Today I am tackling a Martha Stewart Recipe 😉 I made this recipe twice I did exactly how she did it then I did it again with a Budget Savvy Diva twist to it – and in a blind tasting my hubby liked mine better 🙂 What I love about this recipe it is very healthy – full of vitamins BUT it taste so good that it will fly off your families plates. Plus this side pairs very well with almost any entree + it is gluten free 🙂
What You Need
1 tablespoon vegetable oil
2 pounds carrots ( peeled and cut ( make sure to cut them evenly)
1 cup of orange juice
1/2 cup honey
salt
pepper
2 tablespoons butter or margarine
What To Do
– Peel all 2 pounds of carrots
and cut the carrots evenly – you do not want uneven cooking.
Add oil to a heated pan – add carrots and cook until they begin to brown – took about 5 minutes for me.
Add salt and pepper ( pinch of each)
Add honey and orange juice
Heat till it boils then reduce heat and cover for 10 minutes. Then cook for another 10 uncovered
You are wanting to be as little liquid remaining ( there will be some but not more then a tablespoon or so)
2 pounds carrots ( peeled and cut ( make sure to cut them evenly)
1 cup of orange juice
½ cup honey
salt
pepper
2 tablespoons butter or margarine
Instructions
Peel and cut the carrots evenly - you do not want uneven cooking.
Add oil to a heated pan - add carrots and cook until they begin to brown - took about 5 minutes for me.
Add salt and pepper ( pinch of each)
Add honey and orange juice
Heat till it boils then reduce heat and cover for 10 minutes. Then cook for another 10 uncovered
You are wanting to be as little liquid remaining ( there will be some but not more then a tablespoon or so)
Serve and Enjoy
Disclaimer: Like I said before I got this recipe from Martha Stewart’s Website . I changed the ingredients ( vinegar and chicken broth and unsalted butter) and added my own orange juice 🙂
We can always count on awesome posts from you! Thanks Budget Savvy Diva
Sharon McCartney
I love all these veggie recipes! You are the best!
rapper450
I have not yet tried this, but it appealed to me and I will try it soon. However, I’ve noticed that, so far, each of your recipes appear to have listed at least one ingredient which is not included in your instructions. In this case, the honey glazed carrots, it is the 2 tablespoons butter or margarine. I assume it is meant to be added as a garnish upon serving. I recognize that this is not critical to the recipe, but I am a detail oriented person and like to have these ‘loose ends’ resolved. Maybe there are others who would appreciate this, too.
Trixie
Hi there! This sounds great, I’m going to have to try it sometime. Trouble is that I hardly EVER have OJ on hand. My family LOVES glazed carrots so I thought I’d share with you how I make mine. You will love how simple it is. I use either 1 bag of frozen carrots or about 1 lb of peeled chopped carrots and put them in a sauce pan with about 2 tbsp butter/margarine. I drop LITERALLY a splash of water in (maybe 1 to 2 oz.) and sprinkle a liberal handful of brown sugar over the top. Put the lid on it and let it cook on low heat on the back burner for about 20 to 25 minutes stirring only once or twice to make sure there’s enough liquid in the pan. That’s it! Right before serving, I sprinkle a little salt and pepper on to taste. They’re fabulous. Sorry for the vague measurements but I seriously don’t measure, I just scoop, splash and sprinkle. LOL.
This is a super quick and easy recipe. Just toss the carrots in brown sugar (or honey or maple syrup), butter and oil with a good pinch of salt and pepper. Then just roast for 25 minutes in a hot oven (220C/425F) until the carrots are caramelised on the edges.
Perfect alongside a roast, honey-roasted carrots are also delicious in a salad, served with fish or paired with a salty cheese such as haloumi or goat's cheese.
If you're roasting your carrots, toss them in olive oil first. This will help keep the moisture in them. To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter. You can also add cardamom to make carrot deserts, like Indian carrot halwa.
I am happy to report that you can roast these carrots through ahead, store, and reheat. Here are my tips: they are best served fresh, but still really good reheated. cool and store for up to 24 hours (after that they aren't as good)
Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.
Allow the glazed carrots to cool completely, then transfer to an airtight container. Store your leftovers in the refrigerator for up to four days. Reheat in the microwave or on the stove. We don't recommend freezing these glazed carrots, as the texture will become mushy during the thawing process.
For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux. Only a few fruits are starchy in nature. These include green bananas and plantains.
Carrots are naturally sweet, cutting them doesn't affect the flavor. If you want them even sweeter, roasting is a good option. Toss them with some oil, and something sweet- maple syrup, orange juice or even a little honey. Then roast in a hot oven.
There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting.
“When the vegetable is cut, its cells rupture and release sugars and volatile hydrocarbons, the sources of the vegetables' sweetness and aroma,” he writes. "The more cells you rupture, the better the taste.”
The fiber in carrots (and any high-fiber vegetables, actually) acts like a natural vacuum cleaner in your gastrointestinal tract, picking up debris as it runs through your body. Carrots can also help keep gut cells healthy, supporting a decreased risk of illness and improving your health overall.
Loss of Water: Freezing can cause the vegetables to lose water content. This loss of water can lead to a more concentrated taste of the vegetable's natural sugars and flavors, making them taste sweeter when compared to their original state with higher water content.
Add your vegetables to a pan and fill it halfway up the sides of the vegetables with water. Or, for more flavor, try using broth, orange juice or wine in place of water. Add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze.
Fits your lifestyle and your freezer.™ Green Giant® Simply Steam™ vegetables are not only delicious, they come in freezer-friendly, easy-to-stack boxes, with a microwavable pouch inside. Great for a meal, side dish or snack—anytime.
Yes, the white blush that forms on some baby carrots—call it carrot dandruff if you like—is safe to eat. The scuzz of which we speak is the result of the carrots' surface drying out. Regular, mature carrots have a natural protective coating (as do most fruits and vegetables) that helps them retain moisture.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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