Cuisine: carrots
Crispy Parmesan Carrots
These Crispy Parmesan Carrots are so delicious and easy to make. They are made by roasting carrots in a mixture of olive oil, garlic, spices, and Parmesan cheese. The result is a crispy, cheesy, and flavorful side dish. I also make Roasted Crispy Parmesan Potatoes using the same method.
By - Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servilngs
Stovetop-Braised Carrots & Parsnips
Braising is a cooking method that involves cooking vegetables in a liquid, usually a broth or wine, at a low temperature for a long period of time. This method is ideal for vegetables that are tough or dense, as it helps to break them down and make them tender. Braising is a versatile cooking method that can be used to cook a variety of vegetables. These Stovetop-Braised Carrots & Parsnips are a delicious and healthy side dish. They are a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Lemony Carrot and Cauliflower Soup
This Lemony Carrot and Cauliflower Soup is a recipe you can alter to suit your taste. It has miso paste stirred into it, which gives it a depth of flavor. I also added a splash of cream at the end, though that is optional.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Ikra, Eggplant Spread
Ikra is a Ukranian vegetable spread that's made of roasted eggplant, bell peppers, onions, carrots, and garlic. I had it at a restaurant recently and decided to make my own. This deliciously healthy spread can be served with sliced bread, pita chips or would work well with a charcuterie board.
- Prep: 35 mins
- Cook: 1 hr 5 mins
- Yields: 6 Servings
Orange-Braised Carrots & Parsnips
These Orange-Braised Carrots & Parsnips are slow-roasted at a very low temperature, which intensifies the flavor. Parsnips are cousins to carrots, with a similar texture to potatoes. I love parsnips and feel like they are underutilized in the US. They have a sweet and mildly nutty taste.
- Prep: 25 mins
- Cook: 1 hr 35 mins
- Yields: 6 Servings
Carrot Tart
This Carrot Tart is just store-bought puff pastry, a layer of Boursin cheese, roasted carrots, Monterey Jack cheese, and topped with fresh dill. It's not only beautiful, but it embodies the freshness of Spring. It can be served hot or at room temperature.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Milanese-Style Savoy Cabbage
My husband Eric seems to be obsessed wtih Savoy cabbage lately. He has made several versions. This Milanese-Style Savoy cabbage is loosely based on a recipe from Academia Barilla. Savoy cabbage has a mild flavor, and works really well sliced thinly in soups and stir-fries.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Honey & Harissa Roasted Carrots
Our good friend Chris came for dinner last week and brought these Honey & Harissa Roasted Carrots. They were so good. The recipe is from Rachel Ray Magazine. They are meant to be sitting on top of Greek Yogurt. It also has a sprinkling of dukkah, which is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables. They do sell dukkah already made at Trader Joe's.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Maple Bacon Wrapped Carrots
These Maple Bacon Wrapped Carrots are crispy, sweet, salty and spicy! What's not to love about this?!
- Prep: 10 mins
- Cook: 40 mins
- Yields: 6 - 8 Servings
