ORANGE JUICE GLAZED CARROTS RECIPES

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BALSAMIC GLAZED CARROTS RECIPE | ALLRECIPES



Balsamic Glazed Carrots Recipe | Allrecipes image

Carrots are sauteed in olive oil, and then briefly tossed with balsamic vinegar and brown sugar in this deceptively simple side dish.

Provided by HARRY WETZEL

Categories     Glazed Carrots

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 4

3 cups baby carrots
1 tablespoon olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon brown sugar

Steps:

  • Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Nutrition Facts : Calories 81.6 calories, CarbohydrateContent 12.5 g, FatContent 3.5 g, FiberContent 2.9 g, ProteinContent 0.7 g, SaturatedFatContent 0.5 g, SodiumContent 80.8 mg, SugarContent 8.9 g

GLAZED BABY CARROTS RECIPE | ANNE BURRELL | FOOD NETWORK



Glazed Baby Carrots Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     side-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound baby carrots, tops removed but with a little green left attached (it's cute)
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs thyme, picked
Pinch cayenne pepper

Steps:

  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
  • So good for my eyes!

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