Crispy Carrots Recipes

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SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

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.

CRISPY ROASTED CARROTS



Crispy Roasted Carrots image

Yield 2

Number Of Ingredients 6

1 pound of raw carrots, peeled
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon fresh chopped oregano
1/8 teaspoon dried thyme

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.
  • Cut peeled carrots into 2-inch pieces. Then, slice them vertically in half to make thinner carrot sticks. If the carrot piece is very wide, cut in quarters so that all the carrots are a similar size.
  • Toss the cut carrots into a medium mixing bowl and toss in the rest of the ingredients. Massage the carrots with your hands until evenly coated.
  • Place the carrots onto the baking sheet, making sure not to overcrowd it. Bake for 30-minutes, and then mix up the carrots with a spatula. Place back in the oven for 10 more minutes at 350 degrees Fahrenheit.
  • Remove from the oven and serve warm.

BAKED SHREDDED CARROTS



Baked Shredded Carrots image

Everyone who samples this crisp and tender carrot dish loves it. I make it often when we have fresh produce from our garden. Its bright orange color of the shredded carrots looks so pretty on our Thanksgiving table. -Carole Hartwig, Horicon, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 6

6 cups shredded carrots (about 2 pounds)
3/4 cup chopped green onions
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 cup butter, cubed

Steps:

  • Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter., Cover and bake 45-50 minutes or until carrots are crisp-tender.

Nutrition Facts : Calories 135 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 438mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 1g protein.

CRISPY RICE WITH MUSHROOMS AND CARROTS



Crispy Rice with Mushrooms and Carrots image

Use our Simple White Rice as the base for this spicy dish that works for brunch, lunch, and dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon hot sauce (such as Sriracha), plus more for serving
1 tablespoon soy sauce
1/4 teaspoon sugar
1/4 tablespoon sesame oil
1 tablespoon vegetable oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
Coarse salt
14 ounces shiitake or button mushrooms, thinly sliced
2 carrots, cut into thin strips or grated on the large holes of a box grater
3 cups Simple White Rice
4 large eggs, sunny side up, for serving

Steps:

  • In a small bowl, combine hot sauce, soy sauce, sugar, and sesame oil. In a large nonstick skillet, heat vegetable oil over medium. Add onion and garlic; season with salt. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add mushrooms and cook until softened, about 4 minutes. Add hot-sauce mixture and rice and cook, stirring, until warmed through, about 2 minutes.
  • Using the back of a spoon, flatten rice mixture and increase heat to high. Cook until bottom begins to brown and crisp, 2 to 4 minutes. Divide among four plates; top each with an egg and serve with more hot sauce if desired.

THE BEST CRISPY ROASTED CARROTS



The Best Crispy Roasted Carrots image

Crispy and simple carrots that are addicting!

Provided by Cristina Curp, FNTP

Categories     Side dish

Time 40m

Number Of Ingredients 4

1 pound, small to medium carrots
2 tablespoons olive oil
1 teaspoon fine salt
1 teaspoon garlic powder

Steps:

  • Pre-heat oven to 400F convection roast or 425F bake.
  • Peel the carrots and halve lengthwise.
  • Lay flat, arranged in rows on a lightly oiled sheet pan so they do not overlap.
  • Drizzle or spray with olive oil. Then sprinkle with seasonings.
  • Roast on the middle rack for 30 minutes or until they look blistered with the thin tips starting to burn just a little bit. Remove from the oven and serve hot.

Nutrition Facts : ServingSize 1/4 recipe, Calories 106 calories, Sugar 5g, Sodium 660mg, Fat 7g, SaturatedFat 1g, UnsaturatedFat 5g, TransFat 0g, Carbohydrate 11g, Fiber 3g, Protein 1g

BRAISED CARROTS WITH CRISP SAGE



Braised Carrots with Crisp Sage image

Provided by Lynne Rossetto Kasper

Categories     Herb     Onion     Vegetable     Side     Braise     Fry     Quick & Easy     Carrot     Spring     Sage     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

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Top Asked Questions

How to cook carrots in the oven?
Preheat oven to 200°C | 400°F and spray a baking sheet with cooking oil spray. Arrange carrots on sheet. Pour over the olive oil, then add the garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through.
How to cook crispy Parmesan roasted carrots?
Just a handful of steps for CRISPY parmesan roasted carrots of your dreams: Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
How do you cook Carrot chips so they are crispy?
Flipping the carrot chips over halfway through cooking will help them to become ultra crispy, while also reducing the amount that they curl up. While these chips are delicious with just a sprinkle of salt, you can take it to the next level and add some of our favorite spice combos!
How do you cook crispy carrot fries?
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