Roasted Carrots and carrot recipes worth saving

Roasted Carrots (from Rachael Ray)

8 carrots  (about 1 pound)
orange juice
2 Tbsp. olive oil
salt and freshly ground pepper
cumin
cinnamon
Garnish with chopped cilantro or parsley


Preheat oven to 425 degrees.  Peel carrots, and toss in a baking pan with olive oil, orange juice, salt, pepper, cumin and cinnamon. Roast, turning occasionally, until tender and caramelized to an amber brown, about 35 minutes. Remove from oven;  serve hot.


Carrot Raisin Bars    "pre teens and teens will love to bake and eat these bars."  from the cookbook called "Vegetable Deserts by Schafer and Miller

1/3 cup sugar
1/3 cup margarine or butter
1 egg
1 tsp. vanilla
1/4 cup water
3/4 cup flour
1 tsp. baking powder
3/4 tsp cinnamon
1/4 tsp. salt
1/2 cup quick oats
1/4 cup raisins
1/2 cup shredded carrot

Pre-heat oven to 350.  Beat sugar and butter for about 2 minutes.  Add egg and vanilla; beat well.  Mix in water.  Sir together flour, powder, cinnamon and salt.  Add to egg mixture and mix until blended.  Sit in oats, raisins, and carrot.  Spread dough in pan.  Bake for 25 minutes or until toothpick inserted into center comes out clean.  Cut in bars.

To bake in a microwave
bake at 30 % power for 6 minutes. Give dish one quarter turn.  Continue baking on high power for 3 1/2 minutes.  Give dish another quarter turn.  Test with toothpick for doneness.





East-West Carrots

1 1/2 pounds carrots, peeled and sliced into thin rounds
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
2 tsp. Asian sesame oil
2 tsp. white miso
2 tsp. soy sauce
1/4 cup thinly sliced green onions
2 Tbsp. minced parsley
1/4 tsp. dried tarragon

1.  Steam carrots until tender crisp.
2.  Meanwhile, in a large bowl,mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon.  Add warm carrots and mix to coat.  Serve, or cover and chill up to 1 day.



You might have already known this but baby carrots are made by chopping up and shaping regular sized carrots.

Orange-Glazed Baby Carrots

2 Tbsp. butter
1/4 cup chicken broth
1/4 tsp. salt or to taste
2 pounds baby carrots
1 cup orange marmalade
2 Tbsp. orange juice or Grand Marnier
2 Tbsp. chives chopped

1.  In a large skillet over moderate heat, bring butter or margarine, broth, and salt to a boil.  Add carrots and cook, covered, over moderately low heat, stirring occasionally, until carrots are barely tender when pierced with the tip of a sharp knife, 12 to 15 minutes.

2.  Stir in marmalade.  Uncover and cook over low heat, stirring constantly, until liquid has reduced to a glaze.  Season with salt and pepper.  Stir in orange juice or Grand Marnier.  Sprinkle with chives.



Honey-Ginger Carrots

6 large carrots, peeled
2 Tbsp. olive oil
1 Tbsp. grated fresh ginger
2 Tbsp. honey
1/2 tsp. coarse salt

Using a food processor or large grater, shred th carrots.  Pile them on a microwave-safe plate and toss with the olive oil, ginger, honey, and salt.  Cover and microwave on high for 3 to 5 minutes or until tender crisp.  If you don't have a microwave you can pile all the ingredients into a skillet over medium heat and saute them until tender crisp.

Carrot and Parsley Salad

3 large carrots (1/2 pound)
1/3 cup chopped parsley (1/2 bunch)
1 clove garlic
2 tsp. red wine vinegar
2 Tbsp. light olive oil
salt to taste

1.  Peel and wash the carrots.  Grate the carrots into find threads.  Use the small holes on the grater not the large holes and not the finest ones you use for Parmesan cheese.

2.  Pick the leaves off a half of a bunch of parsley.  Wash and dry the leaves,then chop them.

3.  Peel and chop very finely a clove or garlic.  Mix the garlic together with the vinegar and olive oil in a large salad bowl.

4.  Stir in the carrots and parsley, season with salt, and mix very well.