Honey Glazed Carrots And Shallots Best Recipes

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HONEY-GLAZED CARROTS AND SHALLOTS

2004-08-20



Honey-Glazed Carrots and Shallots image

Categories     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Carrot     Fall     Honey     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients:

  • 2 lb carrots (10 medium), cut diagonally into 3/4-inch-thick pieces
  • 1 lb small shallots (12), peeled and trimmed, keeping root ends intact
  • 2 tablespoons unsalted butter, cut into bits
  • 3/4 teaspoon salt
  • 1 1/2 cups water
  • 1 cup chicken broth
  • 1/3 cup white Port
  • 1/3 cup mild honey
  • 2 teaspoons chopped fresh dill (optional)
  • 2 teaspoons chopped fresh chives (optional)
  • 1/4 teaspoon black pepper

Steps:

  • Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
  • Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

CHAMPAGNE HONEY CARROTS

2005-11-01



Champagne Honey Carrots image

Make and share this Champagne Honey Carrots recipe from Food.com.

Provided by Lorianne1

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 shallot, minced
  • 2 lbs baby carrots
  • 1 cup dry champagne or 1 cup sparkling wine
  • 2 tablespoons honey
  • 1 sprig fresh thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper

Steps:

  • Heat oil and butter in skillet over medium-high heat.
  • Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
  • Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
  • Remove from heat, discard thyme.
  • Stir in salt and pepper.
  • Transfer to serving bowl and serve warm.
  • This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.

MUSTARD-GLAZED SHALLOTS AND CARROTS

2011-02-03



Mustard-Glazed Shallots and Carrots image

The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 8

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons grainy mustard
  • 3 tablespoons packed light-brown sugar
  • 1 tablespoon cider vinegar
  • 1 1/2 pounds shallots (about 12), root ends trimmed
  • 1 pound medium carrots, cut into 2 1/2-inch pieces
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter

Steps:

  • Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.

Nutrition Facts : Calories 157 g, Fat 6 g, Fiber 2 g, Protein 2 g

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