Last Minute Carrots Recipes

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QUICK PICKLED CARROTS



Quick Pickled Carrots image

You're going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots in your fridge, give this recipe a try. You'll be pickling in no time!

Provided by Randa Derkson

Categories     Appetizer     Snack

Time P1D

Number Of Ingredients 8

6-8 carrots (peeled and sliced lengthwise into fourths.)
6 springs dill
1 garlic clove
3/4 cup water
3/4 cup vinegar
2 tsps sea salt
1 1/2 tsps cane sugar
pinch red pepper flakes optional

Steps:

  • After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
  • I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
  • Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
  • Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.

Nutrition Facts : ServingSize 1 serving, Calories 54 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1230 mg, Fiber 3 g, Sugar 6 g

SAUTéED CARROTS



Sautéed Carrots image

How to cook perfect Sautéed Carrots. This quick and healthy side dish is fast enough for weeknight dinners but tastes special enough for company!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 20m

Number Of Ingredients 7

2 pounds carrots (peeled and cut into diagonal, 1/4-inch-thick slices)
1/3 cup water
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter (use coconut oil to make vegan)
1 tablespoon honey or pure maple syrup (optional)
1 to 2 tablespoons chopped fresh herbs of choice: ( parsley, dill, and thyme are all delicious)

Steps:

  • In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don't let them turn mushy).
  • Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
  • Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 6), Calories 90 kcal, Carbohydrate 17 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Fiber 4 g, Sugar 10 g

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