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8 Different Ways to Cook Carrots

 

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Eh, What’s Up Doc?

Carrots are an under valued vegetable.   They are pretty much staples in most homes, everyone seems to have a bag of baby carrots in their fridge and they are an excellent, crunchy and healthy anytime snack.  They are high in Vitamin A and have a sweet taste most people enjoy.  Still, I never think of serving them as a side dish.  I use them in soup and I pack them in lunches, but I rarely serve them for dinner.

Things are about to change, I have a whole new appreciation for carrots, serve them raw, roasted, mashed or fried, carrots are back.  I have even found that not all carrots are created equal.  I enjoy the convenience of the baby carrots, but I really love the flavor of Jumbo carrots and they are surprisingly filling.  It is time to reconsider carrots and bring them back to our plates.  Here are 8 different ways to feature carrots in your upcoming meals.

Pomegranate Glazed Carrots

Pomegranate Glazed Carrots

Carrots served with a tangy Pomegranate glaze accompany this brisket beautifully, but would be great with chicken or fish too.

maple glazed carrots

Maple Roasted Carrots With Goat Cheese

I would not have thought of this combo, Maple and Goat Cheese Carrots, but it totally works and is almost a meal in itself.  Serve with some dark leafy greens and fish for a satisfying and healthy meal.  If you want to keep them even simpler, try these Cinnamon Glazed Baby Carrots.

carrot muffins

Carrot Muffins

Of course carrots bake up real nice in dessert, hello Carrot Cake, make it easier with these muffins you can serve for breakfast or dinner.  I love squeezing some carrots into my kids at dessert time.  Get the recipe.

Non dairy Creamy Carrot Soup

Creamy Carrot Soup

Cook and puree those carrots for a hot and creamy soup.  This one is a real keeper, you can even enjoy the leftovers for lunch.

cucumber and carrot salad

Balsamic Carrot and Cucumber Ribbon Salad

Shave your carrots with a peeler into ribbons for a new way to add to salads.  It changes the visual and the texture.  Carrot Ribbon Salad Recipe.

Cajun Carrot Fries

Try roasting carrot strips and turn them into fries, who can resist these.  If you don’t like cajun use your favorite seasoning, I hear Shawarma seasoning works well too.  Get the recipe. If you prefer chips to fries, make Carrot Chips

This salad uses grated carrots mixed with tarragon and a little cayenne for a unique flavor.

Roasted Carrots Gremolata

Roasted Carrots Gremolata

Finally, one more roasted carrots with a lemony gremolata sauce.

That’s all folks!

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

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11 Responses to 8 Different Ways to Cook Carrots

  1. avatar says: tbstone1

    i have just discovered the joys of roasting butternut squash….and have been experimenting with it for more variations. last night i think i found a great combo: butternut squash, carrot, and onion. i peel and thin slice carrots , onions, and squash, put on greased parchment paper, sprinkle with salt and pepper, liberally spray with Pam spray or drizzle olive oil on top, place in 425* oven and roast, for about 40 minutes until the veggies are soft with lightly browned edges, or leave in longer if you like them crisper. i can serve it straight, or crumble feta cheese on it, add your favorite dressing (just a wee bit) and enjoy!

  2. Hi

    I live in South Africa – Johannesburg- we are very fortunate to have a variety of carrots in the stores.
    What an excellent idea to make a carrot soup, with food becoming so expensive here.
    Regards
    Manuela

  3. avatar says: Chaya

    I made a carrot parsnip soup this week and it was out of this world so I can imagine how good this carrot soup is. Thanks for some good ideas on using carrots. I picked up a jumbo package, last night, at Costco so I will be cooking carrots, a lot.

  4. I love single ingredient roundups – reminds me how many ways you can enjoy a carrot — thanks for this Tamar – so inspiring.

  5. I love those Cajun carrots! Def need to try them soon!

  6. Great selection of carrot recipes, my favorite is the cajun fries

  7. I’ve been eating a ton of plain roasted carrots these days, so I love the suggestions for how to make them a bit more interesting!

  8. Carrot muffins are a great way to sneak carrots into my sons meal! And the cajun fries look amazing!

  9. I am intrigued by the gremolata. Tarragon and cayenne in the same dish sounds interesting!

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