Whats a simple thing i can do to carrots to make them tastier without roasting them?

Question

i would prefer to boil them., thanks.

they'll be eaten with chicken in a tomato and cheese and basil sauce and potato cakes

Answer 1

LEMON CARROTS

3 c. thinly sliced carrots

1/2 c. water

1 TB sugar

1/2 tsp. salt

2 TB butter

1 TB lemon juice

1/4 tsp. grated lemon peel

Combine carrots, water, sugar & salt in saucepan.  Cover and cook over med. high heat until water has evaporated (about 20 min).  Add rest of ingredients and stir until butter is melted.....  Serves 4

Answer 2

boil them and then add a glaze on top and maybe some roasted almond slivers...

1 1/2 lb ready-to-eat baby-cut carrots

1/3 cup packed brown sugar

2 tablespoons butter or margarine

1/2 teaspoon salt

1/2 teaspoon grated orange peel

1. In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.

2. In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.

3. Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Answer 3

Buttery Cooked Carrots  

1 pound baby carrots    

1/4 cup margarine  

1/3 cup brown sugar

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.

Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Carrot Slaw

1 lb. finely grated carrots

1/2 c. pineapple tidbits

1/2 c. sugar

1/3 c. whole milk

1/2 c. raisins

1 c. mayo

1/4 c. oil

     Mix together carrots, raisins and pineapple. Mix together mayo, sugar, oil and milk and pour over slaw.

Answer 4

Just boil them and add butter when serving.

My favorite tho is creamed carrots

Peel and slice the carrots. Boil in salted water till done. Pour a little more than half the water out and add cream or milk to cover the carrots. Make a thickening of flour and water . Add butter to the carrots and milk and heat to a boil. Add the thickening till creamy.

Thickening- 2 tbl. flour to 1/4 C of water.if too thick add more water  

Answer 5

i would tell you to add some brown sugar and butter to them but that's just too much with the chicken and sauce.  

with what you're having, i'd go with something very simple.  steam them (or boil) and add some butter.

getting away from the orange/red color would look better on the plate.  perhaps green beans or broccoli.  

Answer 6

Boil until crisp tender, drain then return to the pan, add a little butter and brown sugar, cinnamon if you want.

Answer 7

add dip

Answer 8

I make mine with orange juice, and at the end, it has a nice glaze on them. I'll look for the recipe I use...

Found it...

***Orange Glazed Carrots***

1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces

2 tablespoons butter

Coarse salt

3 tablespoons orange juice

Directions

In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.

Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

You could also drizzle them with a little bit of honey, and sprinkle with dill.

Answer 9

Boil them with a little butter and brown sugar, salt & pepper. Mmm mmm good!