ISO ideas to use carrots as a side dish...

[applecrisp]

Whenever I buy carrots I almost always use them raw --- toss in salads or simply eat as a snack.

For a change, I was thinking of trying them as a side dish or even a carrot salad. Oh, and doing more that wash and toss on plate.

Hot? Cold? Maybe roasting?

As always, any ideas would be great!

Thanks!

[HealthyinMN]

A few ideas...

Braised Carrots (Adapted from EW)



1 tablespoon extra-virgin olive oil
16 ounces carrots, peeled, trimmed and cut into thick sticks
6 cloves garlic, smashed and peeled
2 fresh tomatoes, cored and coarsely chopped
1/4 cup chopped fresh mint
3 slices lemon, seeds removed, plus juice from rest of lemon
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon fennel seeds
1/4 teaspoon ground cumin

In a heavy skillet, place oil and carrots inside and heat over high. Cook, stirring often, until the carrots brown - about 10 minutes.

Mix in garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin. Continue cooking until very bubbly. Reduce heat to low, cover and cook for 20 minutes. Stir the carrots once again to turn them all around. Cover again and cook until the carrots are very soft, about 20 minutes more. Add the saved lemon juice and season with fresh ground pepper to taste. Serve warm or cold.

Caramelized Cumin-Roasted Carrots (Adapted from Bon Appétit)


12 medium to large carrots, peeled and cut on diagonal into 1/2" thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
1 1/2 to 2 teaspoons coarse salt

Preheat oven to 400 degrees.

Lightly coat a large, rimmed baking sheet with nonstick spray.

In a large bowl, add cut carrots, oil, cumin seeds and salt - toss until well combined. Scoop mixture out onto the baking sheet, spreading the carrots out to form a single layer.

Place pan into the oven and roast, turning the carrots over once, until they are tender and lightly caramelized, about 35 to 40 minutes.

Remove from the oven and allow to cool slightly before servings.

Makes about 4 to 6 servings.


Roasted Carrots with Honey (Adapted from Everyday Food)



1 1/2 pounds carrots, peeled and diagonally cut into 2" lengths (halved if very thick)
1 tablespoon olive oil
salt and fresh ground black pepper
1 tablespoon orange blossom honey

Preheat oven to 450 degrees.

On a large, rimmed baking sheet, add carrots and drizzle with olive oil - season with salt and pepper to taste. Toss until well coated. Place into the oven and cook until tender, turning once, about 30 to 35 minutes. Remove from the oven, drizzle with honey and gently toss to coat.

Makes about 4 servings.

[applecrisp]

Thanks Joe for the recipes. I always loving seeing the pics too.

For the roasted carrots with honey, I was thinking of subbing maple syrup since I don't have any honey on hand.

Hope you are enjoying California!

[tbb113]

Here are some other ideas from long ago


Carrot and Radish Salad
Preparation: 10 minutes
Serves 2

Ingredients
4 medium carrots
1 bunch red radishes (I used half a bunch)
1/4 tsp freshly grated lime zest
1 tbsp fresh lime juice
1 1/2 tbsp olive oil

Directions
Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Chop Radishes. Whisk together zest, juice, oil, and salt and pepper (I didn't use salt and pepper) to taste and toss with vegetables.

Carrots with Paprika and Capers
4 tsp olive oil
2 tsps Hungarian sweet paprika
1 cup diced sweet onion
7 cups (1/2 inch) diagonally cut carrots (about 2 pounds)
1/2 cup water
6 garlic cloves, minced
2 tbsp capers
2 tbsp red vinegar
1/2 tsp salt
2 tbsp chopped fresh parsley

1. heat oil in a large nonstick skillet over medium-high heat. Add paprika, saute 30 seconds. Add onion, saute 5 minutes or until tender. Add carrot, water, and garlic; reduce heat to medium-low. Cover and cook 10 minutes or until carrot is tender. Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost avaporates. Sprinkle with parsley. Yield 8 servings
__________________
Roasted Carrots with Orange Brown Butter and Sage
Tyler Florence's Real Kitchen
45 mins
Serves 4

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, halved
1 tablespoon brown sugar
4 sage leaves

Preheat the oven to 350 degrees. Cut off all but 1 inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 mins, until the carrots are fork tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty-crazy nutty(?!). Squeeze in the juice from the orange halves, add the brown sugar and sage, and continue to cook for 2 mins or until syrupy.

