Tag Archives: easy carrot recipes

Easy Maple Glazed Carrots with Dill

Easy Maple Glazed Carrots with Dill

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This is a delicious and very easy recipe using frozen carrots. You could easily use fresh carrots simply by adding a little more water as they cook. Below is a video demonstration of making this dish. The recipe is below the video.

Enjoy!
Judi

Easy Maple Glazed Carrots with Dill
Makes 4 Servings

1 (12 oz) pkg of frozen carrot slices
1 Tbsp butter*
1 Tbsp maple syrup**
1 to 2 tsp dried dill leaves OR 1-1/2 Tbsp chopped fresh dill, to taste
Salt and pepper, to taste
2 Tbsp water (see tip below)

Melt butter in a skillet over just above medium heat. Add the frozen carrot slices and drizzle with maple syrup. Sprinkle with dill, salt and pepper. Stir, then cover the skillet with the lid. Occasionally stir to break up the frozen lumps of carrot slices and return the lid to the pan. When the slices are thawed, add the water, cover and continue to cook until the carrots are almost as tender as you like them to be. Remove the lid and allow the remaining water to evaporate. Stir to coat the carrots with the remaining mixture and serve. The entire process takes no more than 5 minutes.

Tip: Make sure the pan does not get dry before the carrots or done, so they don’t burn. Add more water if needed.

* Add more butter if more richness is desired.

** If you prefer (or don’t have maple syrup available), use honey, brown sugar, or any sweetener you choose.

Honey Glazed Carrots (Using Fresh Carrots)

Honey Glazed Carrots (Using Fresh Carrots)

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Honey glazed carrots are simply delicious and not hard to make! Here’s an easy way to make them. See the recipe below the video demonstration. Enjoy!

I hope this helps!
Judi

Honey Glazed Carrots (Using Fresh Carrots)
Makes About 4 Servings

3-1/2 cups sliced fresh carrots (About 1 pound)
2 Tbsp butter*
2 Tbsp honey*
½ cup water
1 Tbsp lemon juice*
Parsley flakes, optional garnish

Wash the carrots and cut off both ends. Peeling them is optional. Cut into slices about ¼-inch to 3/8-inch thick.

Heat a skillet over medium heat. Add the butter and allow it to melt, then add the carrots. Stir to coat the carrots with the butter. Add ½ cup of water and cover the pan. Raise the heat to bring the liquid to a boil, then lower the heat to a simmer. Drizzle the carrots with the honey; stir to combine. Cover the pan and allow the carrots to cook until almost as tender as you want them to be, adding a small amount of water if needed, so all the water does not completely evaporate. When they are almost as tender as you like, remove the lid from the skillet and allow the liquid to reduce, and form the glaze. Stir often to coat the carrots. When they are glazed and cooked to your liking, remove the pan from the heat and drizzle the carrots with the lemon juice. It should take about 12 minutes to cook the carrots to crisp-tender. Sprinkle with dried or fresh parsley flakes, if desired. Serve.

*For a lighter, less sweet glaze, use 1 tablespoon of butter and 1 tablespoon of honey. Also, the lemon juice can be reduced to ½ tablespoon, if desired.

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Honey Glazed Carrots (Using Frozen Carrot Slices)

Honey Glazed Carrots (Using Frozen Carrot Slices)

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Cooking with frozen vegetables is a great way to shave some time off of food preparation. No washing, chopping, nor blanching needed! Here’s a really simple way to make honey glazed carrots using frozen carrot slices. The recipe is below the video demonstration. Enjoy!

I hope this helps!
Judi

Honey Glazed Carrots (Using Frozen Carrots)
Makes 4 Servings

1 (12 oz or 1 lb) bag of frozen carrot slices
2 Tbsp butter*
2 Tbsp honey*
1 Tbsp lemon juice*
Parsley flakes, optional garnish

Heat a skillet over medium heat. Add the butter and allow it to melt, then add the frozen (not thawed) carrots. Add three tablespoons of water and cover the pan. Allow the carrots to thaw and come to a boil (turning heat up if needed), then lower the heat to a simmer.

Drizzle the carrots with the honey; stir to combine. Cover the pan and allow the carrots to cook until almost as tender as you want them to be, adding more water by the tablespoon, if needed. When they are almost as tender as you like, remove the lid from the skillet and allow the glaze to form and coat the carrots, while stirring often. When the liquid is reduced and they are glazed and cooked to your liking, remove the pan from the heat and drizzle the carrots with the lemon juice. It takes about 7 or 8 minutes total time for the carrots to become crisp-tender. Sprinkle with dried or fresh parsley flakes, if desired. Serve.

*For a lighter, less sweet glaze, use 1 tablespoon of butter and 1 tablespoon of honey. Also, reduce the lemon juice to ½ tablespoon, if desired.

