Recipes For Baby Carrots With Orange Juice

Heat until butter and sugar melt. Add the oil zest and orange juice and toss the carrots to coat.

Orange Juice Glazed Carrots Are Sweet Sticky Delicious And A Must Have Side Dish Recipe Which Goes Well With Any Main Dish Qu Glazed Carrots Carrots Side Dish Carrot Recipes

This simple addition makes the dish extra drool-worthy.

Recipes for baby carrots with orange juice. Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Cook and stir until thickened. Boil the Baby Carrots in lightly salted water until tender - about 15 minutes - drain and return Carrots to the saucepan Pour over the Orange Juice and add the Butter Brown Sugar and Salt - cook uncovered for another 5 - 8 minutes uncovered - stir regularly Stir in the chopped Thyme a minute before removing from the stove.

Make orange glazed carrots by adding a teaspoon of orange zest and cooking the carrots in orange juice. Drizzle with butter mixture. Cover the tray with foil and roast until tender crisp about 10 minutes.

Turn the temperature down so that the water is lightly boiling. Melt butter in a large skillet. Arrange carrots in single layer on rimmed baking sheet.

Combine the carrots and orange juice in a large saucepan. Bring to a boil then reduce heat and simmer until carrots are just fork tender about 10-12 minutes. Add the salt and bring the water to a boil.

Drain the carrots and return to the pan adding the dairy-free butter and gently frying for a minute. Add the carrots to a medium pot and cover with hot water. Simmer over medium heat for about 5 minutes.

Of water in a saucepan. Spice things up a little with some paprika chili powder or jalapenos. Bring to a boil and then reduce the heat.

Stir in orange juice concentrate and brown sugar. Add enough water to just cover the carrots. In medium sauce pan combine orange juice and water and bring to a boil.

Add the orange juice and orange thyme then simmer the carrots for another 3 minutes. Add the oil zest and orange juice and toss the carrots to coat. Add carrots and parsley.

Drain carrots and return to pan. Rinse the baby carrots thoroughly in cold water. Toss all ingredients together in a 13 X 9-inch baking pan until well-coated.

Preheat oven to 400 degrees F. Add the butter and 14 teaspoon each salt and pepper. Add the orange juice zest and sugar.

Add carrots cover and cook on medium for about 10 minutes or until carrots are tender crisp. Place carrots in a saucepan. Pour orange juice over carrots and mix well.

Turn the heat down then allow the carrots to cook in the glaze for 10-15 minutes stirring regularly until they are fork tender and glossy. Bring to a boil. Pour over the orange juice and cook for a further 2-3 mins bubbling the sauce and stirring to thoroughly coat the carrots.

Remove the foil add the honey and toss to coat. Sprinkle with salt and pepper and toss. Stir in brown sugar butter and salt.

Uncover and boil off remaining liquid then add lemon juice. Cook more or less undisturbed until carrots are tender and liquid is almost gone 10 to 20 minutes. Lightly peel the baby carrots and plunge them into a pot of boiling water.

Cover and simmer for 5 minutes or until crisp-tender. Cover and simmer for 7-9 minutes or until crisp-tender. Preheat oven to 400F.

Make it a day ahead and keep it in the fridge. Add in orange juice maple syrup garlic salt and butter if using and cook over medium heat for 4 minutes or until the carrots are coated and the glaze begins to caramelize. Bring mixture to a boil stirring to coat then adjust heat so mixture simmers.

Roast the carrots uncovered until they begin to brown and are tender 8 to 10 minutes. Add 2 tablespoons olive oil and orange peel. Give the dish more crunch by adding chopped almonds walnuts or pecans.

Melt the butter in a large frying pan add the drained carrots then fry over a high heat for 1 min. Simmer for 4 minutes. Cover with foil and bake shaking pan once to toss until carrots are crisp-tender about 30 to 35 minutes.

Melt the butter in a large pan or skillet. Mix cornstarch with water and add to saucepan. Drain the carrots and place on baking sheet or roasting pan.

Meanwhile in a small saucepan melt butter. Add butter and brown sugar. Add the cleaned carrots maple syrup orange juice zest mustard if using and salt and pepper to taste and gently mix to coat the carrots and bring to the boil.

If carrots are longer than 3 to 4 inches blanch them first in a pot of boiling water until they are half cooked about 5 minutes. Add orange juice sugar mustard and pepper. Cover the tray with foil and roast until tender crisp about 10 minutes.

Bring to a boil. Pour orange juice over. Add the carrots and cook for 5 minutes until they start to caramelize.

Cover with a tight-fitting lid reduce the heat and cook for about 4 minutes. Remove lid shake and stir occasionally until the carrots are tender about 15 minutes.

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