I have a silly question. I like them raw or candied, but really dislike them boiled. I'm wondering if I might like them roasted in the oven. Or maybe I should par-boil and slice them and then saute them in butter, which is how I like to prepare parsnips (DH's favorite!). Carrots are such an all-year-around vegetable in the grocery stores, it's a shame I don't serve them more often.
I'm sure I'd enjoy them creamed, but DH doesn't like creamed veggies. The only things he'll eat with a white sauce is tuna or chipped beef on toast.This message has been edited. Last edited by: CA Lori,
One of my husband's favorite side dishes is sauteed carrots. I slice them on the diagonal and blanch them in boiling water for a minute or two. Then I saute them in olive oil and a bit of butter. You can add herbs at the end for color and additional flavor. For something more exotic, add diced ginger while cooking. It gives the carrots a little kick.
CA Lori, I've been growing my own for over a year now. I planted some this last time that are called "short & sweet"...they are good as just cooked carrots. But my favorite is glazed (candied). I've never tried roasting them.
But these are much sweeter than what you get at the grocery!
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I wasn't too impressed! I sliced them at an angle in about 1/2" pcs. and parboiled them for about 5 minutes or so. Then I sauteed them in canola oil like I do our parsnips. It was blah! I probably should have used butter or butter/EVOO to get more flavor. I think I'll try roasting them next time.
Try them this way. Yummy!!! (I roast them all the time.)
3 T olive oil
1.5 t kosher salt
1/2 t fresh ground black pepper
3 T honey
2 T olv oil
1 T balsamic vinegar
Mix the carrots with olive oil, salt & pepper Put in roasting pan.
Roast at 400/20 min
Mix honey, oil & vinegar
Roast at 400/5 min more.
Boiled carrots are yucky after eating them this way.
I don't add that last bit of olive oil. They had plenty on them.
Roast 5 min more
Thank you, nance, your recipe sounds delicious and I'm going to try it next time I do my carrots. I'm soooo tired of glazed carrots. DH loves them in any form. He doesn't like too many veggies and, unfortunately, carrots, aren't my favorite. He won't eat most of the veggies that I like. He even balks when I have corn on the cob too much when they're in season. Who doesn't love corn on the cob!!!!!
Use your method, but use butter for the saute. At the end, cover the carrots with freshly grated parmigiano/parmesan cheese. Wait 30 seconds to let the cheese melt a bit, then stir and cook another 2 minutes.
I roast them often and I really enjoy them that way -- I do them in big chunks usually. And with the olive oil, they caramelize really well.
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I steam them and then sprinkle with a bit of brown sugar and butter. Or, a bit of orange juice.
Also, you can add black pepper to them for some kick.
Steamed, then served with butter and dill is very good.
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I love carrots roasted in the oven with a little butter, olive oil, salt and pepper. I sometimes do a potato, onion, broccoli and carrots all at one time...delicious! I think roasting brings out the natural flavors more so than boiling. I also prefer a roasted hen much more than a boiled one...just my preferance.
I've never tried a carrot recipe I didn't like. Altho there are probably some out there! ;D *However* when I started buying organic carrots I really noticed the improved flavor. Non-organic carrots have a 'chemical' flavor to me now. Makes sense since they are fertilized with synthetic chemicals. I eat at least one carrot a day as they are very nutritious.
I like carrots Bugs Bunny style, in sticks, grated raw in a salad. Roasted carrots are delish and I usually do them with other veggies as well. Parsnips, onions, red peppers, garlic, squash, turnips, sweet and white potatoes. Whatever I have on hand or what looks good at the produce section. EVOO, pepper, and herbs give more flavor. I sometimes use an Italian blend of spices.
Cooked carrots (don't overcook) are great with brown sugar, butter, and finely chopped candied ginger. Carrot pudding (like sweet potato pie only using carrots and without pastry) is a tasty and healthy dessert. Even better with real whipped cream on top. Carrot and squash soup is yummy. I also often grate a carrot into a potato pancake recipe, meatloaf, meatballs, and spaghetti sauce. Years ago I read a marinara spaghetti sauce recipe purportedly from Sophia Loren which had grated carrot added. It adds a sweetness so less or no sugar is required to temper the acidity of the tomatoes.
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Five minutes is probably too long to boil them. I blanch them for one or two minutes. Butter is key when sauteing. If you use just olive oil, add sea salt. Salt brings out the sweetness and helps caramelize the carrots. I cut mine in larger pieces than half inch, otherwise they overcook quickly. Roasting them has pretty much the same result. I prefer not to heat up the oven just for carrots, stove top goes quicker, and uses less fuel.
CA Lori - Try adding herbs and spices to your carrots saute or even boiled carrots with butter and some seasonings for flavor:
Celery salt or seed, nutmeg, alspice, white pepper, kosher salt, cinnamon.
Then try honey, maple syrup, molasses, browned butter, or infused olive oils.
Check your spice chart for other ideas with carrots.
I think you will have solved the problem after your first try with some flavor sensations.
But to me there is nothing better than a carrot roasted alongside a pot or rump roast the last few minutes it's cooking.
Try roasting with a coating of Italian dressing.
I'm of the same mind of the OP - like carrots raw but not so much when cooked. Might have something to do with the texture?
But I do use them when making a really good old-fashioned pot of beef stew on the stove top or with a roasted chicken in the oven ~ they add a particular delicious flavor for the rest of the dish. I just don't eat them themselves! Too squishy but the added flavor serves its purpose!
Another for roasting.
I bought a rutabaga and an acorn squash to roast with some onions, carrots and sweet potatoes. One of my favorite dishes. A little some crushed garlic, oil, salt and pepper makes a wonderful side dish.
Oh goodness - I'm with Lurah - as to roasting carrots alongside a roast - be it beef, pork, or a chicken. But carrots are delicious roasted on their own as well - or in combination with other veggies - potatoes, onions, etc... They carmelize and are sweet and delicious - like candied but the sugar comes from the interior of the carrot itself - no added sugar of any kind is needed. I use olive oil, salt & pepper - cut them diagonally along the thickest part of the carrot - depends on their length and thickness.
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