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.
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.
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.
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,
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.
.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.
hicken with salt and pepper, honey and mustard.
Wrap in
Peel carrots; slice on the diagonal.
In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
Cover and cook over medium heat until almost tender, 5 to 7 minutes.
Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
Remove from heat.
Stir in almonds and butter.
Using vegetable peeler or food processor, shred carrots into long strands.
In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
Drain and refresh under cold running water and drain again.
In skillet, melt butter over medium heat.
Stir in honey and lemon juice and mix well.
Add carrots.
Stir and toss 2-3 minutes or until carrots are heated through and well coated.
Season with pepper and nutmeg to taste.
edium-high heat.
Add carrots and saute a few minutes
In a large frying pan, combine the carrots, stock, honey and mustard.
Cover and cook over medium heat for 10 minutes or until the carrots are tender.
Peel carrots.
Cut off tops and bottoms and discard.
Cut remainder into 1-inch pieces.
Place in small roasting dish. Lightly coat with honey and sprinkle with powdered ginger.
Place chicken on top.
Lightly coat chicken with honey and then sprinkle with powdered ginger.
Cover with sesame seed.
Finally, add 1/2 cup water and bake, covered, at 350\u00b0 for 1 3/4 hours or until carrots are tender.
Excellent over rice and pasta.
Serves 4.
Steam carrots until tender about 15 minutes.
In a small skillet, heat butter and saute walnuts until lightly browned about 3 - 5 minutes. Add honey, seasonings and lemon juice if using. Stir well then add steamed carrots tossing gently to coat.
Serve hot.
Combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 15 to 20 minutes or until thickened and it coats the back of a spoon.
Peel carrots and slice into 1/4\" diagonal slices. Place in a large saucepan with water to cover. Bring to a boil and cook 12 minutes or until tender. Drain.
Add carrots to honey-cranberry sauce and toss well.
Cook carrots to tender, along with salt and sugar, in enough water to barely cover.
Drain unless you have reduced all the water.
Place butter, dark brown sugar, mustard and honey in heavy saucepan.
Cook over low heat, stirring constantly until thick and syrupy.
Add cooked carrots and toss to coat them with sauce.
Season to taste (use white pepper instead of black).
Serve hot, sprinkled generously with the chopped parsley.