Type what you have

Ingredients

• ✓ carrot
• broccoli
• water
• cornstarch
• chicken bouillon granules
• salt
• peanut oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
2. 2 Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
3. 3 Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
4. 4 Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

By Chelsea

Ingredients

• ✓ carrot
• pork neck bone
• water
• potato
• tomato
• onion
• sugar
• salt

Instructions

1. 1 Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
2. 2 Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

By Angela

Ingredients

• ✓ carrot
• beef top sirloin steak
• sugar snap pea
• broccoli floret
• bell pepper
• garlic
• stir-fry sauce
• red pepper
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ carrot
• vegetable oil
• beef sirloin
• broccoli floret
• red bell pepper
• green onion
• garlic
• soy sauce
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.
3. 3 Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
4. 4 Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
5. 5 Serve hot and enjoy!

By inesgosner

Ingredients

• ✓ carrot
• soy sauce
• sesame oil
• brown sugar
• garlic
• red onion
• black pepper
• red pepper flake
• sesame seed
• leek
• beef round steak

Instructions

1. 1 In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
2. 2 Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

By SONNYCHIBA

Ingredients

• ✓ carrot
• soy sauce
• sesame oil
• ginger
• garlic
• pork tenderloin
• vegetable oil
• napa cabbage
• salt
• black pepper

Instructions

1. 1 Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

By JLC

Ingredients

• ✓ carrot
• rice
• sesame oil
• water
• vegetable oil
• salt
• black pepper
• egg
• pea
• soy sauce
• sriracha sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to the manufacturer's instructions.
3. 3 Stir cooked rice, sesame oil, water, vegetable oil, salt, and pepper together in a large bowl until evenly combined. Transfer to a 7-inch round metal cake pan or an air fryer insert. Place the pan into the air fryer basket.
4. 4 Place the basket into the preheated air fryer and cook for 10 minutes, stirring halfway through. Pour beaten egg over rice and air-fry until egg is set, about 4 minutes.
5. 5 Add peas and carrots; stir to combine and break up egg. Air-fry for 2 more minutes.
6. 6 Meanwhile, whisk soy sauce and Sriracha together in a small bowl; set aside for serving.
7. 7 Divide fried rice between two serving bowls and pour sauce over top.

By Soup Loving Nicole

Ingredients

• ✓ carrot
• sesame oil
• onion
• chicken
• soy sauce
• celery
• red bell pepper
• pea pod
• green bell pepper
• white rice
• egg
• soy sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add onion and sauté until soft. Add cooked chicken and 2 tablespoons soy sauce; stir-fry for 5 to 6 minutes.
2. 2 Stir in carrots, celery, red bell pepper, pea pods, and green bell pepper; stir-fry for 5 minutes. Mix in cooked rice until thoroughly combined.
3. 3 Stir in scrambled eggs and 1/3 cup soy sauce; cook until heated through and serve hot.

By Sara

Ingredients

• ✓ carrot
• vegetable oil
• chicken breast
• green bell pepper
• red bell pepper
• garlic
• soy sauce
• cornstarch
• pineapple chunk
• vinegar
• brown sugar
• ginger

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
2. 2 Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

By VINEYIS

Ingredients

• ✓ carrot
• chicken broth
• green onion
• bok choy
• celery
• soy sauce
• ginger root
• peanut butter
• sriracha sauce
• garlic
• sugar
• ramen noodle
• chicken

Instructions

1. 1 Bring chicken broth to a boil in a stockpot over medium heat. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, carrot, celery, soy sauce, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. 2 Fill a second large pot with lightly salted water and bring to a rolling boil. Cook ramen noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. 3 Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.

By Elizabeth Wildenhaus Horn

Ingredients

• ✓ carrot
• ramen noodle
• soy sauce seasoning
• vegetable oil
• egg
• vegetable oil
• green onion
• green pea
• red bell pepper
• sesame oil
• sesame oil
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.
3. 3 Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.
4. 4 Heat 1 teaspoon vegetable oil in a large skillet or wok over medium heat. Add green onions into hot oil and stir fry until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.
5. 5 Heat remaining 1 teaspoon vegetable oil in the same wok or skillet over medium heat. Add carrots, peas, and bell pepper separately; stir frying until softened, removing each to the plate with green onions when done.
6. 6 Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same skillet or a wok over medium heat. Stir fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat.
7. 7 Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.
8. 8 Enjoy!

