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Glazed Carrot Recipes

Category Vegetables
Glazed Carrots in White Dish
Carrots are so nutritious and work well in a variety of sweetened side dishes. This page contains glazed carrot recipes.

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By 2 found this helpful
February 7, 2011

If you haven't tried parsnips, they are delicious. They look like blond carrots. They are sweet, a little earthy and floral, and pair beautifully with carrots.

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By 2 found this helpful
December 11, 2010

A quick, easy, and delicious way to serve carrots. If you are watching your weight or are diabetic, you can substitute low sugar or sugar free marmalade.

Ingredients:

Directions:

Place carrots in saucepan with a little water and cook until tender. Drain. Add 1/2 to 1 jar of orange marmalade (according to your taste preference). Heat and serve.

Source: an old friend

By emmamamie

Comment Was this helpful? 2

May 29, 2012
These carrots have a sweet, yet tart flavor. They have a bite of their own!

Ingredients:

  • 1 lb. fresh carrots peeled and cut into 1/2 inch slices
  • 3/4 cup unsweetened apple juice
  • 1 cinnamon stick three inches long
  • 3/4 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground coriander
  • dash cayenne pepper (optional)
  • 2 tsp. lemon juice
  • 2 tsp. honey

Directions:

In large nonstick skillet coated with cooking spray, combine the first seven ingredients and bring to a boil.

Reduce heat and cover. Simmer for 5 to 8 minutes until carrots are crisp-tender. Discard cinnamon stick.

Add lemon juice and honey to carrots, and bring to a boil; cook uncovered for 2 minutes until sauce is thickened.

Servings: 4
Prep Time: 20 Minutes
Cooking Time: 25 Minutes

Source: My recipes, dated 2009

By Robyn Fed from Tri-Cities, TN

Comment Was this helpful? 3

By 1 found this helpful
January 9, 2012
Great recipe with a nice, sweet taste.

Ingredients:

  • 2 cups carrots, sliced diagonally
  • 2 cups parsnips, sliced diagonally
  • 2 Tbsp. butter or margarine
  • 2 Tbsp. honey
  • 1/8 tsp. ground ginger
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 Tbsp. fresh parsley, coarsely chopped

Directions:

Place carrots and parsnips in large nonstick skillet, covering with cold water. Cover; bring to a boil. Reduce heat and simmer 5-6 minutes, or until tender. Drain vegetables, reserving 2 tablespoons cooking liquid.

Melt butter in skillet. Add reserved cooking liquids, honey, ginger, salt and pepper. Bring to a boil. Cook 2-4 minutes, stirring often until reduced by half and thickened. Return vegetables to skillet. Toss until glazed and hot. Stir in parsley.

Servings: 4
Prep Time: 20 Minutes
Cooking Time: 12-15 Minutes

By Robin from Washington, IA

Comment Was this helpful? 1

By 2 found this helpful
July 20, 2007

Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. 6 servings

Ingredients

Directions

In a 3 quart slow cooker, combine the carrots, marmalade, 1 Tbsp. of the water, brown sugar, butter and seasonings. Cover and cook on low for 5 - 6 hours or until carrots are tender.

Combine cornstarch with remaining 2 tablespoons of water and mix till smooth. Stir into carrot mixture. Cover and cook on high for 30 minutes or until thickened.

From Taste of Home Slow Cooker Recipes

By Liz from Bisbee, AZ

Comment Was this helpful? 2

By 1 found this helpful
May 1, 2009

Easy and tastes good. Slice carrots diagonally about 1 inch thick. Cook, covered, in boiling salted water in saucepan for 15 minutes or just until tender.

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September 12, 20080 found this helpful

Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.

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July 19, 20070 found this helpful

Cook carrots in 1 cup boiling water in a saucepan 5 minutes or until crisp-tender; drain. Combine peach preserves and butter; stir into carrots. Cook over low heat until carrots are thoroughly heated.

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By 0 found this helpful
May 18, 2007

Combine all ingredients in Crock Pot and cook on LOW for 7 to 9 hours, or until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots.

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By 0 found this helpful
April 13, 2007

Cook carrots in boiling salted water until tender; drain. In large skillet, heat butter and syrup over medium heat. Add carrots; cook 5 minutes, stirring frequently.

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December 11, 20100 found this helpful

Ingredients:

  • 3-6 carrots
  • 1 1/2 Tbsp. butter
  • 1/3 cup brown sugar, packed
  • grated lemon rind and juice to taste

Directions:

Slice and cook carrots. Add butter, brown sugar, lemon rind, and lemon juice to taste. heat slowly, stirring occasionally until nicely glazed, about 15 minutes. Serves 3-4

By Robin from Washington, IA

Comment Was this helpful? Yes

April 28, 20090 found this helpful

Ingredients

  • 2 Tbsp. butter or margarine
  • 3 Tbsp. brown sugar
  • 3 Tbsp. orange juice
  • 1 tsp. grated lemon rind
  • 1/8 tsp. salt
  • 1 lb. carrots, scraped and thinly sliced

Directions

Place butter in a 1qt. casserole; microwave at high 50 seconds or until melted. Add brown sugar and next 3 ingredients, stirring well. Add sliced carrots; cover with lid. Microwave at high 6-8 minutes or until tender, stirring after 3 minutes. Use a slotted spoon to serve.

By Robin

Comment Was this helpful? Yes

April 28, 20090 found this helpful

Ingredients

  • 4 cups sliced carrots
  • 1/4 cup butter
  • 1 1/2 Tbsp. sugar
  • 1/4 cup orange juice
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • dash of ground cloves

Directions

Cook carrots until tender in boiling, salted water, about 8 minutes; drain well. Melt butter in saucepan. Stir in sugar, cornstarch, salt and cloves. Add orange juice, stirring until thickened. Pour over hot carrots. Trim with parsley.

By Robin from Washington, IA

Comment Was this helpful? Yes
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