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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, Honey Glazed Carrots, Betty Crocker, Carrot Recipes, Honey Glaz Carrots, Carrots Recipes, Honey Enhancer, Natural Sweet, Honey Glaze Carrots
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Honey-Glazed Carrots - 1 tablespoon vegetable oil, such as safflower 2 pounds carrots, cut into 1-inch lengths, halved if thick 1 cup canned reduced-sodium chicken broth or water 1/2 cup honey 2 tablespoons red-wine vinegar Coarse salt and ground pepper 2 tablespoons unsalted butter
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
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!
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...
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.