259 carrots and glazed with brown and Recipes

carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick, unsalted butter, heavy pinch kosher salt, good-quality ginger ale, chili powder, chopped fresh parsley leaves

carrot , cut into 1/4 inch diagonal slices (12 to 14 medium), salt (optional), brown sugar, butter or 1/4 cup margarine, orange zest, salt

carrot, peeled and sliced (or 1 lb baby carrots), butter, brown sugar, lemon juice, salt, tarragon

carrots , cut into 1/2-inch diagonal slices, butter, brown sugar, lemon juice, salt, grated lemon peel , optional

carrots, margarine, brown sugar, ground ginger, orange juice

carrot , cut into slices, butter, brown sugar, dry mustard, salt, parsley

baby carrots, butter, brown sugar, dijon mustard, salt and pepper

young carrot, butter, brown sugar, cider, vegetable stock, dijon mustard, fresh parsley, finely chopped

carrots , cut into 1-inch pieces, butter, brown sugar, fresh ginger, caraway seed, orange peel, grated, orange juice

carrot, peeled, salt, divided, butter or 2 tbsp margarine, minced onion, dark brown sugar or 1 1/2 tbsp light brown sugar, apple juice, pepper

baby carrots, butter, brown sugar, ranch salad dressing mix

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

carrots , baby work great, water, brown sugar, butter, salt, black pepper , to taste