Best Molasses Glazed Rainbow Carrots Recipes

Molasses Glazed Carrots image

Provided by blucoat

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

6 tablespoons butter
3 lbs baby carrots (5-6 inches long) or 3 lbs medium carrots, peeled, trimmed (halved & cut into 5-inch pieces)
2 tablespoons light molasses, divided
1/2 teaspoon coarse kosher salt (or more)
6 tablespoons sherry wine vinegar or 6 tablespoons balsamic vinegar, divided
2 tablespoons chopped fresh Italian parsley, divided

Steps:

Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

Ginger-Soy Glazed Rainbow Carrots image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 pound halved peeled rainbow carrots in a large skillet with 1/4 inch salted boiling water until tender, 7 to 9 minutes. Drain, then return to the skillet. Add 2 tablespoons butter and 2 teaspoons grated peeled ginger; toss. Add 2 teaspoons each lemon juice and soy sauce; season with salt and pepper. Top with chives.

Honey-Roasted Rainbow Carrots image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon honey
1 tablespoon olive oil
Scant 1/4 teaspoon cayenne
Kosher salt
1 pound baby rainbow carrots, tops trimmed
1 teaspoon finely grated lemon zest

Steps:

Preheat the oven to 375 degrees F.
Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.