Honey-Glazed Carrots - requested by Dave for Thanksgiving dinner. Easy and yummy. I'll make it with local honey from Roger's hive! Side Dishes, Four Ingredients Side, Honey Glazed Carrots, Betty Crocker, Honey Glaz Carrots, Carrots Recipes, Carrot Recipes, Natural Sweet, Honey Glaze Carrots
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Honey glazed Carrots. (I made these a couple of years ago, they were pretty darn good! I got carrots from a farmers market the day before easter and made this along to go along with a Honey Baked Ham, and Cornish game hens. Roasted red potatoes and rolls.)
Glazed Carrots. Baby carrots: 1 pound Butter: 2 tablespoons Honey (you can also use brown sugar for variation): 2 tablespoons Lemon juice: 1 tablespoon Salt and Freshly ground black pepper (according to taste) Chopped flat-leaf parsley for garnish (optional): 1/4 cupe
Ginger Glazed Carrots Recipe - I also added an additional teaspoon of ground ginger on top of a Jamaican ginger beer (that's a lot more gingery than regular ginger ale) and they were so delicious. I'll be making these a lot more :)
These carrots sound awesome! Roast in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes to achieve sweet, salty, still slightly cruchy perfection!
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
Ingredients 6 carrots (as equal in size as possible) 1/8 cup Balsamic vinegar 1/8 cup Honey Method Combine the balsamic and honey in a small bowl, whisk to combine and set aside. Peel, trim and slice the carrots in half horizontally. Put them in a zip-top bag and seal, leaving about an inch unsealed. Cook the carrots on high in the microwave for two minutes, or until they are slightly flexible. This shortens the grilling time greatly. Note: You may need to adjust the cookin...