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.
Butter can turn boiled carrots into delicious glazed carrots.
inutes each side).
Cut carrots into thin slices and toss
iking.
Meanwhile boil the carrots for 5 mins. Drain. Heat
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.
o 400 degrees F. Place carrots, oil, salt, and pepper on
o package instructions. Cook the carrots in boiling salted water for
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.
br>Lightly spray your prepared carrots with veggie oil (I use
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.
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.
Combine carrots, butter, brown sugar and applesauce; heat and serve.
Season cold cooked carrots as suggested in the recipe; place in baking dish.
Cover; bake in oven at 350\u00b0 for 15 minutes. Yields 6 servings.
Bring carrots and onions to a boil.
Cook until tender; drain. While carrots boil, melt cheese and margarine in double boiler. Combine carrots, onions and cheese mixture in casserole dish. Sprinkle brown sugar and crumbled crackers on top before baking. Bake at 350\u00b0 for 30 minutes.
For large functions (church dinners!) double this recipe.
o a rapid boil. Add carrots and boil 5-7 minutes
rain on paper towels.
ROASTED SHRIMP SAUCE:.
Heat the