What goes well on carrots?!
Since you're steaming them, heat up some honey and butter to put on top! Its soo good!
8 medium carrots, cut into julienne strips
1 cup orange juice
1 (16-ounce) can juice-pack pineapple tidbits
4 teaspoons cornstarch
1/2 teaspoon ginger
Cook carrots in orange juice in covered saucepan just until tender-crisp, stirring occasionally.
Drain pineapple, reserving juice. Blend reserved juice with cornstarch and ginger in small bowl. Add with pineapple to hot undrained carrots. Cook over low heat until thickened, stirring occasionally.
This is a good recipe. I found it on the internet and I have made carrots and pineapple and loved the taste.
Brown sugar, or honey and butter. Here are some recipes.
Brown Sugar Glazed Carrots
2 pounds carrots
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup margarine or butter
1 teaspoon grated orange peel
1/2 teaspoon salt
Peel the carrots, & cut into 1/4-inch slices. Heat 1 inch water to boiling in the saucepan over high heat. Add the 1/4 teaspoons salt if desired. Add the carrot slices. Cover & heat to boiling again.
Reduce heat just enough so water bubbles gently. Cook covered 12 to 15 minutes or until carrots are tender when pierced with a fork. While carrots are cooking, heat the brown sugar, margarine, orange peel & 1/2 teaspoon salt in the skillet over medium heat, stirring constantly, until sugar is dissolved & mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove the skillet from the heat.
Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally & gently, until carrots are glazed & hot.
Carrots with Brown Sugar Glaze
Yields: 4 – 6 servings
Carrots are cooked with brown sugar & butter, resulting in a sweet, flavorful brown sugar glaze.
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
pepper, to taste
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium & continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender & the liquid has evaporated.
Honey-Glazed Roasted Carrots
Makes 3 servings.
1 lb. carrots (1/2 to 1 inches in diameter), peeled, halved lengthwise
1-1/2 tablespoons olive oil
salt & pepper
1/2 tablespoons butter
1/2 tablespoons honey
1/3 teaspoon balsamic vinegar
Preheat oven to 400°F & place rack in center.
Line a rimmed baking sheet with foil. Combine carrots, olive oil, salt & pepper in a blow & mix until carrots are coated.
Roast vegetables 8 minutes; stir. Roast vegetables 8 minutes longer & stir again. Continue roasting until vegetables about five minutes, or until they’re tender enough to be easily pierced with a knife. (Can be prepared 2 hours ahead. Tent with foil & let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. (Do not let brown.) Stir in honey & vinegar. Drizzle honey glaze over vegetables & serve.
Honey Glazed Carrots
Yields: 4 servings
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring water to a boil. Add salt & then carrots & cook until tender, 5 to 6 minutes. Drain the carrots & add back to pan with butter, honey & lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt & pepper & garnish with parsley.
Glazed Carrot Coins Recipe
1/2 cup packed brown sugar
3 tablespoons butter
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla. Yield: 6 servings
Mmm. This one is tasty. It's a twist on the old brown sugar/butter glaze, adding dijon mustard (use spicy brown or even regular yellow, if you haven't got dijon). Yum!
Simply butter but also you could glaze with a little honey and pop them in the oven for 10 or so mins after being steamed.
Sour cream, mayo, ranch, ceaser dressing, melted cheesewhiz
Orange juice and brown sugar and a sprinkle of ginger makes them fancy. Or a cream sauce. I like them best with butter.
brown sugar will make candid carrots'
I like to use just butter, salt and a little cayenne. Makes it spicy and saucy.
rabbits...dur dur dur
Olive oil, pepper, and chopped fresh herbs.
salt and vinegar
mrs. dash and butter