GLAZED BABY CARROTS IN OVEN RECIPES

HONEY GLAZED CARROTS RECIPE | ALLRECIPES

Honey Glazed Carrots Recipe | Allrecipes image

This recipe is sweet but full of flavor and spice...Goes great with pot roast or oven baked chicken...Yum Yum

Provided by JBSRONNIE

Categories Glazed Carrots

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 pound baby carrots
½ onion, chopped
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
salt and pepper to taste
3 tablespoons honey
3 tablespoons butter, softened

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.
Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

Nutrition Facts : Calories 192 calories, CarbohydrateContent 20.2 g, CholesterolContent 18.3 mg, FatContent 12.5 g, FiberContent 3 g, ProteinContent 1 g, SaturatedFatContent 5.3 g, SodiumContent 241.7 mg, SugarContent 15.6 g

INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...

Instant Dutch Oven – Family Chicken Dinner – Instant Pot ... image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 chicken

Number Of Ingredients 13

Ingredients

3-4 lbs whole chicken
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs small red potatoes (cut in half)
1 lbs carrots (peeled and cut 1” pieces)
4 shallots (peeled and cut in half)
3 garlic cloves (minced)
3 sprigs of fresh thyme
1 cup chicken broth
1 bay leaf
2 tbsp unsalted butter
half of a lemon (freshly squeezed)
1 tbsp fresh parsley (minced)

Steps:

Pat chicken dry with paper towel and season with salt and pepper.
Select SEAR/SAUTE and set the time to 30 minutes. Press START.
When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
Press CANCEL.
Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
Transfer chicken to a cutting board and let rest for 15 minutes.
Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
Press CANCEL.
Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.

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