Preheat oven to 350.
Lightly oil a 1-quart baking dish or spray with non-stick cooking spray.
In a large bowl, combine carrots, apples, cinnamon, honey, and orange juice. Mix well. Spoon into prepared baking dish. Press mixture down gently with the back of a spoon.
For topping: In a small bowl or custard cup, combine wheat germ and cinnamon. Sprinkle evenly over carrots. Dot with margarine.
Bake, uncovered, 40 minutes.
Serve hot.
lace over high heat. Add carrots, mustard, honey and stock. Bring to
Peel carrots and cut evenly into coins.
Combine carrots, butter, honey and 1/2 cup water in a large skillet over medium heat.
Bring to a simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes.
Season to taste with salt and pepper. Sprinkle mint on carrots and toss well before serving.
Melt butter and saute onion for 3 minutes.
Add shredded carrots.
Put in baking dish.
Mix salt, honey and lemon juice and pour over carrot mixture.
Cover.
Bake in a 350\u00b0 oven until tender.
peel and THINLY slice the carrots and put them into the
ven to 375\u00b0F. Toss carrots, almonds, honey, and 2 tablespoons oil
Cook the carrots with the orange juice in a saucepan for 6-8 minutes until softened. Set aside to cool.
Reserve 1 tbsp of the walnuts for garnish. Place the remaining walnuts in a food processor. Add the carrots and honey and process until smooth.
Transfer the mixture to a serving dish and sprinkle with the reserved walnuts. Serve spread over bread. Drizzle with additional honey, if desired.
Preheat oven to 400\u00b0F. Line a large baking sheet with parchment paper.
Blanch carrots in a large saucepan of boiling water for 2 mins and rinse under cold water. Gather carrots into 4 bundles and wrap each with a strip of bacon. Transfer bundles to prepared baking sheet and spray with oil. Bake for 15-20 mins or until browned.
For the glaze, combine butter and honey. Drizzle over hot carrot bundles and serve immediately.
Peel carrots and cut in 1/2-inch slices.
Boil, covered in salted water, for 12 to 15 minutes, or until tender.
Peel, core and slice apples.
Drain carrots and add them to the apples.
Stir in apples and honey.
Turn into a shallow baking dish and dot with butter.
Cover and bake at 350\u00b0 for 45 minutes.
Uncover, stir and cook 10 minutes longer.
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Saute until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD:
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
Put partially cooked carrots in a casserole.
Add orange juice and honey.
Bake at 350\u00b0 for 20 to 30 minutes.
Serves 4.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
Toss carrots in a bowl with the oil to coat. Transfer to a prepared baking sheet in a single layer. Roast in preheated oven for 15 minutes. Pour Swanson(R) Chicken Broth evenly over carrots; continue to cook until tender, about 10 minutes.
Mix yogurt, honey, almond milk, and sriracha sauce together in a bowl to make a thin drizzling sauce.
Transfer roasted carrots to a serving dish; drizzle with the honey-sriracha sauce.
Combine brown sugar, margarine and honey in saucepan and stir until melted. Place carrots in ovenproof casserole with cover. Pour honey mixture over carrots and toss. Bake at 400\u00b0 for 1 hour for baby carrots; bake at 400\u00b0 for 30 minutes for regular carrots. Stir occasionally to coat carrots with honey mixture.
Scrub the carrots and trim their green tops,
Wash and peel carrots; cut lengthways.
Have 2 pieces of foil going in both ways.
Place carrots and remaining ingredients on first foil sheet; wrap loosely on top of other foil.
Also wrap (no seams).
Put in oven with whatever is baking for 1 hour or more.
Cannot overcook.
Cook carrots in 1 1/2 cups of water until tender.
Drain 2/3 of liquid from
carrots.
When done; set aside.
In saucepan, peel orange after scraping 1 tablespoon of peeling into saucepan and cut up over saucepan to save any juice.
Add finely cut up onions. Heat until almost boiling.
Combine carrots and honey.
If orange is not real sweet, add a little more honey.
Excellent change for ho-hum carrots.
Arrange carrots and onions in alternate layers in a buttered baking dish.
Sprinkle each layer with salt and pepper.
Top with butter; pour white sauce over all.
.Preheat oven to 190\u00b0C.
Place the carrost in a baking dish. Add the olive oil and toss to coat.
Sprinkle over the thyme leaves and bake for 35 minutes. Turn the carrots occasionally whilst baking. Based on Tisme's review -- be sure to check carrots from 25 minutes cooking time.
Remove the carrots from the oven, Add the honey and the butter. Toss the carrots to coat.
Return carrots to the oven and bake a further 3 - 5 minutes, or until the carrots are cooked.
Preheat oven to 350\u00b0F. Lightly grease a baking dish.
Combine raisins, cranberries, walnuts, sugar and cinnamon. Fill apples with 1/2 of the raisin mixture and transfer to prepared dish. Sprinkle remaining mixture over top and dot with butter. Pour juice over top. Bake for 40 mins, until soft.
Meanwhile, combine yogurt and honey in a small bowl. Drizzle cooking juices over apples and serve with honey yogurt.
hicken with salt and pepper, honey and mustard.
Wrap in