carrot recipe

These Honey Roasted Carrots with thyme are cooked in the oven, giving them a beautiful glaze.  This is one of the best carrot recipes I have ever eaten! Make these simple oven roasted carrots for an easy but impressive side dish for Easter or any other dinner.

Honey Roasted Carrots

carrots

butter

honey

thyme

kosher salt (plus more to taste)

black pepper (to taste)

Preheat oven to 425°F. Line 2 baking sheets with parchment paper, set aside.

Trim tops and bottoms of carrots - I left a little bit of the green stem on for looks, but that is optional.&nbsp; Peel carrots if desired, and cut in half lengthwise. Arrange on the baking sheets, using both sheets if needed to avoid overcrowding.&nbsp;&nbsp;

In a small saucepan, melt the butter with the honey and thyme.&nbsp; When butter is melted, whisk to combine.&nbsp;&nbsp;

Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later.&nbsp; Season the carrots with salt and pepper.&nbsp; Arrange the carrots so that they are flat side down if possible - this will help them with browning.

Place the baking sheets in the oven on two separate racks. Bake for 15-20 minutes, until tender and browning.  Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.

Remove from oven, season with more salt and pepper if desired.  Garnish with more thyme. Serve immediately. 

This easy vegetable tart is the best way to use crescent rolls. 

Bloomin' Vegetable Tart

tube refrigerated crescent rolls

cream cheese, softened

c. Parmesan

lemon juice

parsley

kosher salt

black pepper

zucchini

yellow squash

carrot,

olive oil

https://streaming.hearstdigitalstudios.com/manual_upload/58f90843e694aa455e91881d/mp4/Blooming_Vegetable_Tart_FINAL_FULL_1_1492715597_4000_hd_v3.mp4

This Bloomin' Vegetable Tart Uses Crescent Dough In The Most Genius Way

Billie McKay takes no-waste up a notch with her clever pasta that uses the whole vegetable.

No-waste carrot gnudi

baby (Dutch) carrots, trimmed, leaves reserved

carrots,

(80 milliliters) extra virgin olive oil

unsalted butter

onion,

garlic cloves, finely chopped

fresh ricotta

egg, lightly beaten

flour,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

This quick and easy Chantenay carrot side dish is brimming with white wine and tarragon flavours.

Chantenay carrots with tarragon

Chantenay carrots

dry white wine

Grated zest of ½ lemon

softened butter

tarragon leaves

Cook the Chantenay carrots in boiling water for 5 minutes, until nearly tender. Drain and return to the pan.

Pour in the wine, bring to the boil, then simmer for a few minutes, until reduced by two-thirds.

Stir in the reserved tarragon. Mix in the lemon zest and the butter and melt.

Season and scatter with a small handful chopped fresh tarragon leaves to serve.

Sweet Carrots are made in the slow cooker with only 5 ingredients! Baby carrots simmer in a sweetened chicken broth and butter all day for the best, most tender, and delicious sweet carrots. Perfect side dish for dinner or fancy enough for a Holiday meal. 

Slow Cooker Sweet Carrots

chicken broth

(2 lbs) baby carrots

salt

brown sugar

Spray the insert of the slow cooker with cooking spray. Pour the chicken broth in and then dump the carrots into the slow cooker.&nbsp;

Sprinkle the salt and brown sugar over the carrots. Place the small chunks of butter evenly over top.

Cover with the lid and cook on LOW heat for 5-7 hours.&nbsp;

I like to serve the carrots with some of the sweet sauce in the slow cooker to keep them moist.&nbsp;

This French carrot salad recipe will make carrots exciting again! It&#39;s easy, zesty, slightly sweet, and lightly spiced with cumin.

French Carrot Salad

carrots (peeled)

green onions (thinly

extra virgin olive oil

Dijon mustard

cumin

Grate carrots

Grate the carrots. Using either a box grater or the grater attachment on a food processor, grate the carrots. Place in a large mixing bowl.

Add herbs and onions

Add greens. Add the green onions and parsley to the mixing bowl.

Stir dressing

Make the dressing. In a small bowl, whisk together the oil, lemon juice, mustard, honey, salt, and pepper.

Stir everything together

Stir it all up. Pour the dressing on top of the carrot salad and stir to combine.

Savory and Sweet stir fry shredded carrots are made with simple ingredients in under 15 minutes.

Stir Fry Shredded Carrots 

soy sauce

salt and pepper

In a heavy 10 to 12 inch skillet...

