Fried Baby Carrots Recipes

BABY CARROTS

Steps:

• Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

FRIED CARROTS

Steps:

• Clean,peel and slice carrots.
• Slice onion.
• Using cooking spray, spray fry pan and heat to medium.
• Add carrots and onions, salt and pepper to taste.
• Cover pan.
• When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.

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

FRIED BABY CARROTS

Steps:

• Heat the oil in a skillet large enough to hold the carrots in a single layer.
• Add the carrots and cook gently 15 minutes, shaking frequently.
• Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
• Add the sugar and cook 2 minutes.
• Stir in lemon rind and juice and season with salt and pepper.
• Stir in chopped mint and transfer to a serving dish.
• Garnish with sprigs of mint.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

STIR-FRIED CUMIN CARROTS

Steps:

• Mix all the dressing ingredients together and set aside.
• Heat the oil in a wok, then add the carrots. Stir-fry for 3-4 mins until lightly charred, then add the garlic, cumin, chilli and a large pinch of salt. Cook for 2 mins more. Turn off the heat, toss through the dressing and a few chopped carrot tops, then serve.

AIR-FRYER CARROTS

Steps:

• Preheat air fryer to 375°. In a large bowl, toss first 8 ingredients. Place carrots on greased tray in air-fryer basket. Cook until carrots are crisp-tender, 18-20 minutes, stirring occasionally. If desired, sprinkle with fresh thyme.

SKILLET ROASTED CARROTS!

Steps:

• Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
• Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
• Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
• Drain the carrots on paper towels befoe serving. Enjoy!

AIR-FRIED CARROTS WITH BALSAMIC GLAZE

Steps:

• Brush an air fryer basket with olive oil.
• Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
• Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

OVEN-BAKED CARROT FRIES

Steps:

• Heat oven to 425 degrees F. Line a shallow pan with foil.
• Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
• Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
• In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
• Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
• Serve hot or at room temperature.