Best Cooked Carrots Recipes

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BUTTERY COOKED CARROTS



Buttery Cooked Carrots image

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Provided by beckie

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 3

1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

Steps:

  • Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g

ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED CARROTS



Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

BEST GLAZED CARROTS



Best Glazed Carrots image

I had to get this recipe from my mother in law as it was the only way my husband would eat carrots. It was then that I discovered why and now it's the only way either of us will eat them!

Provided by Kellogs

Categories     Lunch/Snacks

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 3

1/2 lb carrot (baby carrots are the best!)
2 tablespoons butter
3 tablespoons brown sugar

Steps:

  • Place carrots in a saucepan and pour in just enough water to cover.
  • Bring to a boil and simmer until carrots are tender (about 10 minutes).
  • Drain water from pan.
  • Add butter and brown sugar to the carrots and stir to dissolve.
  • Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
  • I like to sprinkle with a little salt when serving.

Nutrition Facts : Calories 226.5, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 168.4, Carbohydrate 31.1, Fiber 3.2, Sugar 25.1, Protein 1.2

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