In a heavy 10 to 12 inch skillet melt butter over moderately high heat. Add shredded carrots, soy sauce and a pinch or two of salt and pepper.

Fry carrots stirring occasionally until golden brown.

Taste and adjust seasonings.

Serve hot.

This carrot rice recipe, also known as Timman Jizar, is an incredible Iraqi vegetarian recipe and basmati rice dish! Flavoured with onions, grated carrots, tomato, and a hint of cinnamon, it strikes the perfect balance. This quick and easy carrot rice recipe is ready to serve within just 30 minutes!

The Best Carrot Rice Recipe (Iraqi Timman Jizar)

onion

carrots (grated (about 1.5 cups packed) *see notes)

tomato

vegetable oil

cinnamon

chicken bouillon cube (substitute for vegetable for vegetarian option)

basmati rice

water

Start by finely dicing the onions and tomatoes

Wash, peel and grate the carrots, discarding the green parts

In a non-stick pot on medium heat, heat the vegetable oil and add the onions. Cook for a few minutes until softened

Next add the tomato, and continue to cook for a few more minutes

Add the grated carrots, along with the bouillon cube, salt, pepper, cinnamon sticks and ground cinnamon. Cook for 5 minutes, stirring every few minutes

Wash and drain the basmati rice, and add it to the pot. Stir and cook for 2 minutes

Add the water and allow everything to start bubbling

Once rice is bubbling, cover and cook on low heat for 20 minutes. Do not open the lid

After 20 minutes, open lid and fluff rice with a fork. Serve &amp; enjoy

It was great but I didn’t have the bouillon cube as I’m a pure vegan .

This rice made a great side dish to some chicken Kebabs. I followed the recipe closely expect by using chicken broth for water+bouillon cube. The carrots and the cinnamon  made this rice sweet and savory!
The amount in here made 6 servings as a side dish for us.

I haven't made this recipe yet but it sounds amazingly good. I had this idea of combining it with the dill rice and this recipe that I have been metaphorically dying to try from this YouTube channel that I am subscribed to and turning the whole thing into a risotto. 

https://m.youtube.com/watch?v=7IYYhoO-hiY&amp;t=407s

Do you think that it could work or is it too much flavor-wise?

Please let me know!

Made this for dinner tonight. It was wonderful. I did not have tomatoes, so eliminated those and only used a dash of cinnamon because one family member does not like cinnamon. Absolutely the best carrot rice dish I have ever made!

The best rice recipe ever!
Also works great cold for breakfast in case of any leftovers😁💖🙈

This recipe was excellent! 
Based on all the comments I decided to use just a pinch of cinnamon.
I enjoyed it so much, I could keep eating.

I will definitely make this again. Thank you so much!

I come from Baghdad. In my family we did not use cinnamon very often, so I think I will just add a pinch of it. Love your detailed descriptions. It makes it sooo much easier to follow your recipes. Thank you. I know how busy your life is with your young family.

This has to be one of the most interesting ways I've cooked rice. I made enough for 2 days and I much preferred this on the second day as the cinnamon flavour had mellowed down a bit. I served this with grilled chicken shish tawook and flatbread. A delicious and thoroughly filling meal!

I absolutely loved this recipe. The amount of water definitely scared me, but it turned out so pretty and delicious. My husband, who is from Baghdad, did not enjoy this recipe as much as I did, though. He was not a fan of the cinnamon. But I’ll definitely be making this again!

Never heard of carrot rice before now, so happy I tried this easy and delicious recipe, I will definitely be making it again.

This recipe is deadly good! I try not to make it often only because I can't stop myself from eating it all in one sitting!

A sweet, smoky, and tangy grain bowl featuring roasted honey-harissa carrots, crispy chickpeas, and a creamy feta dressing. Perfect for a vibrant and satisfying meal.

Lunch Box: Honey Harissa Carrot Couscous with Feta Dressing

Carrot

Harissa

Honey

Couscous

Water

Drained Cooked Chickpeas

Feta

Cinnamon

Lemon

Greek Yoghurt

Parsley

Green Olive

Salt

Black Pepper

Preheat the oven to 190°C fan. Halve the carrots lengthways and cut into 4cm pieces.

In a small bowl, mix the honey and harissa.

Toss the carrots with a splash of olive oil, cinnamon, salt, and black pepper. Spread onto a baking tray and roast for 20-25 mins.

