Best Spiced Glazed Carrots Recipes

GLAZED SALMON WITH SPICED CARROTS

Steps:

• Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
• Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
• Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

GLAZED SPICED CARROTS

Steps:

• Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

SPICED GLAZED CARROTS WITH SHERRY & CITRUS

Steps:

• Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
• Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
• Transfer to a serving plate. Garnish with tarragon and clementine zest.

SPICED GLAZED CARROTS WITH DILL

Steps:

• Place ingredients into saucepan; cover with water.
• Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
• Garnish with dill.

SPICED BUTTER-GLAZED CARROTS

Steps:

• Melt butter in medium skillet over medium heat. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes. Add carrots; stir to coat. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

SPICED GLAZED CARROTS

Steps:

• In a large nonstick skillet coated with cooking spray, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender., Discard cinnamon stick. Add lemon juice and honey to carrots. Bring to a boil; cook, uncovered, for 2 minutes or until sauce is thickened.

SPICED BUTTER-GLAZED CARROTS

Steps:

• Melt butter in medium skillet over medium heat.
• Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
• Add carrots; stir to coat.
• Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
• Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
• Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

CARROTS WITH SPICED GLAZED RECIPE

Steps:

• --Bring carrots, butter, 1/4 teaspoon salt, peppercorns, bay leaf and 1/2 cup water to a boil in a medium saucepan over medium high heat. --Reduce heat to a simmer, cover and cook, 7-8 minutes stirring occasionally until just tender. --Using a slotted spoon remove the cooked carrots to a bowl, cover and keep warm. --Add orange juice, 1 tablespoon sherry, and ground cloves to the carrot cook pot and cook the liquid down to a glaze - 7-8 minutes. --Next add the carrots and remaining 1 tablespoon sherry back into the cook pot. Stir to coat carrots and season with salt and pepper. --serve

GLAZED SALMON WITH SPICED CARROTS

Steps:

• Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes. Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes. Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

GLAZED SALMON WITH SPICED CARROTS

Steps:

• Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
• Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
• Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.