Mary Anne's Honey Glazed Carrots Cointreau - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne's Honey Glazed Carrots Cointreau

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Want a side dish to serve during the holidays that is absolutely delicious and oh-so easy? You can even prepare this dish a day or two ahead and pop it into the oven just before your guests arrive.

30 fresh baby carrots ¼ cup honey

4 Tablespoons Cointreau or 1 ½ Tablespoons fresh lemon juice

Gran Marnier Salt and pepper, to taste, optional

¼ cup brandy 2 Tablespoons fresh parsley,

4 Tablespoons butter, sliced into small cubes chopped, optional

Preheat oven to 350 degrees F. Butter a 1 ½ quart baking dish. Set aside. Parboil peeled baby carrots in boiling salted water for approximately 5 to 7 minutes. Drain. Place carrots into the prepared baking dish.

In a small bowl, combine Cointreau or Gran Marnier, brandy, honey, lemon juice. Pour mixture over the carrots. Toss to coat carrots. Top with butter cubes. Bake at 350 degrees for approximately 20 minutes. Stir. If using, sprinkle with parsley and serve. Serves 6.

Note: If you like a crunchier carrot, lessen the baking time to 15 or less minutes.

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