61328 skillet glazed carrots snap Recipes

baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones) or 1 lb carrot, peeled, washed, and sliced into sticks about the size of (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones), butter, garlic clove, peeled and quartered, honey (use a little more for winter carrots or ones that have sat in the fridge a while, as they ll be more), salt and pepper, green onion tops, cut small (about 3-4 green onions once you discard the very tops and the white parts) or 1 tbsp dried chives

boiling water, baby carrots (or regular carrots, cut into about 2 1/2-inch lengths, then quartered), flour, light brown sugar, salt, thyme, cider vinegar, lemon juice, orange juice, orange , zest of, butter

butter, peeled baby carrots or 1 lb regular carrot, peeled, cut into 2-inch pieces, halved lengthwise, sugar, balsamic vinegar, chopped fresh chives

water, young fresh baby carrots, with tops trimmed to 2 inches (peeled or scrubbed, or 3 lb packaged baby carrots), margarine or 2 tbsp butter, honey, fresh ginger, minced, salt

baby carrots or sliced carrots, water, butter, maple syrup, chopped pecans

vegetable oil, baby carrots, onion, chopped, worcestershire sauce, dried oregano, monosodium glutamate (msg), garlic powder, salt and pepper to taste, honey, butter, softened

coarsely chopped hazelnuts, toasted, baby carrots, halved, water, salt, unsalted butter, shallots, minced, dry marsala wine, sugar

anjou pears, peeled and cut into chunks, carrots, peeled and sliced, butter, brown sugar, honey, ground cinnamon, ground nutmeg, chopped fresh parsley , or as needed

baby carrots, water to cover, butter, honey, lemon juice, ground ginger

butter, peeled, sliced carrots, salt and ground black pepper to taste, orange juice, pomegranate juice

baby carrots, honey, butter, vanilla extract, white vinegar, salt and ground black pepper to taste

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

blanched whole almonds, all purpose flour, baking powder, salt, golden raisins, orange juice, squarkes semi sweet chocolate, sugar, butter (2/3 stick), eggs, shredded carrots, grated orange zest, vanilla, sweet chocolate glaze, german sweet chocolate, water, butter, confectioners sugar

olive oil, carrots, peeled and cut diagonally into 1/2-inch-thick pieces, parsnips, peels and cut diagonally into 1/2-inch-thick pieces, orange juice, honey, salt and pepper, fresh thyme (or rosemary, or tarragon)

olive oil, butter, chicken breasts, skin on, salt and pepper, mineral water, sugar, salt, chantannay carrots or 18 oz baby carrots, washed, flat leaf parsley, chopped, chervil, chopped

baby carrots or 2 cups sliced carrots, orange juice, crystallized ginger, sliced, ground coriander (or to taste), brown sugar, butter or 2 tbsp margarine, salt (or to taste)

baby carrots, peeled or scrubbed, or rinsed baby-cut carrots, butter or margarine, orange marmalade, ground ginger, ground nutmeg, chopped parsley, salt and pepper