In a non-stick skillet melt butter. Add carrots and stir to coat with butter. Add broth through pepper. Bring to a boil, cover and cook for 6 minutes.
Uncover and cook, stirring often until the carrots are tender and the liquid has reduced to a glaze (about 12 to 15 minutes).
Stir in pecans and serve.
To reheat if prepared in advance, add 1/4 cup water and heat gentley until water evaporates.
Bring water to a boil and add carrots. reduce heat and simmer covered for about 8 minutes until tender-crisp. Drain well and dry carrots. Return carrots to pan.
Add remaining ingredients and bring to a boil. Stirring constantly, cook for 2-3 minutes or until carrots are glazed. Serve immediately.
Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
Peel carrots; cut into sticks.
Pour the orange juice into a 4 cup microwave safe dish.
Heat 1 minute at high .
Add the carrots and the orange rind.
Stir to coat the carrots with the orange juice.
Cover and microwave 8 to 9 minutes at high.
Stir again, then add the remianing ingredients.
Microwave, uncovered 2 minutes at high.
Stir then check for doneness.
If necessary, cook another 1 minute at High.
Saute the carrots in butter with optional rosemary,
1/2 cups water, carrots, 4 tablespoons butter, sugar, and
igh, add beer, dijon and maple syrup.
Bring to a
Cook carrots in boiling water, covered, 20 minutes or just until tender.
Drain.
Prepare glaze.
Melt butter in large heavy skillet.
Add sugar and syrup.
Simmer, uncovered, 8 to 10 minutes or until thick and syrupy.
When carrots are done dump into skillet; toss until glossy.
Keep warm.
Serves 10.
Boil lightly salted water.
Peel and slice the carrots into 1-inch pieces then blanch for 3 minutes.
If not using immediately, put into ice water to stop cooking.
When ready to use, drain well and add to a saute pan into which all other ingredients have been added.
Cook until heated through and the syrup has formed a glaze.
except oil). Let them sit for about 30 minutes to absorb
Peel carrots; wash.
Remove ends.
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.
nch square pan.
Bake for 20-25 minutes or until
Butter can turn boiled carrots into delicious glazed carrots.
julienne peeler, julienne the carrots. I hold the large part
Preheat oven to 400\u00b0F.
Combine parsnips, beets, squash, oil and caraway seeds. Season. Roast for 30 mins.
Meanwhile, bring maple syrup to a boil. Simmer for 8-10 mins, until thickened slightly.
Add carrots and squash to vegetables in pan. Toss with 1/2 of the maple glaze. Bake for another 15-20 mins, until vegetables are tender. Serve drizzled with remaining maple glaze.
In a small saucepan over medium heat, combine the mustard, salt, pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.
Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place.
Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, for about 5 minutes. Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.
Bring water and salt to boiling in a medium size heavy saucepan.
Add carrots; return to boiling.
Cover; simmer 15 minutes or until carrots are just tender.
Drain thoroughly.
Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat 2 to 3 minutes or until bubbly and caramel-like in consistency.
Add carrots; toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.
Slice carrots and cook until tender.
Melt butter; add maple syrup and ginger.
Simmer carrots in maple syrup mixture until glazed and hot.
Put the carrots into a medium pan with half the butter or margarine (25 gr), and half the honey or maple syrup(1 tbsp), and a pinch of salt, then add the water.
Bring to the boil, uncovered, and cook rapidly until the water has all but evaporated, and the carrots are tender, about 8 minutes.
Add the remaining butter or margarine, and the rest of the honey or maple syrup, and cook until a thick syrup forms to coat the carrots, 3 - 4 minutes longer.
Serve sprinkled with the sesame seeds.