Glazed Carrots Bon Appetit

Combine 4 12 cups water carrots 4 tablespoons butter sugar and coarse salt in heavy large pot. Cook uncovered until carrots are tender and.

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Uncover and boil until liquid is reduced to syrup and carrots are tender stirring often about 20-25 minutes until carrots are thickly coated with glaze.

Glazed carrots bon appetit. Cook for 20 minutes or until carrots are tender. Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400F. - 750 g of baby carrots - 1 cup of chicken stock - 2 tbsp of butter - 2 tbsp of granulated sugar - 1 tbsp of parsley - salt and black pepper.

Toss carrots and lemon with garlic mixture in a large. Cover and boil 2 minutes. Add maple syrup and brown sugar and stir until sugar dissolves.

Cover and simmer until carrots are just tender when. Whisk garlic oil maple syrup harissa and cumin seeds in a small bowl. Line 2 rimmed baking sheets with foil.

Simmer until carrots absorb most of orange syrup about 4 minutes. Add Sherry wine vinegar and enough water to cover carrots and bring to boil. Combine all the ingredients in a small saucepan.

Add carrots and sauté 5 minutes. Transfer carrots to serving bowl. Season with salt and pepper.

Bring brown sugar butter broth water and salt to a boil in a 10-inch heavy skillet stirring until sugar is dissolved. Divide carrots and. Add carrots and simmer covered until just tender 4 to 5 minutes.

Bring to a boil cover and reduce heat to a simmer. Remove the lid and cook the remaining liquid down until it is nearly evaporated. Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.

Add honey and vinegar. Add carrots and butter. Stir in sugar and vinegar.

Cover and cook until carrots are crisp-tender stirring occasionally about 7 minutes. Serve the carrots with a bit of glaze. Preheat oven to 450.

Season garlic mixture with salt and pepper.

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