Glazed Carrots Bon Appetit

Add maple syrup and brown sugar and stir until sugar dissolves. Add honey and vinegar.

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Combine 4 12 cups water carrots 4 tablespoons butter sugar and coarse salt in heavy large pot.

Glazed carrots bon appetit. - 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. Whisk garlic oil maple syrup harissa and cumin seeds in a small bowl. Cover and cook until carrots are crisp-tender stirring occasionally about 7 minutes.

Bring brown sugar butter broth water and salt to a boil in a 10-inch heavy skillet stirring until sugar is dissolved. Preheat oven to 450. Add Sherry wine vinegar and enough water to cover carrots and bring to boil.

Stir in sugar and vinegar. Remove the lid and cook the remaining liquid down until it is nearly evaporated. Simmer until carrots absorb most of orange syrup about 4 minutes.

Transfer carrots to serving bowl. Add carrots and butter. Cook uncovered until carrots are tender and.

Cover and simmer until carrots are just tender when. Divide carrots and. Season garlic mixture with salt and pepper.

Bring to a boil cover and reduce heat to a simmer. 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. Toss carrots and lemon with garlic mixture in a large.

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400F. Season with salt and pepper. Line 2 rimmed baking sheets with foil.

Add carrots and simmer covered until just tender 4 to 5 minutes. Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add carrots and sauté 5 minutes.

Combine all the ingredients in a small saucepan. Cook for 20 minutes or until carrots are tender. Cover and boil 2 minutes.

Serve the carrots with a bit of glaze.

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