You may know carrots, but do you love 'em? Read on to learn five easy techniques for cooking carrots that elevate this classic vegetable from basic to best-in-show with just a few simple seasonings.
1lbcarrots (7-8 medium carrots)peeled and sliced into ½" coins
1tablespoonunsalted butter
3tablespoonhoney
½teaspooncinnamon
½teaspoonkosher salt
chopped fresh parsleyto taste
Instructions
Roasted Carrots
Heat the oven to 425°F. Line a baking sheet with parchment paper.
Toss the carrots with the olive oil, salt, and pepper. Transfer seasoned carrots to the prepared baking sheet. Arrange in an even layer, leaving a bit of space between each carrot.
Transfer to the oven and roast the carrots for 20-25 minutes, flipping once halfway through. The carrots are ready when the edges are caramelized and you can easily insert the tip of a paring knife into the center of a carrot and meet little resistance.
Garnish with chopped parsley (or other seasonings to taste, see notes), and serve immediately.
Sautéed Carrots
Place the carrots, water, and a pinch of salt into a 10" skillet.
Heat over a high flame until the water comes to a simmer. Cover the skillet and reduce the heat to medium. Simmer 6-7 minutes, or until the carrots are just barely bite tender.
Remove the lid and add the olive oil. Sautee, stirring frequently, until the water has evaporated and the carrots are slightly browned and tender.
Season with additional salt and pepper to taste, garnish with fresh parsley, and serve immediately.
Glazed Carrots
Place the carrots into a 2-quart saucepot. Combine the water (or broth) and cornstarch in a measuring cup or jar; whisk until smooth, then pour over the carrots.
Add the butter, honey, and ½ teaspoon kosher salt. Turn the flame to high and bring the liquid to a simmer, tossing occasionally to help the butter and honey melt into the water. Adjust the heat to maintain a simmer and cook, stirring occasionally, for 15 minutes, or until the carrots are tender; you should be able to insert the tip of a paring knife into the center of a carrot and meet little resistance.
Increase the heat to high and boil 5-6 minutes more, or until the glaze is thick and shiny.
Stir in the parsley, then taste for seasoning and add salt or pepper to taste. Serve immediately.
Grilled Carrots
Trim the ends, and peel if desired (or scrub clean).
Lay the carrots into a shallow casserole dish. Drizzle with the olive oil and sprinkle with the italian seasoning, salt, and garlic powder. Rub the oil and spices into the carrots until well coated.
Heat a gas grill to medium high or prepare a charcoal grill for indirect heat.
Place the carrots over the flame (or hot coals) in a single layer. Grill 2 minutes, then turn. Continue grilling and turning until all sides are lightly charred.
Move the carrots to the cool/indirect heat side of the grill. Close the lid and grill until carrots are fork tender, 3-5 minutes depending on thickness.
Remove from heat and serve immediately with pesto sauce.
Baked Carrots
Position a rack in the upper third of the oven, and heat to 450°F. Spray a 9” x 13” casserole dish with cooking spray.
Place the butter into a 1-cup measuring cup or small bowl and microwave for 30 seconds, or until melted. Add the honey, cinnamon, and allspice and whisk until thoroughly combined.
Place the carrots into the casserole dish, add the honey butter, and toss until evenly coated. Distribute into an even layer, then season with salt.
Roast the carrots for 35-40 minutes, tossing every 10-15 minutes, until soft and caramelized. The carrots will look watery the first 20 minutes - that’s perfectly normal! The moisture will cook off and then the carrots will caramelize. Sprinkle the carrots with parsley and serve immediately.
Notes
Nutrition card reflects information for roasted or sautéed carrots only. For the nutritional information for baked carrots, see this post; for the nutritional information for glazed carrots, see this post. ROASTED CARROT VARIATIONS
SPICY: Add ½ teaspoon cumin and ½ teaspoon chili powder along with the salt and pepper before roasting; garnish with lime juice and cilantro
SWEET: Add ½ teaspoon ginger, ½ teaspoon cinnamon and ¼ teaspoon nutmeg along with the salt and pepper for a sweet and savory bite.
MEDITERRANEAN: Add ½ teaspoon dried thyme and ½ teaspoon dried oregano with the salt and pepper; garnish with fresh chopped basil.
ITALIAN: Add 1 teaspoon Italian seasoning with the salt and pepper; drizzle with pesto sauce.
GLAZED CARROT VARIATIONS
GRAIN FREE: Use arrowroot powder in place of cornstarch for a grain-free recipe.
VEGAN: Use vegan butter and substitute maple syrup for honey.
BROWN SUGAR: Use brown sugar in place of all or part of the honey or maple syrup. Use 2 tablespoon brown sugar in place of the honey, or use 1 tablespoon brown sugar and 1 tablespoon honey (or maple syrup) for a more deeply caramelized flavor. I found straight brown sugar too sweet for my taste, but half and half was just sweet enough.
SEASON: For an additional layer of seasoning, add 1 teaspoon finely grated garlic or ginger (or both!).
BAKED CARROT VARIATIONS
VEGAN: Use vegan butter and substitue maple syrup for honey.
BROWN SUGAR: Use brown sugar in place of all or part of the honey or maple syrup. Use 2 tablespoon brown sugar in place of the honey, or use 1 tablespoon brown sugar and 1 tablespoon honey (or maple syrup) for a more deeply caramelized flavor. .
SEASON: For an additional layer of seasoning, add 1 teaspoon finely grated garlic or ginger (or both!).