A quick, easy, and delicious way to serve carrots. If you are watching your weight or are diabetic, you can substitute low sugar or sugar free marmalade.
Place carrots in saucepan with a little water and cook until tender. Drain. Add 1/2 to 1 jar of orange marmalade (according to your taste preference). Heat and serve.
Source: an old friend
By emmamamie
Cook carrots in boiling salted water until tender; drain. In large skillet, heat butter and syrup over medium heat. Add carrots; cook 5 minutes, stirring frequently.
Combine all ingredients in Crock Pot and cook on LOW for 7 to 9 hours, or until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots.
Cook carrots in 1 cup boiling water in a saucepan 5 minutes or until crisp-tender; drain. Combine peach preserves and butter; stir into carrots.
In a 3 quart slow cooker, combine the carrots, marmalade, 1 Tbsp. of the water, brown sugar, butter and seasonings. Cover and cook on low for 5 - 6 hours or until carrots are tender.
Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.
Place butter in a 1qt. casserole; microwave at high 50 seconds or until melted. Add brown sugar and next 3 ingredients, stirring well.
Cook carrots until tender in boiling, salted water, about 8 minutes; drain well. Melt butter in saucepan.
Easy and tastes good. Slice carrots diagonally about 1 inch thick. Cook, covered, in boiling salted water in saucepan for 15 minutes or just until tender.
Slice and cook carrots. Add butter, brown sugar, lemon rind, and lemon juice to taste. heat slowly, stirring occasionally until nicely glazed, about 15 minutes.
If you haven't tried parsnips, they are delicious. They look like blond carrots. They are sweet, a little earthy and floral, and pair beautifully with carrots.
These carrots have a sweet, yet tart flavor. They have a bite of their own!