Best Spiced Glazed Carrots Recipes

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GLAZED SALMON WITH SPICED CARROTS



Glazed Salmon with Spiced Carrots image

Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

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



Glazed Spiced Carrots image

Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 6h10m

Yield 6 servings.

Number Of Ingredients 11

2 pounds small carrots
1/2 cup peach preserves
1/2 cup butter, melted
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons water
Toasted chopped pecans, optional

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.

Nutrition Facts : Calories 290 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 1g protein.

SPICED GLAZED CARROTS WITH SHERRY & CITRUS



Spiced Glazed Carrots with Sherry & Citrus image

While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.

Provided by Susan Spungen

Categories     Citrus     Side     Thanksgiving     Low Fat     Vegetarian     Dinner     Carrot     Sherry     Fall     Clove     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

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



Spiced Glazed Carrots With Dill image

This recipe, taken from North African Cooking, by Walden, is a twist on traditional Tunisian Mzoura.

Provided by Linky

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb carrot, cut into thin sticks
1/4 cup butter
1 tablespoon sugar
1/2 inch piece ginger, shredded
1 orange, grated rind
salt and pepper
2 -4 sprigs dill, chopped for garnish

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.

Nutrition Facts : Calories 175.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 179.7, Carbohydrate 17.9, Fiber 4, Sugar 11.6, Protein 1.5

SPICED BUTTER-GLAZED CARROTS



Spiced Butter-Glazed Carrots image

Provided by Dorie Greenspan

Categories     Ginger     Herb     Onion     Side     Quick & Easy     Carrot     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
3/4 cup finely chopped onion
1 (1/2-inch) piece fresh ginger root, peeled, cut into thin slices, then each slice cut into strips
4 whole green cardamom pods, smashed
1 garlic clove, thinly sliced
1 1/2 pounds medium-size carrots (about 14), peeled, cut on deep diagonal into 1/3-inch-thick ovals
1 cup (or more) low-salt chicken broth
Ground white pepper

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



Spiced Glazed Carrots image

Packed with beta-carotene, these carrots flavored with honey, apple juice and cinnamon are hard to turn down. They boast a little kick that brings big flavor to your table! Nancy Zimmerman - Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh carrots, cut into 1/2-in. slices
3/4 cup unsweetened apple juice
1 cinnamon stick (3 inches)
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
Dash cayenne pepper
2 teaspoons lemon juice
2 teaspoons honey

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.

Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SPICED BUTTER-GLAZED CARROTS



Spiced Butter-Glazed Carrots image

I made this to go along side a Morroccan Chicken dish. It would be wonderful with ham or lamb as well if you enjoy a bit of spice.

Provided by Annacia

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3/4 cup finely chopped onion
1/2 inch piece fresh gingerroot, peeled, cut into thin slices, then each slice cut into strips
4 whole green cardamom pods, smashed
1 garlic clove, thinly sliced
1 1/2 lbs medium carrots, peeled, cut on deep diagonal into 1/3-inch-thick ovals (about 14)
1 cup low sodium chicken broth (may need more)
white pepper

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.

Nutrition Facts : Calories 95.6, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 125, Carbohydrate 13.4, Fiber 3.5, Sugar 6.3, Protein 2.1

CARROTS WITH SPICED GLAZED RECIPE



Carrots with Spiced Glazed Recipe image

Provided by Claude

Number Of Ingredients 11

1 bunch of thin carrots (1 lb) cut into 1 inch pieces
or 1 lb of the small already prepaired carrots.
1 tablespoon butter
salt
6 whole black peppercorns
1 bay leaf
1 tablespoon of orange juice
2 tablespoon Sherry or sweet vermouth divided
1/8 teaspoon of ground cloves
1 teaspoon of fresh tarragon leaves (dry tarragon works too).
1/8 to 1/4 teaspoon orange zest

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



GLAZED SALMON WITH SPICED CARROTS image

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6 -ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

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



Glazed Salmon With Spiced Carrots image

How to make Glazed Salmon With Spiced Carrots

Provided by @MakeItYours

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

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.

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