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.
Carrots served with a tangy Pomegranate glaze accompany this brisket beautifully, but would be great with chicken or fish too.
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.
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.
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.
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.
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.
Finally, one more roasted carrots with a lemony gremolata sauce.
That's all folks!