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.
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.
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.
Place carrots in boiling water and add sugar.
Cook until tender.
Drain well.
In large skillet, combine the butter, brown sugar and lemon juice.
Cook over medium heat until butter melts and ingredients are blended.
When the mixture begins to bubble, add the carrots and stir to coat.
Cook until completely glazed.
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.
In a covered medium saucepan cook the carrots in lightly salted boiling water for 5 minutes. Drain, set carrots aside.
In the same saucepan, melt the butter over medium heat.
Add the carrots and orange marmalade.
Cook and stir for 2 to 3 minutes or until carrots are tender and glazed.
Cook carrots according to package directions, drain well.
In the meantime, melt butter in a large saute pan over low heat.
Add sugar and stir until dissolved.
Add carrots and Ranch mix, stir until carrots are coated.
Increase heat to medium, and stir until carrots are hot and glazed, about 5 minutes.
Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
Season with salt and pepper to taste, sprinkle with parsley or chives and serve.
Rinse carrots & combine everything but thyme in a stainless steel or nonstick frying pan.
Bring to a boil, cover & reduce heat to medium.
Cook about 10 minutes, water should be evaporated & carrots tender.
Stir carrots seveeral times for about 5 - 10 minutes (5 for glazed, 10 for lightly browned) I left the lid on between stirring.
Remove from heat, stir in thyme & serve.
Cook carrots, boiling 5 minutes until tender.
Drain.
Melt butter.
Add brown sugar, juice and ginger.
Pour over carrots and toss.
Add garnish.
Place carrots in a saucepan of salted boiling water.
Cook 6 to 10 minutes, until tender.
In a skillet, melt butter over medium heat.
Add garlic and saute for 2 minutes.
Remove garlic.
Add syrup.
Whisk to blend.
Drain and add carrots.
Add salt and pepper.
Over high heat, saute for 15 minutes or until carrots brown.
Dust with parsley.
Makes 8 servings.
Place the carrots in a saucepan, and cover
Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
Drain carrots and keep warm.
Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
Stir in brown sugar and butter until smooth.
Pour vinegar mixture over warm carrots, toss to coat.
Stir in thyme, tarragon and salt and pepper.
Serve immediately.
Rinse carrots under tub to defreeze.
Put in pot with small amount of water to steam and soften.
Rinse.
Melt butter in pot - keep flame low - and add sugar.
Stir to melt sugar and integrate into glaze.
Place carrots in pot with glaze and gently mix.
Place carrots is serving try.
Enjoy!
Nutritional Values - 28% Fat!:
384 Calories, 64 grams Carbohydrates, 12 grams Protein, 12 grams Fat (7 sat. 0 trans), 30 mg Cholesterol, 435 Sodium, 10 grams Fibers, 10 grams Sugars.
Boil or steam carrots until done.
Melt butter on low heat. Stir in sugar, cornstarch and seasonings.
Cook and stir until thick.
Pour over drained carrots.
Cook carrots in a small amount of boiling water 5 minutes or until crisp-tender; drain.
Melt butter in a small saucepan.
Add brown sugar, pineapple juice and ginger.
Pour mixture over carrots and toss gently.
Yields 4 servings.
Place carrots in a saucepan with enough water to cover; bring to a boil.
Cover and cook until crisp-tender, about 10 minutes. Drain; remove and keep warm.
In the same pan, heat butter and sugar until bubbly.
Return carrots to pan.
Toss to coat; heat through.
Makes 4 servings.
Bring a pan of water to boil and add the carrots. Cook for 8-10 minutes, (until crisp-tender). Drain and put aside.
In a pan over medium-high heat, combine the butter, brown sugar and cranberry sauce, stirring until smooth. Simmer 2 minutes, then add the carrots and glaze for 5 minutes. Season with salt and pepper, if desired.
Steam or boil carrots until crisp tender; drain.
In a saucepan, melt butter. Add water, honey, marmalade, salt, and cloves. Bring to a boil for 1 minute to reduce to a glaze consistancy.
Add cooked, drained carrots; sprinkle with the chopped cilantro and toss to coat well.
Serve.