Carrot Salsasaladside Dish Recipes

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

20 Carrot Recipes: Perfect Sauteed Carrots & More! image

Here are the best sauteed carrots you'll ever have! The perfect easy side dish, they're made with just 3 ingredients and done in 10 minutes.

Provided by Sonja Overhiser

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

8 medium carrots (1 pound)
2 tablespoons olive oil
1/4 teaspoon plus 1 pinch kosher salt
1 tablespoon chopped fresh thyme (or other fresh herbs - we used a combination of thyme and chives)

Steps:

Peel the carrots and slice them diagonally into rounds (on the bias).
Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.

Nutrition Facts : Calories 107 calories, Sugar 5.4 g, Sodium 78.2 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 1.1 g, Cholesterol 0 mg

CARROT SALSA

Carrot Salsa image

There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 cups shredded carrots (from 2 to 3 medium carrots)
3 tablespoons finely diced red onion
1/2 cup chopped fresh cilantro
1/2 to 1 jalapeño, finely diced
Grated zest of 1/2 lime, plus 2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Blue corn tortilla chips, for serving

Steps:

Put the carrots in the bowl of a food processor and pulse until finely chopped.
Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

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