I'm not a huge fan of carrots but I loved this recipe! Go to shopping list. I've made this with the regular grocery store carrots and some little sweet baby carrots from our local farmers market and both attempts were delicious. Know that if you're using baby carrots as pictured vs carrot sticks as noted in the recipe, simmering for 10 minutes will leave them still quite crunchy in the middle. Candy Lady 95 The flavor is fantastic! I grew up with my mom making these and I love them.
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Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze.
Remove from the heat and stir in the chives. Get a sneak-peek of the new Food Network recipe page and give us your feedback. Get an editor-picked recipe delivered to your inbox daily. Home Recipes Trisha Yearwood. Prev Recipe Next Recipe. Glazed Zucchini and Carrots. Recipe courtesy of Trisha Yearwood.
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After-School Snacks 50 Photos. Healthy Weeknights Photos. Mummy Puff Pastry Bacon-Chicken Jalapeno Popper Sheet Pan Fried Rice I added some Vidalia onions cooked first til browned and then followed the recipe. They were really good! I used regular carrots cut on a bias instead of the baby cut ones. It is after all a vegetable. These carrots are so easy to put together and they are great for adding color to a meal.
Sometimes I sub a little bit of orange juice for the lemon juice. A little orange or lemon zest also adds just a bit of zing to complement the sweet honey. These do not last long when I make them! Great way to get your carrots in!
I let them cook just a tad little longer so they will be tender enough for the young kids. Lemon-Garlic Glazed Corn on the Cob 8. North African Spiced Carrots 6.