Best 5 Braised And Glazed Carrots Recipes
**Roasted Carrots with a Sweet and Tangy Glaze**
Roasted carrots are a classic side dish that is both simple to make and packed with flavor. This recipe takes roasted carrots to the next level with a sweet and tangy glaze that adds a burst of flavor to each bite. The glaze is made with a combination of honey, balsamic vinegar, and Dijon mustard, which creates a perfect balance of sweet, sour, and savory flavors. The carrots are roasted until they are tender and slightly caramelized, and then they are tossed in the glaze and roasted for a few minutes more. The result is a delicious and colorful side dish that is sure to impress your family and friends.
**Other Carrot Recipes in the Article:**
* **Honey-Roasted Carrots:** These carrots are tossed in a simple glaze made with honey and butter, and then roasted until they are tender and caramelized.
* **Maple-Glazed Carrots:** These carrots are glazed with a combination of maple syrup, Dijon mustard, and olive oil, and then roasted until they are tender and slightly caramelized.
* **Roasted Carrots with Thyme:** These carrots are roasted with fresh thyme sprigs, which infuses them with a subtle herbal flavor.
* **Roasted Carrots with Garlic and Parmesan:** These carrots are roasted with garlic and Parmesan cheese, which creates a delicious and savory side dish.
* **Roasted Carrots with Feta and Mint:** These carrots are roasted with feta cheese and mint, which creates a refreshing and flavorful side dish.
No matter which recipe you choose, you are sure to enjoy the delicious flavor of roasted carrots.
HERB BRAISED CARROTS
Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.
Provided by Shyla Lane
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
- Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
- Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g
EASY BROWN SUGAR GLAZED CARROTS
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Steps:
- Gather the ingredients.
- Combine the carrots with the water, butter, and brown sugar in a medium saucepan. Toss together.
- Bring the mixture to a boil over high heat. Reduce the heat to medium and continue to cook, adjusting the heat as necessary to maintain a lively simmer, for about 20 to 30 minutes or until carrots are tender and the liquid has evaporated. Stir frequently to avoid scorching. Add more water if needed.
- The liquids will boil down and the water will evaporate, leaving the carrots cooked and nicely glazed with the brown sugar syrup.
- Season the carrots to taste with salt and pepper. Serve and enjoy!
Nutrition Facts : Calories 100 kcal, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 12 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MAPLE-BRAISED CARROTS
Buttery, steamed carrots are a classic weeknight side dish. For this version, we've amped up the flavor using sweet maple syrup, fresh ginger, lemon and thyme, which are all cooked together in a skillet until tender and saucy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.
NO-PEEL BRAISED CARROTS
Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
- Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
Tips:
- Choose the right carrots: Look for young, tender carrots with smooth, unblemished skin. Avoid carrots that are too thick or have blemishes, as they may be tough and woody.
- Prepare the carrots properly: Peel the carrots and cut them into even-sized pieces. This will help them cook evenly.
- Use a good quality braising liquid: The braising liquid is what will flavor the carrots, so it's important to use a good quality liquid. Some good options include chicken broth, beef broth, white wine, or a combination of these.
- Add some aromatics: Aromatics such as onions, garlic, thyme, and bay leaves will add flavor to the carrots. You can also add other vegetables such as celery or parsnips.
- Cook the carrots until they are tender: The carrots should be cooked until they are tender but still have a slight bite to them. Overcooked carrots will be mushy.
- Glaze the carrots: Glazing the carrots will give them a shiny, caramelized appearance and a slightly sweet flavor. You can glaze the carrots with a simple mixture of butter, honey, and brown sugar.
Conclusion:
Braised and glazed carrots are a delicious and versatile side dish that can be served with a variety of main courses. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a simple but elegant side dish, give braised and glazed carrots a try.
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