Scrape washed baby carrots.
Put in heavy baking dish with 1/4 inch water in bottom.
Mix oleo and garlic.
Add to baking dish. Cover and bake for 1 hour at 350\u00b0.
Melt butter in saucepan.
Add carrots, salt, sugar and just enough water to barely cover the carrots.
Cover and cook carrots on medium heat until tender.
(time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
Watch carefully and stir so carrots do not scorch.
Sprinkle with cinnamon and mix.
Serve immediately.
Scrape and trim baby carrots, leaving 1/2-inch of green tops, if desired.
Arrange carrots in a vegetable steamer over boiling water.
Cover and steam 10 minutes or until crisp-tender. Transfer
carrots
to serving bowl.
Combine lemon juice and remaining ingredients;
stir well.\tPour over carrots and toss gently.
Yield:
4\tservings.
(42\tcalories and 28% fat per serving.)
Place carrots in saucepan with water and bring to boil for about 10 minutes (stirring occasionally) or until carrots are crisp-tender. May need more or less time depending on size and girth of your baby carrots.
Drain carrots. Return to saucepan with remaining ingredients and cook over med-high heat for about 5 more minutes.
Use either a bag of whole baby carrots from the produce section or 2 15 ounce cans of sliced carrots.
Add carrots to a medium sized sauce pan over medium heat.
Quickly add the butter and brown sugar and toss the carrots in the melting butter.
Just when they begin to bubble, reduce to low heat and simmer 15 minutes.
Remember, sugar can scorch quickly, so stir occasionally and keep the heat low.
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.
Cook baby carrots, lemon juice, and 1/4 teaspoon salt in boiling water for 8-10 minutes. Drain. Plunge in cold water and drain again.
Heat butter and honey in a large saucepan over medium heat, stirring until butter melts. Stir in remaining 1/4 teaspoon salt, carrots, tarragon, and pepper. Cook until thoroughly heated, about 3 minutes. Serve.
ut portion for another recipe. Scrub the carrots and radishes, but do
Place onion, celery, baby carrots, mushrooms, and garlic in a
Slice the carrots in rounds (or use whole baby carrots).
Cook in salted water (start with cold water) for 10 to 15 minutes.
Drain the carrots.
Cook the peas separately.
Place the carrots in a saucepan with 2 tablespoons of the butter.
Add the cream; heat and season with salt and pepper to taste.
Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
Place the carrots in a serving dish, and surround with the peas.
Enjoy!
In a skillet over medium heat, combine carrots, ginger, lemon zest, sugar, butter and chicken stock. Simmer, covered, for 10 mins, or until carrots are tender. Remove carrots from pan and set aside.
Reduce pan juices to 2 tbsp. Remove ginger and lemon. Season.
Arrange carrots in a serving bowl and drizzle with reduced pan juices. Garnish with sliced scallion.
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
or 2 minutes shallots and baby carrots, stirring often. Add chicken breast
Melt butter in a large nonstick skillet over medium-high heat. Add carrots to the skillet and simmer about 2-3 minutes.
Add apple juice, honey, and dill. Bring to a boil. Reduce the heat and simmer about 15 minutes or until carrots are tender and liquid is reduced to a glaze, stirring occasionally. Season to taste with salt and pepper.
Cook carrots in water until tender.
Drain carrots, reserving 1/4 cup liquid.
Combine reserved liquid with next 5 ingredients.
Preheat oven to 375 degrees.
Place carrots in lightly greased 8 inch square baking dish.
Pour sauce over top.
Sprinkle with cracker crumbs; dot with butter.
Sprinkle with paprika.
Bake 14 to 20 minutes or until heated through.
emove from oven and add baby carrots. Pour remaining glaze over ham
ver medium-high heat. Dip carrots in batter, letting excess drain
ake for 45 mins. Add carrots and bake for another 40
Preheat oven to 425\u00b0F.
Place carrots in a medium baking dish. Add oil, garlic and honey and toss to combine. Roast for 15 mins.
Add thyme leaves and roast for another 3 mins, or until tender.
Whisk together the honey, mustard, lemon and olive oil.
When carrots are cooked toss with the dressing& serve.