Recipes

[beach-mom]

Does anyone have a recipe for carrots that is more "spring" than fall? I need one to go with a baked chicken dinner I'm making. Most of the recipes I've seen are geared more to fall. When I make carrots for my family I steam or boil them. I'd like something a little more appropriate for a dinner party. TIA!  

[sundrops]

Hi beach-mom, I just made carrots for our Easter potluck. I seasoned 2 lbs. of baby carrots with olive oil, salt and pepper. I placed them on a cookie sheet and roasted them in a 400 degree oven. After 20 minutes, I lowered the oven temperature to 375 degrees. I kept checking them with a fork until they were just tender. They probably cooked around 35-40 minutes. In a skillet, I melted a half cup of butter with a half cup of brown sugar. When the sugar was melted, I squeezed in the juice of a quarter of a naval orange. Stir in the carrots to coat. I poured them into a shallow casserole dish and placed them back into the oven for 15 minutes on 350 degrees until I left for the party. They were eaten up. I was even asked for the recipe!

[CinNC]

I used to have a recipe that called for baby carrots - or any carrots - which I julienned.  Put the carrotts in a pan and pour over a  small (one serving size) can of pineapple juice.  Cook until the pineapple juice is gone and sprinkle the carrots w/cinnamon. 

[novamc1]

If you use the search engine on this site for carrot recipes posted  in December  2015 on the "Recipes" board by me, you will find a number of carrot recipes that I offered at about the same time.  I don't have time to repeat all of them, but here are a few variations  that might be good for spring and summer use:

CRISPY MARINATED CARROTS--6  servings‎

1 pound carrots, thinly sliced

1/3 cup chopped onion

1/3 cup chopped green pepper

1/3 cup vinegar

3 tablespoons vegetable oil

1/3 cup sugar

1/4 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Cook carrots in small amount of boiling water about 5 minutes or until crisp-tender.

Drain carrots.

Combine carrots, onion and green pepper.  Set aside

Combine vinegar, oil, sugar, mustard, and Worcestershire in a jar.

Cover tightly and shake vigorously

Pour over vegetables and toss lightly with fork.

Refrigerate overnight.

________________________________

COPPER PENNY CARROTS--8 servings 

‎12-14-2015 03:16 PM - edited

2 pounds carrots, thinly sliced

2 small green peppers, thinly sliced into rings

1 medium onion, thinly sliced

1 teaspooon Worcestershire sauce

1 cup sugar

3/4 cup white vinegar

1 teaspoon prepared mustard

1 can condensed tomato soup

1/2 cup salad oil

Salt and pepper to taste

Cook carrots in boiling water until fork tender.

When cool, alternate layers of carrots with pepper and onion slices

In saucepan, combine Worcestershire sauce and remaining ingredients over heat.

Pour sauce mixture over vegetables, cover and refrigerate.

Best when allowed to set for up to a few days.

_________________

LEMON-GLAZED CARROTS--8 servings

2 pounds carrots, scraped and diagonally sliced

1/4 cup butter

1/4 cup firmly packed brown sugar

1/4 cup lemon juice

1/2 teaspoon salt

Cook carrots in small amount of boiling water 12 -15 minutes or until crisp-tender.

Drain carrots.

Melt butter in small saucepan; add remaining ingredienrts.

Bring mixture to a boil, stirring constantly

Pour over carrots and toss gently

[novamc1]

1 pound carrots, thinly sliced

1/3 cup chopped onion

1/3 cup chopped green pepper

1/3 cup vinegar

3 tablespoons vegetable oil

1/3 cup sugar

1/4 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Cook carrots in small amount of boiling water about 5 minutes or until crisp-tender.

Drain carrots.

Combine carrots, onion and green pepper.  Set aside

Combine vinegar, oil, sugar, mustard, and Worcestershire in a jar.

Cover tightly and shake vigorously

Pour over vegetables and toss lightly with fork.

Refrigerate overnight.

________________________________

COPPER PENNY CARROTS--8 servings 

‎12-14-2015 03:16 PM - edited

2 pounds carrots, thinly sliced

2 small green peppers, thinly sliced into rings

1 medium onion, thinly sliced

1 teaspooon Worcestershire sauce

1 cup sugar

3/4 cup white vinegar

1 teaspoon prepared mustard

1 can condensed tomato soup

1/2 cup salad oil

Salt and pepper to taste

Cook carrots in boiling water until fork tender.

When cool, alternate layers of carrots with pepper and onion slices

In saucepan, combine Worcestershire sauce and remaining ingredients over heat.

Pour sauce mixture over vegetables, cover and refrigerate.

Best when allowed to set for up to a few days.