Pat dry the chickpeas and add them to the baking tray. Roast for another 15 mins until crispy. Once cooked, toss with the harissa-honey mixture.

Meanwhile, place the couscous in a bowl, season with salt, and cover with boiling water. Place a plate on top to trap the steam and let sit for 5 mins. Fluff with a fork

Mix the couscous with chopped parsley and chopped olives Season to taste.

In a blender, blitz the feta, Greek yoghurt, and lemon juice until smooth. Season with salt and black pepper.

To serve, divide the couscous into serving boxes, top with the roasted carrots, roasted chickpeas, and drizzle with the feta dressing. Refrigerate until needed. No need to reheat before serving.

These sautéed carrots tossed with a bacon Dijon dressing are irresistible! They&#039;re perfect for an easy weeknight dinner or Thanksgiving side dish! Watch the video below to see how I make them in my kitchen.

Sauteed Carrots with Bacon Dijon Dressing

bacon

apple cider vinegar

chives

Cook bacon

Heat a large skillet over medium-low heat. Add the bacon and cook for for 10 to 12 minutes, stirring frequently, until golden and crisp. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Pour off all but 2 tablespoons of bacon fat from skillet.

Cook carrots

Increase the heat to medium-high. Add the carrots to the skillet, cover, and cook for 3 to 4 minutes without stirring, allowing the bottom edge to caramelize.

Add dressing

Remove the lid and stir uncovered for 2 to 3 minutes. Then add the crispy bacon, mustard, honey, vinegar, salt, and pepper and stir for an additional minute, to combine.

Garnish

Garnish and toss with freshly chopped chives before serving.

Perfect side dish for Easter dinner!  My brother &amp; his wife loved it &amp; asked for the recipe.  My grocery had the carrots available in diagonal slices which was so convenient!  I couldn't find chives but they would be a lovely addition. Thanks Lisa!!

Stumbled upon this recipe last week.  Made it as a side dish to Panko coated turkey breasts with garlic pan fried rapini.  Probably the most unique carrot recipe I've ever made.  It was well received with the family, and I particularly enjoyed it!  It is a flavorful dish and is something I will certainly be making again.  I typically boil my carrots and just salt and butter them.  So I liked the thought that more vitamins should be retained with this method over boiling.  Thanks for this keeper recipe Lisa!

this is delish! what a great way to cook carrots. the fam all agree. highly recommend for people looking for different ways to have carrots in their diet.

This recipe is great.  I made it the day before, then reheated (6 min in the microwave plus warming for an hour while everything else finished cooking). There was a bit leftover but that was soon finished.  I love it. It's got a nice tang. I plan to make it again soon.
Thank you for the recipe!

My husband and daughter are so picky, and I assumed they would hate this, but I made it anyway because I wanted it. I’m shocked that they loved it! Such a great recipe, Im so happy I gave it a shot.

Delicious!!!  I didn't have the full amount of carrots so after I added the sauce I added some fresh sugar snap peas and a roasted beet, covered the pan and let it sit until time to serve.  The fresh chives were the finishing touch.  The family loved it - very colorful - this is a keeper!!!  Thanks for yet another delicious, healthy recipe!!

I made this for Thanksgving it was a big hit. I will make it again soon. Not just for Thanksgiving.

https://content.jwplatform.com/videos/NCzMTruh.mp4

Sautéed carrots tossed with a bacon Dijon dressing is an irresistible side dish. The slightly caramelized carrots get a spicy and smoky layer of flavor that makes them truly delectable!

Top 10 carrot recipe recipes from across the web

The most viewed carrot recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey Roasted Carrots

Bloomin' Vegetable Tart

No-waste carrot gnudi

Chantenay carrots with tarragon

Slow Cooker Sweet Carrots

French Carrot Salad

Stir Fry Shredded Carrots

The Best Carrot Rice Recipe (Iraqi ...

Lunch Box: Honey Harissa Carrot Cou...

Sauteed Carrots with Bacon Dijon Dr...

Top 10 carrot recipe recipes from across the web

The most viewed carrot recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Roasted Carrots

Bloomin' Vegetable Tart

No-waste carrot gnudi

Chantenay carrots with tarragon

Slow Cooker Sweet Carrots

French Carrot Salad

Stir Fry Shredded Carrots

The Best Carrot Rice Recipe (Iraqi ...

Lunch Box: Honey Harissa Carrot Cou...

Sauteed Carrots with Bacon Dijon Dr...

The most viewed carrot recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine