How To Cook Carrots With Brown Sugar

Just toss the carrots in brown sugar or honey or maple syrup butter and oil with a good pinch of salt and pepper.

Stir to blend the ingredients thoroughly. Bring the mixture to a boil over high heat. Precooked canned will cook much quicker. How to make brown sugar glazed carrots this is a super quick and easy recipe.

In a large skillet place carrots butter sugar rosemary and 1 1 4 cups water. Reduce the heat to medium low and continue boiling uncovered for about 20 to 25 minutes or until carrots are tender and the liquid has evaporated. In a medium saucepan cook carrots covered in a small amount of boiling salted water for 8 to 10 minutes or until crisp tender. Then just roast for 25 minutes in a hot oven 220c 425f until the carrots are caramelised on the edges.

Reduce the heat to medium cover and simmer until the carrots are still crisp but becoming tender about 8 10 minutes. Roast for 25 30 minutes or until the carrots are cooked through. If water evaporates before carrots are tender add 1 4 cup more. Season with salt and pepper.

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You may wish to substitute baby carrots frozen carrots or even canned carrots. Then pour the remaining mixture over the carrots. Your cooking time will vary if you choose to use these alternatives. Heat over medium high heat until it starts to bubble.

Reduce to a simmer and cook until carrots are tender 10 to 12 minutes. Remove carrots from pan. Bring the carrots butter brown sugar water and orange juice to a boil in heavy large skillet. Thick carrots will need to cook longer.

Stir carrots into brown sugar mixture. Stir often and let the mixture cook for 7 minutes. Combine the carrots with the water butter and brown sugar in a medium saucepan. Uncover stir in the orange zest and season with salt and pepper.

Bring to a boil. Add carrots water butter and brown sugar to a large pot. In a large shallow dish combine the melted butter brown sugar minced garlic thyme salt and pepper. Melt the butter and pour it over the carrots.

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Cook over low heat about 5 minutes stirring occasionally and gently until carrots are glazed and hot. Add the carrots to the dish and roll the carrots through the mix thoroughly. Step 2 in the same saucepan combine butter brown sugar and salt. Then reduce the heat to low and simmer for 7 10 minutes or until the carrots are tender and most of the liquid has evaporated.

Place the carrots in a single layer on the baking sheet being careful to not over crowd the carrots.