By Karen

Ingredients

• ✓ carrot
• vegetable oil
• chicken breast
• garlic
• ginger
• shallot
• bell pepper
• pineapple chunk
• water
• soy sauce
• cornstarch
• white vinegar
• red pepper flakes

Instructions

1. 1 Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. 2 Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

By Jennifer Landry

Ingredients

• ✓ carrot
• oil
• egg
• green bean
• mushroom
• green bell pepper
• egg noodle
• water
• soy sauce
• doubanjiang
• oyster sauce
• soy sauce
• sesame oil
• spring onion

Instructions

1. 1 Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
2. 2 Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
4. 4 Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
5. 5 Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

By pei

Ingredients

• ✓ carrot
• beef filet
• vegetable oil
• onion
• garlic
• ginger root
• green bell pepper
• beef broth
• cornstarch
• sugar
• soy sauce
• oyster sauce
• salt
• pepper

Instructions

1. 1 In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
2. 2 Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

By Marla

Ingredients

• ✓ carrot
• sesame seed
• soy sauce
• cornstarch
• garlic
• beef round steak
• water
• soy sauce
• cornstarch
• white sugar
• red pepper flake
• vegetable oil
• green onion

Instructions

1. 1 In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
2. 2 In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3. 3 In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4. 4 Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

By ONEMINA

Ingredients

• ✓ carrot
• curry powder
• cayenne pepper
• ginger
• soy sauce
• honey
• hoisin sauce
• cornstarch
• chicken broth
• green onion
• bean sprout
• garlic
• red bell pepper
• onion
• mushroom
• vegetable oil
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.
3. 3 Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
4. 4 Add cooked spaghetti; toss to coat.

By ANGCHICK

Ingredients

• ✓ carrot
• pork chop
• hoisin sauce
• cornstarch
• hoisin sauce
• chicken broth
• cornstarch
• rice vinegar
• sugar
• red pepper flakes
• sesame oil
• garlic
• ginger root
• green bell pepper
• water chestnut
• green onion

Instructions

1. 1 Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
2. 2 Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

By vchooch13

Ingredients

• ✓ carrot
• vegetable oil
• bok choy
• chinese cabbage
• water chestnut
• onion
• pea pod
• broccoli
• vegetable oil
• beef round steak
• ginger
• white wine
• soy sauce
• sugar
• cornstarch
• water
• brown rice

Instructions

1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
2. 2 Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
4. 4 In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

By Kitchenista Jane

Ingredients

• ✓ carrot
• cilantro
• salt
• napa cabbage
• bean sprout
• onion
• shrimp
• garlic
• egg
• vegetable oil
• rice vermicelli
• black mushroom
• cornstarch
• five-spice powder
• white pepper
• rice wine
• soy sauce
• pork loin

Instructions

1. 1 Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
2. 2 Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
3. 3 Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

By MSTINAWU

Ingredients

• ✓ carrot
• water
• cornstarch
• red bell pepper
• celery
• napa cabbage
• sweet chili sauce
• red pepper flakes
• onion
• cooking oil
• pork loin
• garlic powder
• soy sauce
• sesame oil
• ginger
• garlic powder
• sweet chili sauce
• soy sauce
• chinese noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, ground ginger, and sesame oil in a large bowl; add drained noodles and toss to coat; set aside.
3. 3 Whisk together 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add pork and stir to coat. Allow to marinate 5 minutes.
4. 4 Heat cooking oil in a wok or a large, deep skillet over medium-high heat. Add pork, onions, and red pepper flakes; cook until pork is browned completely. Stir in 3 tablespoons sweet chili sauce, napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are heated through, about 5 minutes.
5. 5 Whisk together cornstarch and water in a bowl; add to stir-fry, stirring until mixture thickens. Serve stir-fry over noodles.

By thriftybob

Ingredients

• ✓ carrot
• green onion
• water
• chicken broth
• green onion
• sugar snap pea
• bok choy
• egg
• wonton wrapper
• salt
• sugar
• sesame oil
• ginger
• soy sauce
• green onion
• ground pork
• cornstarch
• rice wine

Instructions

1. 1 Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
2. 2 Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
4. 4 Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
5. 5 Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

By Allrecipes

Ingredients

• ✓ carrot
• green onion
• onion
• bean sprout
• celery
• chow mein noodle
• canola oil
• sugar
• rice wine vinegar
• oyster sauce
• soy sauce
• chicken broth
• chicken breast
• black pepper
• sesame oil
• cornstarch
• soy sauce
• rice wine vinegar
• water

Instructions

1. 1 Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
2. 2 Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
3. 3 Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
4. 4 Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

By tishasc22

Ingredients

• ✓ carrot
• rice
• bamboo shoot
• water chestnut
• baby corn
• onion
• green bell pepper
• water
• chicken breast
• vegetable oil
• salt
• ginger
• sugar
• garlic
• chile oil
• hoisin sauce
• green onion
• soy sauce
• red pepper

Instructions

1. 1 Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
2. 2 Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
3. 3 Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
4. 4 Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

By Tracy Monroe

Ingredients

• ✓ carrot
• butter
• parmesan cheese

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ carrot
• olive oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Ingredients

• ✓ carrot
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.
3. 3 Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.
4. 4 Stir in brown sugar and butter; simmer and stir until butter melts.
5. 5 Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

By beckie

Ingredients

• ✓ carrot
• brown sugar
• butter
• bourbon

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ carrot
• brown sugar
• butter
• orange marmalade

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ carrot
• water
• butter
• honey
• rosemary

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100

Ingredients

• ✓ carrot
• butter
• honey
• ground ginger
• lemon juice

Instructions

1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda