Best Honeyed Carrots Recipes

HONEYED CARROTS WITH CITRUS-BASIL GREMOLATA

Steps:

• In a small bowl, combine the parsley, basil, lemon zest, orange zest, garlic and pepper flakes if desired; set aside., In a 2-qt. microwave-safe dish, combine carrots and 1/4 cup water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3-4 minutes longer or until tender. Drain. Combine the honey, oil, salt and pepper; stir into carrots., Transfer carrots to a serving plate and sprinkle with parsley mixture.

LEMON-THYME BISCUITS WITH HONEYED CARROTS

Steps:

• Biscuits: Pre-heat oven to 180°.
• In a large bowl, mix all the ingredients together.
• Roll out onto baking paper until 3mm thick.
• Bake for 15 minutes or until golden.
• Allow to cool and break into desired size.
• Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer.
• Add the butter, honey, lemon and about 300ml of water, and a pinch of salt.
• Cover with a lid, turn the heat up high and boil everything until the carrots are tender.
• Remove the lid and reduce until all the water has evaporated.
• Serve immediately, with thyme biscuits and a twist of black pepper on top.

HONEYED CARROTS

Steps:

• Steam or boil carrots in salted water for 10-15 minutes until they are tender-crisp and drain.
• Heat butter, honey and lemon juice in a heavy skillet for about 2 minutes or until hot and bubbly, stirring often.
• Add carrots; cook uncovered 4-7 minutes or until they are glazed, stirring frequently.

HONEYED CARROTS

Steps:

• Heat the butter or margarine in a heavy saucepan. Add the carrots and cook, stirring, until they beginto brown. Stir in the chili and saute another minute or so.
• Stir in honey, lemon juice, water and salt. Cover tightly and cook 10 minutes, until liquid has evaporated and the carrots are tender.

HONEYED ROAST CARROTS

Steps:

• Heat the oven to 375 degrees.
• Bring a pot of salted water to a rolling boil and blanch the carrots for 4 to 5 minutes.
• Drain carrots in a colander and place in a single layer in a baking pan; season with salt and pepper, to taste.
• Brush the carrots liberally with honey and bake until the honey has caramelized, 7 to 8 minutes.

HONEYED CARROTS AND ZUCCHINI JULIENNE

Steps:

• Slice carrot and zucchini into long thin strips.
• Heat butter in a pan and saute the vegetables until soft being careful not to burn.
• Add honey and pepper, gently heat through and serve.

HONEYED CARROTS

Steps:

• In 10-inch skillet, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling. Reduce heat; cover and simmer about 5 minutes or until tender. Drain; remove from skillet. Set aside.
• In same skillet, cook remaining ingredients over low heat, stirring frequently, until bubbly. Stir in carrots. Cook uncovered 2 to 3 minutes, stirring occasionally, until carrots are glazed.