Time 35m Yield 4 servings Number Of Ingredients 5 Steps:
Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper. Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
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.
Time 15m Number Of Ingredients 4 Steps:
Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes. While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch. Pour glaze over cooked carrots and toss to coat. Serve immediately.
Time 22m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Heat 1 T butter with water in a large skillet over medium heat. Add carrots, cover and cook until softened- about 10 minutes. Remove cover and cook, stirring often 5-10 minutes or until golden. Add rest of butter and honey and transfer to serving dish.
Time 35m Number Of Ingredients 5 Steps:
Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain. In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky. Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.
Time 10m Yield 1 serving. Number Of Ingredients 6 Steps:
Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture.
Time 20m Yield 4 Number Of Ingredients 5 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.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Pre-heat the oven to 475 degrees. Spray a cookie sheet with cooking spray. Toss the carrots, oil and salt together, put them on the cookie sheet in a single layer, and place in the oven. Meanwhile, in a small pan, heat the marmalade, ginger and water. After 12 minutes, shake the cookie sheet and drizzle the marmalade mixture over the carrots. Continue roasting for another 8 minutes or until desired degree of doneness is reached.
Yield Makes 10 servings Number Of Ingredients 11 Steps:
Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside. Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve. Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots. Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through. Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.
