Glazed Carrots Orange Zest

In a medium bowl add carrots salt basil black pepper and orange juice sauce. In a large skillet combine the carrots broth butter and sugar.

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1½ teaspoons orange zest.

Glazed carrots orange zest. In a double boiler or microwave safe bowl steam carrots for 5-7 minutes or until fork tender. Stir in the 1 tsp. Drain carrots and return to pan.

Flip the carrots reduce the heat to 350 degrees Fahrenheit and roast the carrots another 10 to 15 minutes or until they are fork tender. Taste and adjust seasonings as needed. Bring to a boil reduce heat to medium-low and cook uncovered stirring occasionally until sauce is thickened and carrots are soft about 1 hour.

In a food processor whiz the thyme leaves the cumin seeds and orange zest. While the carrots are roasting make the glaze by adding all of the ingredients except the orange zest to a small sauce pot. Place in a serving bowl and toss with the orange zest.

Add carrots and tarragon and cook for 2-3 minutes until flavors meld. Cook stirring frequently until most of the liquid has evaporated and the glaze is shiny and thick enough to coat the carrots about 6 - 7 minutes. When cool enough to handle strip the leaves off the stalk.

In a 3 quart slow cooker combine the brown sugar honey orange zest orange juice butter cinnamon nutmeg and salt stirring to combine. Add some shredded herbs for color if desired. Place over high heat bring to a boil and cook stirring occasionally until all of the liquid has reduced and the carrots are glazed about 12 minutes.

Add carrots honey and orange zest and juice. Put the carrots in a large skillet with the stock 14 cup orange juice from the orange you have. Toss until carrots are fully coated.

Continue to simmer on mediumlow for another 5-8 minutes until the carrots are tender and glazed. Rounds of carrots are sauteed in vegetable stock and glazed with maple syrup and orange juice. Fold in the carrots.

Season with salt and pepper and sprinkle with the zest. Season with sea salt and freshly grated black pepper. Bring to a boil reduce to a simmer and simmer for 10 minutes stirring frequently.

In a saucepan melt butter. Season with salt pepper and orange zest. Cook on low until carrots are tender about 3-4 hours.

In a small bowl whisk together the cornstarch and water until smooth. Add the orange juice once the water has evaporated. Orange zest and fresh herbs.

Add in orange juice maple syrup garlic salt and butter if using and cook over medium heat for 4 minutes or until the carrots are coated and the glaze begins. Add honey or agave and mix well. Wash the thyme stalks in hot water for 20 seconds.

Make the orange honey glaze.

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