Best 8 Carrots With Mustardbrown Sugar Glaze Recipes

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

BROWN SUGARED CARROTS

Steps:

• In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
• After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

SPICY BROWN SUGAR CARROTS

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
• In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.

EASY BROWN SUGAR GLAZED CARROTS

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!

BROWN-SUGAR GLAZED CARROTS

Steps:

• In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
• Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

BABY CARROTS WITH BROWN SUGAR AND MUSTARD

Steps:

• Blanch, steam, or microwave carrots until tender-crisp. Drain well.
• Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce.
• Add carrots and toss to coat. Cook 1 minute longer.

MUSTARD-GLAZED SHALLOTS AND CARROTS

Steps:

• Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.