Carrots and Parsnips with Orange, Honey and Ginger

Carrots and Parsnips with Orange, Honey and Ginger

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Carrots and parsnips seem to be a classic combo. Here’s an easy and delicious way to cook them on the stove with very little effort. AND it beats making the house hot with the oven (roasting vegetables) on a hot summer day! The recipe is below the video demonstration. Enjoy!

I hope this helps!
Judi

Carrots and Parsnips with Orange, Honey and Ginger
Makes About 5 Servings

2 cups carrot slices, cut diagonally*
2 cups parsnip slices, cut diagonally
1 Tbsp butter
1 cup orange juice
1 (½-inch x ½-inch) slice of ginger, peeled (left whole, not grated)
1 Tbsp honey
1/3 cup walnuts, coarsely chopped, optional
Parsley flakes, optional garnish

Peel the parsnips and carrots, and cut into bite-size diagonal slices. Cut the carrot slices a little smaller than the parsnip slices, so they will cook at the same rate.

In a skillet, melt the butter then add the prepared carrots and parsnips. Stir to coat them with the butter. Add the slice of ginger then the orange juice. Cover the pan and bring the liquid to a boil. Reduce heat, cock the lid, and simmer until the vegetables are about half-way done, about 8 to 10 minutes into the cooking process. Remove the lid and add the honey. Stir to combine. Continue cooking without the lid, allowing remaining liquid to reduce and thicken, stirring occasionally to coat the vegetables.** When they are almost fork-tender, add the chopped walnuts to allow them to soften slightly and warm up. After about 20 minutes (total cooking time), the vegetables should be fork-tender, and the glaze should be reduced and very flavorful. Remove the slice of ginger. Transfer the vegetables to a serving bowl and sprinkle with parsley flakes, if desired. Serve.

* Tip! Cut the carrots a little smaller than the parsnips. This will help them to cook at about the same rate.

** If your juice thickens and reduces too fast while the vegetables are not cooked to your liking, simply add a little more orange juice for the vegetables to absorb as they finish cooking.

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Orange Glazed Carrots

Easy Orange Glazed Carrots (With Frozen Carrots)

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Looking for ways to use frozen veggies? Here’s a simple recipe using frozen carrot slices to make Easy Orange Glazed Carrots. Below is a video demonstration of how to make the carrots. Below the video link is the written recipe. Enjoy!

I hope this helps,
Judi

Easy Orange Glazed Carrots (With Frozen Carrots)
Makes About 5 Servings

1 (1 lb) bag of frozen carrot slices*
1 Tbsp butter
1/3 to ½ cup orange juice**
1-1/2 tsp (or 1/2 Tbsp) honey
1/8 tsp dried ground ginger
¼ tsp dried dill weed

Melt butter in a medium size pot. Add orange juice, honey, and ginger and allow it to warm up enough for the honey to blend in. Add the frozen carrot slices and bring to a boil. Lower the heat to simmer. Allow it to cook until the carrots are as tender as you want and the liquid is reduced and slightly thickened. Do not allow it to dry up, as the sauce is what flavors the carrots! This may take from 9 to 15 minutes. Sprinkle the dill weed on top and stir to combine. Enjoy!

* Carrots can be used in this recipe while frozen. However, the sauce will have a deeper orange flavor if the carrots are thawed first by running warm water over them while they are in a colander. Allow them to drain well before using.

** Use less juice if you like more “bite” to the carrots and don’t want to cook them until soft.

Maple Glazed Rutabaga and Carrots

Maple Glazed Rutabaga and Carrots

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If you’ve never tried rutabagas before, this is the recipe to start with. The maple syrup brings out the natural sweetness of the carrots and rutabagas. You can use honey if you prefer, no problem! It’s easy to make and really delicious! Below is a video demonstration of the recipe. Following the video is the recipe. Enjoy!

I hope this helps!
Judi

Maple Glazed Rutabagas and Carrots
Makes 3 to 4 Servings

1 small rutabaga, peeled and diced*
1 large carrot, peeled, cut into good sized bite-size pieces
1 Tbsp butter
Pinch of sea salt
1/8 tsp dried thyme
2 tsp maple syrup (or honey, if preferred), or to taste
About 1 cup water, divided
Additional thyme for optional garnish

Heat a skillet over just above medium heat. Melt butter in skillet. Add prepared vegetables and sprinkle them with salt and thyme. Sauté the vegetables until they start to brown, about 6 to 7 minutes. Add about ½ cup of the water and the maple syrup; stir.

Place a lid on the skillet. When the water starts to boil, lower the heat to a simmer and monitor the water level closely. Allow the vegetables to cook, adding more water as needed until they are as tender as you like them. If there is still water in the pan when the vegetables are cooked to your desired tenderness, remove the lid and allow the water to evaporate, leaving a light glaze on the vegetables. Remove from heat and serve. Can be garnished with more thyme, if desired.

Tip: The carrots will cook faster than the rutabaga, so it’s helpful to cut the rutabaga into smaller pieces than the carrots to have them all cook within about the same amount of time.