Sticky 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.

STICKY CARROTS WITH THYME & HONEY

Steps:

• Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed.

STICKY SESAME-GLAZED CARROTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins.

SPICY GLAZED CARROTS

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

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 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.

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.

STICKY GLAZED CARROTS

Steps:

• Preheat oven to 180C fan forced (200C normal).
• Toss the carrots in olive oil and season with salt and pepper in a large baking tray and cook in the oven for about 15 minutes or until reasonably tender, tossing now and again.
• Then toss the carrots with the honey and parsley and cook for another 5 to 10 minutes or until well glazed.

GLAZED CARROTS & SHALLOTS

Steps:

• If using small or baby carrots, leave them whole; if using large carrots, cut them in half lengthwise. Set them flat side down and cut slices on the diagonal about 1/4 inch thick. Peel the shallots; cut larger ones into quarters lengthwise and smaller ones in half. Put the vegetables in a pan large enough to hold them in a thin layer. Add the butter, water, salt, and sugar. Bring the liquid to a boil; reduce the heat to medium, cover the pot, and cook for 20 minutes, stirring occasionally and checking to be sure the vegetables aren't too dry. Add a few drops of water if needed. Remove the lid, increase the heat to high, and cook, stirring frequently and scraping the bottom of the pot, until the carrots are caramelized and glazed, about another 10 minutes.