Best 2 Freeze Ahead Golden Glazed Carrots Recipes

Golden glazed carrots are a classic side dish that can be enjoyed all year round. While they are a popular Thanksgiving dish, they are also perfect for potlucks, picnics, and weeknight dinners. However, preparing them fresh can be time-consuming, especially if you are short on time. The perfect solution is to freeze ahead golden glazed carrots. By making a batch ahead of time and freezing them, you can have a delicious and healthy side dish ready to go whenever you need it.

Here are our top 2 tried and tested recipes!

FREEZE AHEAD GOLDEN GLAZED CARROTS

Freeze Ahead Golden Glazed Carrots image

This is a very nice glazed carrot recipe I got from a Woman's Circle magazine. It includes what I think is a very clever way of freezing the carrots so you don't have to worry about defrosting; they can be baked right in the casserole you froze them in, without typing up the casserole dish in the freezer. And it's a technique you could probably use with many other frozen vegetables recipes. I hope you enjoy it!

Provided by Charmed

Categories Vegetable

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

boiling water
1 1/2 lbs baby carrots (or regular carrots, cut into about 2 1/2-inch lengths, then quartered)
2 tablespoons flour
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon thyme
1 tablespoon cider vinegar
1 tablespoon lemon juice
1/2 cup orange juice
1 orange, zest of
2 tablespoons butter

Steps:

Put the carrots in a saucepan and pour boiling water over them.
Return to the boil and boil for exactly 5 minutes, then drain thoroughly and set aside.
In another small saucepan, blend together the flour, sugar, salt and thyme.
Add vinegar, lemon and orange juices, and orange rind.
Bring to a boil while stirring until creamy.
Add butter and cook for 5 minutes over very low heat.
Line a casserole dish you'd like to eventually bake the carrots in with aluminum foil, cutting strips long enough so they can extend over the sides of the pan far enough so there is enough to eventually cover the carrots completely.
There should be enough strips to cover the bottom and sides of the casserole completely.
Add the blanched carrots to the foil lined casserole; pour the sauce over them.
Freeze as is, uncovered, until completely frozen.
Remove the pan from the freezer, fold over the foil to cover and wrap the carrots completely, and remove the package from the casserole.
Wrap again in more foil, plastic wrap or freezer wrap if desired, and return to the freezer.
When ready to serve, Preheat the oven to 350°F.
Spray the same casserole dish you used to freeze the carrots with non-stick spray, unwrap the carrots, and place them into the casserole dish.
Bake, covered, in a 350°F oven for 25 minutes.
Remove the cover and bake an additional 15 minutes.

ORANGE-HONEY GLAZED CARROTS

Orange-Honey Glazed Carrots image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 4 to 5 minutes

Number Of Ingredients 8

Ingredients

3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper

Steps:

Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Tips:

Select the right carrots: Choose carrots that are fresh, firm, and have a deep orange color. Avoid carrots that are limp or have blemishes.
Peel and cut the carrots evenly: This will help them cook evenly. If the carrots are different sizes, cut them into similar-sized pieces so they cook at the same rate.
Use a large skillet or saucepan: This will give the carrots plenty of room to cook and prevent them from overcrowding.
Don't overcrowd the pan: If you overcrowd the pan, the carrots will not cook evenly and will become mushy.
Cook the carrots until they are tender-crisp: You don't want to overcook the carrots, or they will become mushy. Cook them until they are tender but still have a slight crunch.
Make the glaze ahead of time: The glaze can be made up to 2 weeks ahead of time and stored in the refrigerator. When you're ready to use it, simply reheat it over low heat until it is melted.
Serve the carrots immediately: The carrots are best served immediately after they are cooked. However, they can also be stored in the refrigerator for up to 3 days.

Conclusion:

Golden glazed carrots are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion dinner. You can experiment with different spices and herbs to create a glaze that suits your taste. And because they can be made ahead of time, they are a great option for busy families.

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