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. Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.

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Serve the carrots with a bit of glaze.

Glazed carrots bon appetit. Stir in sugar and vinegar. Cook for 20 minutes or until carrots are tender. Transfer carrots to serving bowl.

Line 2 rimmed baking sheets with foil. Cover and simmer until carrots are just tender when. Season garlic mixture with salt and pepper.

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

Bring to a boil cover and reduce heat to a simmer. Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400F. Whisk garlic oil maple syrup harissa and cumin seeds in a small bowl.

Simmer until carrots absorb most of orange syrup about 4 minutes. Remove the lid and cook the remaining liquid down until it is nearly evaporated. Add maple syrup and brown sugar and stir until sugar dissolves.

Cover and cook until carrots are crisp-tender stirring occasionally about 7 minutes. Add carrots and simmer covered until just tender 4 to 5 minutes. Add honey and vinegar.

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

Combine all the ingredients in a small saucepan. Toss carrots and lemon with garlic mixture in a large. Cover and boil 2 minutes.

Preheat oven to 450. 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. Divide carrots and.

Add carrots and sauté 5 minutes.

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