Best Glazed Carrots With Onions Recipes

GLAZED CARROTS AND ONIONS

Steps:

• In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2c water. Cover and bring to a boil over medium-high heat. Cook until carrots are softened, 8-12 minutes. If water cooks out too quickly and your pan dries out, add additional water. It's okay if things get a little browned. In a small bowl, stir together butter and flour till smooth. Pour into the carrot mixture and stir until well incorporated and smooth. (You should have plenty of sauce)

BUTTERY CARROTS 'N' ONIONS

Steps:

• In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

GLAZED CARROTS WITH ONIONS

Steps:

• In a medium skillet, melt butter over medium-low heat.
• Add carrots, onions, and ginger, cover and cook, stirring, for about 7 to 10 minutes, until just tender.
• Stir in the orange juice, jelly, and salt.
• Cook, uncovered, for about 4 minutes, stirring frequently, until vegetables are tender and nicely glazed with the jelly and orange juice mixture.
• Sprinkle with fresh chopped parsley just before serving.

GLAZED CARROTS AND ONIONS

Steps:

• Scrape and slice carrot quite thickly.
• Peel and chop onion.
• Put carrots and onion in saucepan with butter, sugar, salt, pepper and water and cook (I'm assuming at a simmer -- book doesn't state) uncovered until carrots are tender and the water has evaporated.
• Sprinkle with chopped parsley.

BROWN SUGAR-GLAZED CARROTS AND ONIONS

Steps:

• Cook onions in dressing in large skillet on medium-low heat 15 min. or until onions are soft and caramelized, stirring occasionally.
• Meanwhile, cook carrots in boiling water in saucepan 2 to 3 min. or until crisp-tender; drain.
• Add carrots, zest, juice and sugar to onions in skillet; mix well. Cook on medium heat 2 to 3 min. or until carrots are heated through and evenly glazed, stirring frequently.

GLAZED GRILLED CARROTS

Steps:

• In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
• Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
• When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

CHEF JOHN'S BOURBON GLAZED CARROTS

Steps:

• Melt butter in a heavy skillet over medium-high heat.
• When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
• Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
• Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
• When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
• Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.