Marmalade-Glazed Carrots image

Make and share this Marmalade-Glazed Carrots recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb baby carrots, scrubbed
1 tablespoon butter or 1 tablespoon margarine
1/4 cup orange marmalade
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon chopped parsley
salt and pepper

Steps:

  • In a 10 inch frying pan over high heat, add water and carrots.
  • Cover and bring to a boil then reduce heat to medium-high heat.
  • Cook carrots for about 8 minutes or when fork tender.
  • Don't forget to stir during cooking.
  • Drain carrots.
  • Return carrots to pan over high heat.
  • Add butter, orange marmalade, ginger, and nutmeg.
  • Stir often until marmalade mixture clings to carrots, 5 to 6 minutes.
  • Sprinkle with parsley and add salt and pepper to taste.

GLAZED CARROTS



Glazed carrots image

I love doing carrots like this, as the simple flavour combination teamed with the clever cooking technique gives you something that makes you go wow. Carrots are sometimes seen as everyday, but not here - these bad boys are special.

Provided by Jamie Oliver

Categories     Vegetables Recipes     Vegetables     Christmas     Vegetable sides

Time 30m

Yield 8 as a side

Number Of Ingredients 8

1 kg small mixed-colour carrots, heirloom if you can get them
50 g unsalted butter
1 tablespoon dripping, (optional)
6 cloves garlic
8 sprigs fresh thyme
2 clementines
2 tablespoons runny honey
2 fresh bay leaves

Steps:

  • 1. Trim and wash the carrots, leaving a little of the green tops on so they look pretty.
  • 2. Melt the butter and the dripping, if you've got it, in a large frying pan over a medium heat. Crush the unpeeled garlic cloves with the flat side of your knife, then add to the pan, turning after 1 minute. 3. Sprinkle in the thyme sprigs (they'll crackle a bit), squeeze in the clementine juice and add the honey, bay and a splash of water. 4. Add the carrots, sprinkle with a good pinch of sea salt and black pepper, then jiggle the pan to coat them in all that flavour. 5. Cover, reduce the heat to medium-low and cook for 10 to 15 minutes, or until the carrots are tender. 6. When the time's up, uncover the pan and, being very vigilant, simply reduce the moisture away until you get a beautiful clementine glaze and the carrots start to catch and caramelize in a lovely way, turning often. 7. Once you think they look great, simply serve straight away, or you can remove them from the heat and crack on with your other jobs, reheating them when needed. Delicious.

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

MARMALADE CARROTS



Marmalade carrots image

Sticky, buttery and sweet - this versatile side dish is simple yet glorious

Provided by Good Food team

Categories     Side dish

Time 35m

Number Of Ingredients 5

1kg carrots , cut into batons
50g fine-cut marmalade
25g butter
25g caster sugar
curly-leaf parsley chopped, to serve

Steps:

  • Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.

Nutrition Facts : Calories 95 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium

ORANGE-GLAZED CARROTS



Orange-Glazed Carrots image

Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

1 pound carrots
1 cup fresh orange juice
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon picked fresh dill leaves

Steps:

  • Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
  • Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.

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.

MAPLE-MUSTARD GLAZED CARROTS



Maple-mustard glazed carrots image

Maple syrup brings an extra sweet edge to the carrots making for an irresistible side-dish

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 4

1.3kg carrots
50g butter
1 tbsp maple syrup
1 rounded tbsp wholegrain mustard

Steps:

  • Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
  • Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
  • Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

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