Ruby Carrots Recipes

VICHY CARROTS

Steps:

• In a medium saucepan, melt butter over medium heat and cook parsley for a few minutes. Add carrots and stir to coat with butter and parsley. Season with salt and pepper and add soda. Bring to a boil, then reduce heat simmer until the soda is reduced by half.

HONEY-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 375 degrees F.
• Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
• Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

BABY CARROTS

Steps:

• Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

LEMON-GLAZED CARROTS

Steps:

• Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.

BUTTERY COOKED CARROTS

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.

GARLIC ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
• Bake in the preheated oven until carrots are soft, about 25 minutes.

BUTTERY CARROTS

Steps:

• Place 2 in. water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Drain vegetables. Toss with remaining ingredients.

JEFF'S CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
• Bake in the preheated oven until set, about 40 minutes.

CREAMY MASHED WHIPPED CARROTS

Steps:

• Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
• Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
• Add in salt, pepper, tarragon and parsley; mash again.
• For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.