Cover carrots with salted boiling water in a skillet.
Cover and simmer for 5 to 7 minutes.
Drain carrots and return them to the skillet.
Add butter, sugar and vermouth.
Cook uncovered for 5 minutes or until wine has evaporated and carrots are glazed and shiny.
Garnish with parsley.
Serve hot.
Serves 4.
Place about 1 inch water in medium sized saucepan and set heat to high. Once water is boiling, add carrots and cook about 8-10 minutes longer (or until tender). Drain (set aside).
Add honey, brown sugar and lemon juice to the saucepan (can have heat to low to medium-low at this point). Stir until blended (just a minute or two).
Add carrots and stir thoroughly so it's well coated. Serve!
Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
Meanwhile, drain and rinse the carrots.
Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
Bring glaze to a boil over medium-high heat and cook 1 minute.
Add carrots to glaze and toss to coat.
Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
Enjoy!
Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.
Steam carrots for 10 to 15 minutes over boiling water.
In a mixing bowl, combine drained carrots with butter, marmalade and pecans. Serve while hot. Yield: 4 servings.
Peel carrots; wash.
Remove ends.
Steam the carrots until crisp-tender. Drain. Add remaining ingredients and mix well. Serve hot.
Serves 6.
Cook carrots until crisp tender; drain, cool and cut into strips or coins.
Melt butter; add sugar and mint leaves.
Cook carrots in this mixture until tender and glazed.
Cook peas lightly; drain and season with butter, salt and pepper.
Turn peas into hot serving dish and surround with glazed carrots.
Butter can turn boiled carrots into delicious glazed carrots.
inutes each side).
Cut carrots into thin slices and toss
o 400 degrees F. Place carrots, oil, salt, and pepper on
1. Slice carrots.
2. Cook carrots in small amount of boiling, salted water for 15 minutes or until tender.
3. Melt butter; add sugar, honey, orange rind and drained carrots.
4. Cook over low heat, turning carrots until well glazed.
5. Remove from pan and sprinkle carrots with parsley (or roll carrots in parsley).
o package instructions. Cook the carrots in boiling salted water for
or around 2 minutes. Add carrots and cook for additional 2
Boil carrots for about 15 minutes or until tender.
Drain and set aside.
Cook bacon until crisp drain on paper towels, reserving 1 tablespoon of drippings in the pan, crumble and set aside.
Saute onions in the pan with the drippings until clear.
Stir in brown sugar, pepper, and carrots cook stirring often until heated through and glazed about five minutes.
Place in serving dish and sprinkle with bacon.
Prep and cooking times are estimated.
In large nonstick skillet over medium-high heat melt butter. Add shallots and ginger; cook until just tender, 2 minutes.
Stir in carrots; cook 3 minutes. Stir in honey, orange juice, salt and chile pepper. Increase heat to high; bring to boil.
Reduce heat to medium-low; cover. Simmer, stirring once, 15 minutes.
Uncover. Increase heat to medium; cook until carrots are glazed and tender, 5 minutes. Transfer to serving dish. Sprinkle with parsley.
Place the carrots, water, wine, butter and ground ginger in a 10-inch skillet.
Bring to a boil and cook over medium heat for 12 to 15 minutes, stirring occasionally, until liquid has evaporated.
Reduce heat to medium-low, add lemon juice and brown sugar.
Cook an additional 5 minutes, stirring occasionally until carrots are glazed.
Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
Place into saucepan; add broth.
bring to boil.
Reduce heat;cover and cook for 13 to 15 minutes or until tender.
Do Not Drain.
Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
Serve.
Cook carrots in water and salt until tender.
Meanwhile, combine brown sugar, corn syrup, margarine, orange peel and cornstarch.
Cook until clear, thickened and bubbly.
Drain carrots.
Pour glaze over carrots and toss to coat.
In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
Bring to a boil.
Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
Return the carrots to the saucepan.
Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
Transfer glazed carrots to a warmed bowl and serve.