Baby Corn With Carrots Recipes

HERBED CORN AND CARROTS

Steps:

• In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

CARROT AND CORN COMBO

Steps:

• Melt the butter in medium pot.
• Add all the ingredients to it.
• Cook until the carrots are tender.
• approximately 12 to 14 minutes.
• Stir occasionally.
• Serve hot.

HOW TO COOK BABY CORN

Steps:

• Clean the corn. Rinse the baby corn under cool, running water, then dry it with clean paper towels. Fresh baby corn may have silks attached to the cobs, so you'll need to pull these silks away while rinsing them. If using frozen baby corn, thaw the corn before use and rinse away any remaining ice crystals. If using canned baby corn, drain the liquid and rinse the corn before use.
• Trim off the thick ends. Using a sharp kitchen knife, trim the thick stem ends off each cob of baby corn. The rest of the miniature cob can be left whole. Since baby corn is so small, it's often left whole when cooked and served. If desired, however, you can cut the corn into 1-inch (2.5-cm) cubes, cut the corn into 1-inch (2.5-cm) diagonals, or slice each mini cob in half lengthwise. Note that cut baby corn requires less cooking time than whole baby corn, however.

BALSAMIC ROASTED BABY CARROTS

Steps:

• Preheat oven to 400 degree F.
• Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
• Rinse your carrots and pat dry.
• In a medium sized glass bowl (or large if double batching) place the carrots inside.
• In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
• Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
• Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelized goodness on both sides.
• Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley.
• Serve with a big old Vitamin A loving smile!

CARAMELIZED BABY CARROTS

Steps:

• Preheat oven to 400°F.
• Combine all ingredients in a bowl; toss. Spread carrot mixture on a foil-lined baking sheet. Bake at 400°F for 20 minutes or until tender and caramelized, stirring once after 10 minutes.

BABY CORN WITH CARROTS

Steps:

• Bring water to a boil.
• Add carrots along with sweetener and salt, cover.
• Cook for 5 to 7 minutes.
• Add baby corn and parsley, cook an additional 5 minutes; add more water if necessary.