12 Herbs And Spices That Go Well With Carrots Recipes

ROASTED CARROTS WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
• Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.

CARROTS SEASONED WITH HERBS

Steps:

• In a mini food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins.

CARROTS WITH FRESH HERBS

Steps:

• Wash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.
• Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped onion, kosher salt, and freshly ground pepper.
• Reduce heat to medium-low. Cover and cook for 15 minutes. Turn the carrots and continue cooking for about 15 minutes longer, or until fork-tender. The liquid should have cooked off and the carrots should be showing some caramelization at the end of the cooking time.
• Sprinkle the ​carrots with the fresh herbs. Squeeze 2 of the orange wedges over the carrots.
• Toss to coat thoroughly and serve with remaining orange wedges.