Pan Glazed Carrots Recipes

SWEET GLAZED CARROTS

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.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

PAN GLAZED CARROTS

Steps:

• In 12-inch skillet, melt butter over medium-high heat. Add carrots and salt; cook 4 to 5 minutes, until starting to brown.
• Add broth and sugar; heat to a simmer. Reduce heat to medium-low and simmer uncovered 8 to 10 minutes longer, stirring frequently, until liquid is almost gone and carrots are tender. Stir in vinegar; simmer about 1 minute or until reduced.

GLAZED CARROTS

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.

ASIAN-STYLE HONEY GLAZED CARROTS

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.

HONEY GLAZED CARROTS RECIPE

Steps:

• Preheat the oven to 425 F, and line a sheet pan with parchment paper.
• Peel the carrots, and cut them into ½-inch diagonally sliced sections.
• Place the carrots on the sheet pan, and drizzle on the olive oil and 1 tablespoon of honey. Then, sprinkle on the salt and pepper. Using your hands, toss to coat.
• Roast for 25 minutes, or until the carrots are tender.
• Remove the sheet pan from the oven, and drizzle on the remaining 1 tablespoon of honey, and sprinkle on the parsley. Toss to coat, and place in a small dish to serve.

PAN SEARED PORK CHOPS WITH GLAZED CARROTS

Steps:

• Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
• Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
• Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
• Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
• Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
• Place carrots atop the chops and drizzle with glaze.

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS

Steps:

• For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
• For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

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.