Time 30m Yield 6 Number Of Ingredients 5 Steps:
Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain. In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Peel and slice carrots. Boil approx 10 minutes until cooked (or cook to your preference). Strain and set aside. Keep the carrots warm. Meanwhile – add the sesame seeds to a hot non-stick frypan. There is no need to add any oil. Toss sesame seeds until toasted. Remove from the heat and set aside. Melt the butter in the hot frypan. Add ginger and cook for one minute. Remove from heat. Add the honey, sesame seeds and a pinch of salt and pepper. Stir to soften. Pour the glaze over the cooked carrots.
Time 25m Yield 6 servings. Number Of Ingredients 8 Steps:
Place carrots in a large saucepan; add water to cover. Bring to a boil. Cook, covered, 6-8 minutes or until crisp-tender. Drain and return to pan., Add raisins, honey, butter, lemon juice, ginger and salt; cook and stir 4-5 minutes longer or until carrots are tender. Just before serving, sprinkle with almonds.
Time 45m Yield 4 to 5 minutes Number Of Ingredients 8 Steps:
Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
Number Of Ingredients 5 Steps:
Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area. Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.) Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
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.
Time 40m Yield 2 to 4 servings Number Of Ingredients 6 Steps:
Heat the oven to 350 degrees. Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they’re tender but not soft, about 15 minutes. Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven. Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.
More about “honey ginger glazed carrots recipes”
Yield Serves 8 Number Of Ingredients 4 Steps:
In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes. While carrots are cooking, cook honey, butter, and gingerroot over moderate heat, stirring, until butter is melted. Drain carrots well and in a bowl toss with honey glaze and salt and pepper to taste.
