3-Ingredient Glazed Carrots Recipe - I Heart Naptime (2024)

FAQs

What are glazed carrots made of? ›

This is a super quick and easy recipe. Just toss the carrots in brown sugar (or honey or maple syrup), butter and oil with a good pinch of salt and pepper. Then just roast for 25 minutes in a hot oven (220C/425F) until the carrots are caramelised on the edges.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Or, to bring out their fresh, woody flavor, add some anise. If you're roasting your carrots, toss them in olive oil first. This will help keep the moisture in them. To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter.

The best side dishes to serve with roasted carrots are crispy chicken wings, blooming onion, Italian sausage, crispy green beans, London broil, roasted duck, cheese dip, Korean short ribs, pork shoulder, garlic bread, baked brie, fried calamari, spinach and artichoke dip, pan-seared scallops, ratatouille, and lemon ...

Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water. Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots.

Allow the glazed carrots to cool completely, then transfer to an airtight container. Store your leftovers in the refrigerator for up to four days. Reheat in the microwave or on the stove. We don't recommend freezing these glazed carrots, as the texture will become mushy during the thawing process.

Also, fruits have more sugar content, something that can hinder the digestive process of vegetables. For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux.

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)

Is there anything unhealthy about carrots? ›

Risks of Carrots

In extreme cases, overeating beta carotene from carrots can keep vitamin A from doing its job and affect your vision, bones, skin, metabolism, or immune system. Too much beta carotene also may cause problems for people who can't change it to vitamin A, such as people who have hypothyroidism.

No, white carrots offer similar nutritional benefits to orange carrots. While their pigment may differ, both varieties are rich in vitamins, minerals, and dietary fiber.

Orange carrots contain high levels of beta-carotene, which gives them their bright orange color, while red carrots contain lycopene, which gives them their red color. Beta-carotene is converted to vitamin A in the body, which is important for maintaining healthy vision, immune function, and skin health.

A basic glaze is an emulsion of butter and water (or even better, chicken stock) that is used to coat the vegetables. Hard vegetables like carrots and other root vegetables, can be cooked in a diluted glaze which is reduced into the final glaze by the time the vegetables are done cooking.

Glazing is all about reducing a cooking liquid until it coats your vegetables with a deeply flavored, glossy and beautiful sauce. Same-size cuts will cook more evenly, but if you prefer mixed textures, try using different-size vegetables. It's up to you. Some vegetables, like pearl onions, are better off left whole.

Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.

It was derived from the wild carrot, which has whitish/ivory coloured roots. The most popular, orange rooted carrot, is derived from yellow rooted domestic varieties. Early writings in classical Greek and Roman times refer to edible white roots, but these may have also been parsnips, or both.