Remove the carrots from the oven and arrange them on the platter. Drizzle the orange brown butter over the carrots and serve.

Spicy Carrots with PeperonciniTOTAL TIME 30 MIN

4 SERVINGS

1/4 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 large garlic cloves, thinly sliced
2 celery ribs, thinly sliced
8 oil-packed sun-dried tomato halves, drained and cut into thin strips (I didn't have oil-packed so I used regular sun-dried tomatoes that I soaked in water)
8 peperoncini (pickled chile peppers) from a jar�drained, stemmed, seeded and thinly sliced
2 tablespoons unsalted butter
1 1/2 pounds carrots, peeled and cut into 3/4-inch pieces
Salt
1 cup vegetable stock
Freshly ground pepper

1. In a large, deep skillet, heat the olive oil until it is shimmering. Add the sliced onion, garlic and celery, cover the skillet and cook the vegetables over moderately high heat, stirring them occasionally, until they are almost softened, about 5 minutes. Add the sun-dried tomatoes and the peperoncini to the skillet and cook until the vegetables are softened, about 3 minutes longer. Scrape the vegetables into a medium bowl and wipe out the skillet.

2. Melt the butter in the skillet. Add the carrots and season them with salt. Cover the skillet and cook the carrots over moderate heat, stirring them occasionally, until they are barely tender, about 6 minutes. Add the vegetable stock to the carrots, cover the skillet partially and cook over moderately high heat, stirring the carrots occasionally, until they are tender and the liquid has reduced to a glaze, about 10 minutes longer (It took me more like 15 minutes...but I might have started with more broth). Stir the peperoncini mixture into the carrots and cook just until it is heated through, about 1 minute longer. Season the carrots and peperoncini with salt and pepper, transfer the vegetables to a bowl and serve.

[Tutalady]

This is the only way my son would eat cooked carrots:
Sunshine Carrots
5 med. carrots, scraped and sliced
1T sugar
1 tsp cornstarch
1/4 tsp salt
1/4 tsp ground ginger
1/4 c orange juice
2T butter
Steam carrots til tender. Combine sugar,
cornstarch, salt, and ginger in a small saucepan.
Add juice. Cook, stirring constantly until mixture thickens.
Boil 1 minute and add butter. Pour over hot carrots and
toss to coat.

[patt]

Here's a very simple one: Steam cut carrots until tender. Add a bit of kosher salt, 1 T maple syrup for every 2 cups of carrots, 1 tsp Dijon mustard and 1 tsp butter. Toss til butter is melted and serve.

And this is fabulous as a main course:
Carrot-Cashew Curry

Vegan
From The Enchanted Broccoli Forest, Mollie Katzen

Serves 6

Put up some rice to cook before you begin. Use 3 cups water to 2 cups rice. Bring to a boil together, cover, and turn heat to very low. White rice (plain or basmati) will be done 20 minutes later. Brown rice (plain or basmati) will be done 40 to 45 minutes later.

1 Tbs. Canola or peanut oil
1 Tbs. Grated fresh ginger
1 tsp. Mustard seeds
1 tsp. Dill seeds
1 tsp. Ground cumin
1 tsp. Ground coriander
1 tsp. Turmeric
2 cups sliced red onion
4 large cloves, garlic, minced
2 tsp. Salt
2 medium-sized potatoes, thinly sliced
5 large carrots, thinly sliced
2 cups orange juice
1/4 tsp. Cayenne (to taste)
1 medium red bell pepper, thinly sliced
1 cup yogurt
1-1/2 cup toasted cashews
chutney (optional)
raita (optional)

Heat a large, deep skillet or Dutch oven. Add oil, ginger, mustard seeds, and dill seeds, and saut� over medium heat for 3 to 5 minutes, or until the seeds begin to pop. Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots. Saute for another 5 minutes, then add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes). Add cayenne and bell pepper. Cover and let it stew another few minutes, until the peppers are just barely cooked. (At this point it can be set aside until shortly before serving time.)

Heat the curry just before serving, stirring in the yogurt at the very last minute. Serve over rice, topped with cashews, with chutney and raita.

Enjoy,
Patt

[LeaHamm]

Carrot-Cashew Curry

That would be perfect for cookiee's *C* game! You would really rack up the points!

Carrot, Cashew, Curry, canola, cumin, coriander, cayenne and chutney.

[RebelYell18]

I've made carrot "fries" before...

Slice into strips, toss with olive oil & whatever seasonings you'd like, and bake at 400* on a baking sheet for about 40 to 50 minutes, or until golden brown and crispy-ish. (Stir a couple times during cooking.)

[patt]

That would be perfect for cookiee's *C* game! You would really rack up the points!

Carrot, Cashew, Curry, canola, cumin, coriander, cayenne and chutney.

It would, except for the fact that I didn't think of it the week of "C" and it is one of my T & T, nothing new.

[Anne]

I love a medly of roasted root vegetables - carrots, beets, turnips, rutebegas, parsnips, onions, sweet potatoes, regular potatoes, whatever I have. Toss with a bit of olive oil and whatever herbs sound appealing at the time and roast. So simple and so good.

[swedish cook]

Thanks for all the great recipes

When the baby variety is out of season I cook CL's Steamed Carrots with Garlic-Ginger Butter using regular, sliced carrots.

[margeslp]

This might be a good Thanksgiving side

Cowboy Carrots in the Round
Episode: Wyoming

3 cups mashed cooked carrots
1 cup cracker crumbs
1 cup milk
3/4 cup grated sharp cheddar
1 cup butter -- softened
1/4 cup grated onion
1 teaspoon salt
1/4 teaspoon hot red pepper sauce
1 dash Worcestershire sauce
4 eggs -- slightly beaten
2 packages peas -- (10-ounce) steamed

Preheat the oven to 350 degrees F. Combine the carrots, cracker crumbs, milk, cheese, butter, onion, salt, hot red pepper sauce, and Worcestershire sauce in a bowl and mix well. Fold in the eggs. Pour into a greased 1 1/2-quart ring mold. Bake for 40 to 45 minutes, or until firm. Unmold onto platter. Fill center with steamed peas.

Recipe Summary

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield 10-12 servings

User Rating 5 Stars

Serving Ideas : On the show they placed steamed peas on the platter outside the ring as well, so the peas were swimming in a sea of green.

[Anne]

I forgot to add that I often shred a few carrots to add to slaw. The colors of carrots, red cabbage, green cabbage, red kale, green kale, collards, green onions, and etc. are wonderful.

[applecrisp]

Thanks everyone for the great ideas! Looking forward to trying something other than the "recipe" of rinse, then eat

Thanks again!

[SallyT]

I'm OBSESSED with roasting carrots these days - I can easily eat an entire bunch from the Farmer's market - so sweet.

I just cut them into quarters, cut in them in half lengthwise, and toss them with olive oil, salt, and pepper, roast at 400 for about 30 minutes until caramelized. SO GOOD.

[Canice]

I liked this recipe for Carrots and Brussels Sprouts from Gourmet magazine.
I like roasted small carrots (true baby carrots, not the chiseled ones) either peeled or just scrubbed and about 1" of the green left on. I toss with a little olive oil and sprinkle with kosher salt and ground pepper and roast. When they're done toss again with minced parsley or dill. They make a nice presentation on a fall table, especially along with roasted cauliflower or baked onions.

[swedish cook]

Tried a new recipe last night and we loved it.

Olive-Oil-Braised Carrots with Warm Spices

1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
3 medium cloves garlic, sliced
1/2 cup lower-salt chicken or vegetable broth
1/4 cup extra-virgin olive oil
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch of ground cayenne
Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.

In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 tsp. salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.

Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more. Serve warm or at room temperature.

The carrots will keep in the refrigerator for up to 3 days.

Here is the link but the picture must be from another recipe
http://www.finecooking.com/recipes/o...s.aspx#reviews

[heavy hedonist]

These are all good:

http://www.foodandwine.com/recipes/carrot-pudding

http://www.foodandwine.com/recipes/c...h-thyme-crumbs

http://www.foodandwine.com/recipes/c...d-baby-carrots

http://www.epicurious.com/recipes/fo...-Pudding-15536