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.
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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.
These carrots have a sweet, yet tart flavor. They have a bite of their own!
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.
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.
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.
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.
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.
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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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.
Cook carrots until tender in boiling, salted water, about 8 minutes; drain well. Melt butter in saucepan.
Place butter in a 1qt. casserole; microwave at high 50 seconds or until melted. Add brown sugar and next 3 ingredients, stirring well.