_________________

LEMON-GLAZED CARROTS--8 servings

2 pounds carrots, scraped and diagonally sliced

1/4 cup butter

1/4 cup firmly packed brown sugar

1/4 cup lemon juice

1/2 teaspoon salt

Cook carrots in small amount of boiling water 12 -15 minutes or until crisp-tender.

Drain carrots.

Melt butter in small saucepan; add remaining ingredienrts.

Bring mixture to a boil, stirring constantly

Pour over carrots and toss gently

[novamc1]

2 pounds carrots, thinly sliced

2 small green peppers, thinly sliced into rings

1 medium onion, thinly sliced

1 teaspooon Worcestershire sauce

1 cup sugar

3/4 cup white vinegar

1 teaspoon prepared mustard

1 can condensed tomato soup

1/2 cup salad oil

Salt and pepper to taste

Cook carrots in boiling water until fork tender.

When cool, alternate layers of carrots with pepper and onion slices

In saucepan, combine Worcestershire sauce and remaining ingredients over heat.

Pour sauce mixture over vegetables, cover and refrigerate.

Best when allowed to set for up to a few days.

_________________

LEMON-GLAZED CARROTS--8 servings

2 pounds carrots, scraped and diagonally sliced

1/4 cup butter

1/4 cup firmly packed brown sugar

1/4 cup lemon juice

1/2 teaspoon salt

Cook carrots in small amount of boiling water 12 -15 minutes or until crisp-tender.

Drain carrots.

Melt butter in small saucepan; add remaining ingredienrts.

Bring mixture to a boil, stirring constantly

Pour over carrots and toss gently

[novamc1]

2 pounds carrots, scraped and diagonally sliced

1/4 cup butter

1/4 cup firmly packed brown sugar

1/4 cup lemon juice

1/2 teaspoon salt

Cook carrots in small amount of boiling water 12 -15 minutes or until crisp-tender.

Drain carrots.

Melt butter in small saucepan; add remaining ingredienrts.

Bring mixture to a boil, stirring constantly

Pour over carrots and toss gently

[Zhills]

Holiday Carrots  

Ingredients:

24 oz fresh baby rainbow (or baby-cut) carrots
2/3 cup dried apricots, coarsely chopped
4 limes, for zest/juice
4 tablespoons olive oil
4 tablespoons honey
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper 
1/2 teaspoon kosher salt
1/2 cup presliced green onions

Steps

1. Bring 4 cups water to a boil for cooking carrots. Cut larger carrots into thirds and small carrots in half. Chop apricots. Grate/zest lime peel (no white; 1 teaspoon); squeeze limes for juice (1/4 cup).
2. Place carrots in boiling water and cover; cook 6 minutes (carrots will be al dente). Meanwhile, combine in medium saucepan on medium-high: zest, juice, oil, honey, red pepper, mustard, and salt; simmer 2–3 minutes, stirring occasionally, or until sauce thickens slightly.
3. Drain carrots thoroughly. Stir carrots, apricots, and onions into dressing; cook and stir 2–3 minutes or until evenly coated. Salad may be served warm, at room temperature, or chilled.

Courtesy Publix Aprons

[novamc1]

Here is one more.  (I've seen similar ones that call for using thyme rather than dill)

Roasted Carrots with Fresh Dill--4 servings

In roasting pan, toss 8-10 large carrots with enough olive oil to    coat.

Top with 1 tablespoon unsalted butter, cut into small pieces, plus

some coarse salt and pepper.

Roast in 425 degree oven to desired tenderness, then turn broiler to high and cook until carrots are slightly browned.

Sprinkle a tablespoon of chopped fresh dill over the carrots.

[Nadine O]

Take 2 pounds of carrots, baby or cut into pieces and cook them in boiling, salted water.  When finished cooking, drain the carrots and set aside.  in a saucepan, melt 4 tablespoons of butter, 4 tablespoons of brown sugar and the juice of 1/2 of a lemon.  Saute the carrots until they are well coated.  Garnish with freshly ground black pepper and parsley.  Hope this helps  Sometimes I don't use the lemon juice at all.  I just want the candy coating alone sometimes

[Nightowlz]

A lot of yummy carrot recipes. I like to eat peeled organic raw carrots. YUM!!! They are so good.

[Mothertrucker]

MARMALADE GLAZED CARROTS

 2 lbs fresh baby spring carrots with tops trimmed close

2/3 C Orange Marmalade

3 T Brown Sugar

2 T Butter

1/2 C toasted chopped pecans

1tsp Rum Extract

Steam carrots till crips-tender about 12 min. or so. Combine next 3 ingredients in saucepan and cook over medium heat till reduced to about 1/2 cup- add pecans and extract- pour over carrots

[DiAnne]

Blanch carrots until desired doneness in skillet.  Drain liquid.  Add orange marmalade and butter (about equal parts).  Stir together.  S&p to taste.