Best Glazed Carrot Pennies Recipes

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.

GLAZED CARROT PENNIES

Steps:

• 1. Peel and trim carrots. Cut carrots crosswise into slices one quarter inch thick (so they look like pennies).
• 2. Place carrot slices in a medium-sized saucepan. Add about one inch of water to saucepan. Set saucepan over high heat and bring water to a boil. Reduce heat.
• 3. Cover saucepan and gently simmer carrots until they are just tender, 10 to 15 minutes.
• 4. Drain carrots in a colander. Return carrots to saucepan.
• 5. Add butter, sugar, salt and spices to carrots in saucepan.
• 6. Set saucepan over medium heat and cook mixture, stirring constantly, until butter and sugar are melted and form a glaze on carrots, about 4 minutes. Serve immediately.

GLAZED CARROT COINS

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon zest. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla.

CONTEST-WINNING GLAZED CARROT COINS

Steps:

• In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

COPPER PENNY

Steps:

• Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
• In a mixing bowl combine the celery, green pepper, carrots and onion.
• Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

COPPER PENNIES

Steps:

• Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

GLAZED CARROT COINS

Steps:

• In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

ALMOST LIKE DESSERT HONEY AND BROWN SUGAR GLAZED CARROT PENNIES

Steps:

• In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish.
• Melt butter in a small saucepan; add honey and brown sugar.
• Stir in parsley, if desired.
• Heat thoroughly; stirring until blended.
• Pour over carrots.
• Serve hot.