Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
Let stand 2 minutes and then stir in parsley and almonds.
In a 1 1/2-quart microwave-safe dish, microwave carrots with water, covered, until tender, 7 to 8 minutes, stirring once. Drain.
Immediately stir in remaining ingredients.
Yields 4 servings.
The easiest way to cook carrots is to scrape them first, then toss into a 1 gallon size plastic food bag. Place bag on plate. Microwave on High for about 6 minutes. Cool slightly.
Remove from bag, slice or serve whole.
Steam or microwave carrots until tender.
In a small pan, heat butter, honey, Cointreau, orange zest and parsley.
Heat until blended.
Add salt and pepper to taste.
Arrange carrots on serving dish.
Pour warm sauce over carrots.
Serve at once.
Thinly slice carrots and mix with white wine or champagne. Add butter, dill, pepper and (if desired) salt.
Cover tightly and microwave until crisp-tender.
Season with additional pepper and garnish with parsley.
Blanch, steam, or microwave carrots until tender-crisp. Drain well.
Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce.
Add carrots and toss to coat. Cook 1 minute longer.
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.
In a 3-cup casserole dish that's microwave-safe, whisk together the sugar, cornstarch and cinnamon; whisk in orange juice.
Add carrots and stir.
Dot with butter.
Cover dish with vented plastic wrap and microwave on High for 3 minutes.
Partially remove plastic and stir carrots.
Put plastic wrap back in place and microwave on High until carrots are crisp-tender, 2 to 4 minutes longer (depending on the power of your microwave).
This recipe can be cut in half to serve one, but cooking time will be shorter.
Note: My Microwave sets to 900W at P100 (
Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.
arge mixing bowl, and the carrots in a 9 inch by
eas in a medium microwave-safe bowl. Microwave on HIGH (100%) for
Mix carrots, celery, onions and parsley together.<
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.
ork and vegetables in a microwave-safe bowl then cover/wrap
he wet mixture. Stir in carrots and pecans, reserving some pecans
Rinse the carrots and place in a small microwave dish.
Microwave for 5 to 6 minutes or until crisp tender/ stirring once.
Stir in the butter, nutmeg, garlic salt and red pepper; toss to coat and serve.
br>Cook broccoli, carrots and beans in microwave until crisp tender.
n small microwaveable bowl and microwave on high 15 seconds to
In a sauce pan melt 1/4 cup butter (don't brown).
Add chopped onion-- cook until transparent.
Rinse carrots in colendar-- shake of some of the water-- leaving some on.
Add carrots to onions and butter.
Add salt and pepper and sugar.
Stir.
Cover and turn fire down.
Keep watching it and stir often for 1/2 an hour to 45 minutes Recommend making day before and heating up day of dinner in microwave.