CARROTS AND CREAM RECIPES

ORANGE GLAZED CARROTS RECIPE | ALLRECIPES

Orange Glazed Carrots Recipe | Allrecipes image

A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.

Provided by HEIDI S.

Categories Glazed Carrots

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound baby carrots
¼ cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt

Steps:

Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Nutrition Facts : Calories 135.8 calories, CarbohydrateContent 20.8 g, CholesterolContent 15.3 mg, FatContent 5.9 g, FiberContent 3.3 g, ProteinContent 0.9 g, SaturatedFatContent 3.7 g, SodiumContent 131.3 mg, SugarContent 16.5 g

ROASTED CARROTS RECIPE - NYT COOKING

Roasted Carrots Recipe - NYT Cooking image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves six

Number Of Ingredients 7

Ingredients

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 124, UnsaturatedFatContent 6 grams, CarbohydrateContent 15 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 373 milligrams, SugarContent 7 grams

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