how do you cook glaze carrots?

Answer 1

Glazed Carrots


INGREDIENTS:
4 medium carrots
2 tablespoons butter
2 tablespoons sugar
mint or thyme, optional
PREPARATION:
Wash and scrape carrots. Cook in boiling salted water until tender. Drain. Cut in slices. Melt butter. Add sugar. Add carrots. Cook until slightly browned and glazed. Add a teaspoon of chopped fresh mint leaves or thyme to the butter and sugar mixture, if desired.

Answer 2

Ohhhhh, these are my favorite. I make Honey Glazed Carrots.

ORANGE HONEY GLAZED BABY CARROTS

2-3 cups small baby carrots (pre-peeled)
1/2 cup butter
1 tablespoon brown sugar
1 tablespoon honey
1/4 cup orange juice


In a medium skillet, melt butter. Add brown sugar, honey, and orange juice; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.
Remove from skillet and sprinkle with fresh parsley. Serve.

Answer 3

Orange Glazed Carrots

3 cups thinly sliced carrots
3 tbs butter
2 cups water
3 tbs orange marmalade
1/4 tsp salt
2 tbs chopped pecans


Mix carrots water and salt in crock-pot. Cover and cook
on high for 2-3 hours, or until carrots are done. Drain
well; stir in remaining ingredients. Cover and cook on
high for another 30 minutes.

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Peach Glazed Carrots

Ingredients:


3 pounds peeled sliced, cooked carrots
1 cup peach jelly or jam (you could also use Apricot)
2 tablespoons butter


Arrange carrots in large skillet or saucepan. Combine peach jam or
jelly, and butter; spoon over carrots.


Heat 15 minutes or until hot.


You could also cook carrots with water and jam, remove carrots when
cooked and reduce the water by half to create the sauce.

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Glazed Carrots With Herb Butter
Ingredients:
2 pounds small or baby carrots, scraped
3 tbsp. butter
2 tbsp. chopped herbs: lemon balm, thyme, oregano or mint
salt
black pepper
Place the carrots in a heavy saucepan and just cover with water. Add
the butter and cover. Bring to the boil, reduce the heat, and cook 15
minutes or until crisp tender. Remove the cover and boil down until
the liquid has reduced and the carrots are coated with butter. Watch
them carefully to prevent burning. Add the chopped herbs and season
with salt and pepper. If they do seem dry, add a little more butter.

Answer 4

Use the water in which you've cooked the carrots. Take about a million/4 to at least a million/2 cup and combine it with brown sugar and a 'dab of butter' (actual butter is brilliant for this) and 'prepare dinner it down' till it begins to thicken ... placed the carrots into the glaze and 'toss' precise formerly serving ... YUM.

Answer 5

Mmmm - one of my favorite veggies....Take 4 or 5 carrots, peel & slice. Place in med saucepan with enough water to barely cover. Add 1/2 stick butter & 2 tablespoons dark brown sugar. Drizzle with a little maple syrup & cook over medium til carrots are fork tender. Do not drain juice from carrots - it tastes wonderful & goes great over mashed potatos.......

Answer 6

Peel and slice carrots. Boil until tender and drain. In saucepan, add 2 tbsp. butter and 1 tbsp. white sugar and add carrots to the pan. Cook 3-5 minutes or until sugar is dissolved and the butter is beginning to brown.

Answer 7

mm glazed carrots. i would use baby carrots and steam them until they are almost cooked. then comes the good stuff..butter and brownsugar. lm not sure of the exact portions cuz well i just cook off the top of my head.

Answer 8

What is glaze carrots anyway??

Answer 9

the recipes above look pretty good, but my cousin (who was an awesome cook) would cook them in orange juice and they would come out tasting sweet like candy!