Orangeglazedcarrotswithmint Recipes

ORANGE-GLAZED CARROTS WITH MINT

Steps:

• Cut the carrots on the diagonal into 3-inch lengths.
• Cut thicker pieces in half lengthwise to make them uniform in size.
• Heat the oil in a 9-inch saute pan over moderate heat.
• Add the carrots and cook until lightly browned on all sides, about 3 minutes per side.
• Season with salt and pepper.
• Add the ginger, garlic, and shallots and cook over medium-low heat, stirring occasionally, until the shallots are softened, 5-7 minutes.
• Add the honey, orange juice, soy sauce and water.
• Cover with a round of waxed paper that fits snugly on the vegetables.
• Cook the carrots slowly on top of the stove, stirring occasionally, until the carrots are tender and the juices have formed a glaze, 30-40 minutes.
• Garnish with the mint.

ORANGE-GLAZED CARROTS

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.

ORANGE-GLAZED CARROTS

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots; return to boiling. Reduce heat to medium; cover and cook 10 to 12 minutes, stirring occasionally, until tender.
• Meanwhile, in 8-inch nonstick skillet, spread almonds in single layer; cook over medium-high heat 4 to 7 minutes, stirring constantly, until lightly browned.
• Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat 1 minute, stirring constantly, until marmalade is melted. Gently stir in almonds.

ORANGE-GLAZED CARROTS

Steps:

• To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; immediately add carrots.
• Return to a boil.
• Reduce heat to low.
• Cover and simmer 10 to 12 minutes for fresh carrots (8-10 minutes for frozen) or until crispy and tender.
• Drain carrots well and return to pan.
• Stir in marmalade, butter, mustard and ginger.
• Simmer uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
• At this point, carrots may be transferred to a microwavable casserole dish with lid.
• Cover and refrigerate up to 8 hours before serving.
• To reheat, microwave at HIGH 4-5 minutes or until hot.

GLAZED ORANGE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.