Carrots They Ll Eat 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

OVEN ROASTED CARROTS

Oven Roasted Carrots image

These Oven Roasted Carrots are an ultra-easy side dish with basically just 1 ingredient and 2 minutes of prep time! Mmmm ... a surprisingly delicious technique! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegan (and Vegetarian) • Gluten Free • Paleo •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories Vegetables

Time 22m

Number Of Ingredients 5

Ingredients

2 pounds bagged baby carrots (or similarly sized, peeled and cut carrots) (patted dry, if needed)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
minced fresh parsley for garnish, if desired (see post for other suggestions on varying the herbs, spices, and flavorings)

Steps:

Preheat oven to 475°F. Line two baking sheets with parchment paper.
Toss baby carrots with oil, and then sprinkle with salt and pepper. (You can do this in a bowl before spreading the carrots on the baking sheets, or you can do it directly on the lined baking sheets. Either way, just be sure that all the carrots are evenly coated in oil, and that the salt and pepper are evenly distributed.)
Arrange carrots in a single layer on the baking sheets. (Don't over-crowd them, or they won't roast properly.)
Roast carrots for about 12 minutes (until some browned, blistered spots are beginning to form), and then stir them, spreading them back out evenly across the baking sheets.
Return carrots to the oven, rotating the position of the baking sheets, and continue roasting for about another 8-12 minutes (the exact timing will depend on how thick your carrots are), until the carrots are roasted to your liking.
Serve immediately, garnished with minced fresh parsley (if desired, to add a pop of color).

Nutrition Facts : Calories 49 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 314 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CARROTS THEY'LL EAT

Carrots They'll Eat image

Make and share this Carrots They'll Eat recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb carrot, scrubbed and sliced
1/2 cup apricot jam
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon grated orange zest
1/4 teaspoon nutmeg

Steps:

Cook carrots in boiling water until tender, drain.
Add remaining ingredients and stir to coat well.

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