Best Skillet Carrots With Orange And Pecans Recipes

Marmalade-Glazed Carrots With Candied Pecans image

Provided by Food Network Kitchen

Time 35m

Yield 6-8 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
2 tablespoons orange marmalade
2 pounds baby carrots (preferably rainbow), tops trimmed
3/4 cup fresh orange juice
3 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1/3 cup chopped candied pecans

Steps:

Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
Photograph courtesy Anna Williams

Sweet Carrots With Pecans image

Provided by Parsley

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs carrots, sliced (or 2 lbs baby carrots)
1 cup pineapple juice (or orange juice)
1/2 cup brown sugar
3 tablespoons butter
1 1/2 teaspoons cornstarch
1/2-3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup chopped pecans

Steps:

In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
Serve.

Nutrition Facts : Calories 203.1, Fat 9.6, SaturatedFat 3.2, Cholesterol 11.4, Sodium 260.7, Carbohydrate 30, Fiber 4, Sugar 21.8, Protein 1.9

Skillet Roasted Carrots! image

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

Steps:

Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
Drain the carrots on paper towels befoe serving. Enjoy!

SKILLET CARROTS WITH ORANGE AND PECANS image

Yield 6 servings

Number Of Ingredients 12

3/4 c pecans, chopped coarse
3 T unsalted butter
2 T maple syrup
salt
2 medium shallots, minced
1/2 t orange zest
1/3 c fresh orange juice
pinch (or more) cayenne
2 t flour
1.5 lbs thin sliced carrots (can coin or julienne)
2/3 c reduced sodium chicken broth or good stock
1/4 t cumin

Steps:

Toast pecans over medium high heat about 3 minutes (stir to avoid schorching). Remove from heat, stir in syrup and salt. Wipe out skillet. Heat butter. When foaming subsides, add shallots, zest, cayenne and cook, stirring, till shallots are soft. Stir in flour until combined, then add carrots and cumin. Saute for a few seconds. Add broth and juice, bring to boil, reduce heat, cover and cook till tender crisp (about 2.5 to 3 minutes). Uncover, simmer till sauce is thick. Remove from heat, adjust seasoning, sprinkle with pecans and serve.