Best My Favorite Glazed Baby Carrots Recipes

EASY GLAZED BABY CARROTS RECIPE

Steps:

• Place carrots in a medium sized pot and add water. Bring to boil then let simmer for about 15 minutes.
• Drain any water that remains and add butter, honey and brown sugar to carrots. Mix well and heat on low for another 5-10 minutes until carrots are tender.

OH YEAH BABY GLAZED CARROTS

Steps:

• Place all the ingredients in a medium, heavy saucepan.
• Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
• Using an oven mitt or pot holder, remove from the heat and serve.

GLAZED BABY CARROTS

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

SORGHUM-GLAZED BABY CARROTS

Steps:

• Melt butter in a large skillet over medium heat. Add carrots and sauté until beginning to soften, about 10 minutes. Add ginger and sorghum. Cook for 2 minutes. Remove from heat; stir in orange juice and bourbon. Return to heat; reduce heat to medium-low. Cover skillet and cook, stirring occasionally, until carrots are fork-tender, 5-7 minutes. Uncover and cook until liquid has been reduced to a syrupy consistency and carrots are nicely glazed, about 6 minutes. Discard ginger. Season to taste with salt and pepper.

MY FAVORITE GLAZED BABY CARROTS

Steps:

• 1. Place carrots in a saucepan of boiling, salted water. Reduce heat, cover, and simmer for 15 minutes; drain.
• 2. Stir in butter until it melts, then add brown sugar, blending with the melted butter. Be sure and coat all the carrots.
• 3. Raise heat to medium and cook, uncovered, for 5 minutes more until sauce is thickened. Place carrots on a plate or in a dish and spoon glaze over the top.

HONEY GLAZED BABY CARROTS

Steps:

• Gather the ingredients.
• Place the baby carrots in a medium saucepan. Cover with water and add 1 1/2 teaspoons of salt. Bring to a boil.
• Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender but firm. Check for doneness after 10 minutes. Drain and set aside.
• In a sauté pan, melt the butter over medium-low heat. Add the honey and brown sugar and cook, stirring, until the sugar is dissolved.
• Add the lemon juice and stir in the cooked carrots, coating well.
• Gently stir until carrots are hot and glazed with the honey mixture.
• Add kosher salt and freshly ground black pepper to taste. Plate and, if desired, garnish with chopped parsley or chives.
• Enjoy!

GLAZED CARROTS

Steps:

• Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes.
• Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.

GLAZED CARROTS

Steps:

• In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
• In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
• Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

GLAZED BABY CARROTS WITH CURRANTS

Steps:

• Bring a large pot of lightly salted water to a boil over high heat.
• Add the baby carrots and cook until barely tender, about 5 minutes.
• Drain and rinse under cold water.
• Drain well.
• Melt the butter in a large skillet over medium heat.
• Add the carrots, brown sugar and 1/4 cup water.
• Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes.
• Stir in the currants.
• Season with salt and pepper.
• Transfer to a serving dish and serve hot.