FREEZE AHEAD GOLDEN GLAZED CARROTS
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
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.
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David William
[email protected]I've tried several recipes for golden glazed carrots, and this one is by far the best. The carrots are always perfectly tender and the glaze is sweet and flavorful.
Shawn Rivers
[email protected]These carrots are so easy to make and they taste amazing. I will definitely be making them again and again.
Robert Christianson
[email protected]I'm not a huge fan of carrots, but these were actually really good. The glaze was perfect.
Rana Muhammad Abbas
[email protected]These carrots were delicious! I loved the combination of the sweet glaze and the crunchy carrots.
Mason Baxter
[email protected]I've made these carrots several times now and they are always a hit. They are the perfect side dish for any occasion.
Onthatile Sehume
[email protected]I'm always looking for new ways to cook carrots, and this recipe is a keeper. It's so easy and the carrots turn out perfectly every time.
Christiana Christiana
[email protected]These carrots are a great way to get your kids to eat their vegetables.
Ahmadzai paktiawall
[email protected]I love that this recipe is so versatile. I can use any type of carrots that I have on hand.
Hassan Ndawula
[email protected]I was skeptical about freezing the carrots before cooking them, but it worked out great. The carrots were still just as flavorful and delicious after being frozen.
Anthony Watkins
[email protected]I made these carrots for my family and they loved them. Even my picky kids ate them without any complaints.
Peter Holden
[email protected]These carrots are the perfect side dish for any meal. They are sweet, savory, and a little bit crunchy.
Jeremy Hamilton
[email protected]I love the golden glaze on these carrots. It's so flavorful and it really makes the carrots stand out.
Ahmad Boy
[email protected]These carrots were a hit! They were so easy to make and they tasted delicious. I will definitely be making them again.