Type what you have

Ingredients

• ✓ carrot
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.
3. 3 Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.
4. 4 Stir in brown sugar and butter; simmer and stir until butter melts.
5. 5 Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

By beckie

Ingredients

• ✓ carrot
• walnut oil
• brandy
• honey
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon.
2. 2 Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.

By Robyn Webb

Ingredients

• ✓ carrot
• cooking spray
• nutmeg
• cinnamon
• sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
3. 3 Bake in preheated oven until carrots are tender, 20 minutes.

By wilsondogg

Ingredients

• ✓ carrot
• olive oil
• italian seasoning
• pecan
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss carrots with olive oil and Italian seasoning in a bowl; transfer to a rimmed baking sheet.
3. 3 Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko bread crumbs on top; continue roasting until golden, about 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ carrot
• parsnip
• butter
• nutmeg
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.

By Linda

Ingredients

• ✓ carrot
• orange juice
• brown sugar
• butter
• salt

Instructions

1. 1 Place carrots in a shallow saucepan and cover with water; bring to a boil. Continue to boil until tender, 4 to 8 minutes. Drain and return to the pan.
2. 2 Pour orange juice over carrots and mix well. Simmer over medium heat for 3 to 5 minutes. Stir in brown sugar, butter, and salt; cook until sugar and butter melt.

By Heidi S

Ingredients

• ✓ carrot
• olive oil
• salt
• pepper
• maple syrup

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush carrots with olive oil and sprinkle with salt and pepper.
3. 3 Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
4. 4 Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

By France Cevallos

Ingredients

• ✓ carrot
• olive oil
• honey
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place whole carrots in a baking dish and drizzle with olive oil; toss until carrots are completely covered with oil. Drizzle honey over carrots, then season with salt and pepper; mix until well coated.
3. 3 Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots.
4. 4 Serve hot and enjoy!

By FrackFamily5 CACT

Ingredients

• ✓ carrot
• brown sugar
• butter
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place carrots in a pot of salted water; bring to a boil. Reduce heat to a low boil and cook until tender but not mushy, about 15 minutes. Drain and return carrots to the pot.
3. 3 Place the pot with carrots over the lowest possible heat setting. Stir in brown sugar, butter, salt, and pepper. Cook until sugar is bubbly, 3 to 5 minutes.
4. 4 Serve hot.

By Denyse

Ingredients

• ✓ carrot
• yellow split pea
• basmati rice
• water
• olive oil

Instructions

1. 1 Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
2. 2 Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
3. 3 Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

By Diana Moutsopoulos

Ingredients

• ✓ carrot
• beet
• olive oil
• balsamic vinegar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Wrap beets in aluminum foil; place in a baking dish. Toss carrots with oil; arrange in a single layer on the prepared baking sheet.
3. 3 Roast beets in the preheated oven for 1 ½ hours, adding carrots during the last 30 minutes. Remove beets; set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
4. 4 Peel and chop beets into 1-inch pieces.
5. 5 Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots; simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

By Jen

Ingredients

• ✓ carrot
• butter
• water
• salt
• borage leaf

Instructions

1. 1 Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
2. 2 Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot--add more to avoid burning the carrots. Garnish with borage and serve.

By Olenka

Ingredients

• ✓ carrot
• water
• butter
• honey
• lemon juice
• ginger

Instructions

1. 1 Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
2. 2 Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

By VVMYRSS

Ingredients

• ✓ carrot
• chicken
• onion
• celery
• peppercorn

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch.
3. 3 Cover the pot and bring to a boil; reduce heat to a gentle boil and cook until meat falls off the bone, about 90 minutes.
4. 4 Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.

By Allrecipes Member

Ingredients

• ✓ carrot
• red potato
• cream of mushroom soup
• dry onion soup mix
• beef bottom round roast
• beef chuck pot roast

Instructions

1. 1 Combine potatoes, carrots, mushroom soup, and onion soup mix in a 4 1/2-quart slow cooker. Add beef; toss to coat.
2. 2 Cover slow cooker. Cook on Low until beef is fork-tender, 8 to 9 hours.

By Campbell's Kitchen

Ingredients

• ✓ carrot
• venison stew meat
• cream of mushroom soup
• golden mushroom soup
• onion

Instructions

1. 1 In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.

By GCKS

Ingredients

• ✓ carrot
• parsnip
• butter
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

By Christine L

Ingredients

• ✓ carrot
• parsnip
• olive oil
• honey
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange carrots and parsnips in a baking dish; drizzle with olive oil and toss to evenly coat. Pour honey over top and season with salt and pepper; toss again to coat.
3. 3 Bake in the preheated oven until vegetables are very tender, about 40 minutes.

By DrSeussFreak

Ingredients

• ✓ carrot
• honey
• ginger
• garlic
• salt
• black pepper

Instructions

1. 1 Combine carrots, honey, ginger, garlic, salt, and black pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

By stephljones

Ingredients

• ✓ carrot
• butter
• brown sugar
• dill
• salt
• black pepper

Instructions

1. 1 Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

By Laura Cotnoir

Ingredients

• ✓ carrot
• vegetable oil
• brown sugar
• cinnamon
• cayenne pepper
• nutmeg

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add carrots, brown sugar, cinnamon, cayenne pepper, and nutmeg; cook and stir until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

By BAJUNKIN

Ingredients

• ✓ carrot
• carrot green tops
• olive oil
• orange juice
• cumin seed
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
3. 3 Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
4. 4 Bake in the preheated oven until carrots are soft, about 45 minutes.

By Diana71

Ingredients

• ✓ carrot
• baking potato
• onion
• seasoning salt
• butter
• sour cream

Instructions

1. 1 Peel and cut up the potatoes and carrots into bite-size chunks. Chop up onion.
2. 2 Combine all veggies in tin foil or foil baking bag. Season with desired amount of seasoning salt and top with butter. Seal foil well (you may need more than one bag, so the vegetables are done evenly).
3. 3 Grill until potatoes and carrots are soft, about 40 minutes (flip bags at least 3-4 times during grilling). Remove from grill and place the veggies in a large bowl and add the sour cream, mixing well.

By Greg and Kristine

Ingredients

• ✓ carrot
• corned beef
• kimchi
• water
• yukon gold potato
• celery

Instructions

1. 1 Pour 1 jar of kimchi into a pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and bring to a simmer over high heat. Reduce heat to low. Cook, covered, until fork-tender, 2 to 3 hours. Flip over the beef occasionally and drape kimchi back on top.
2. 2 Remove corned beef to a bowl. Bring kimchi mixture back to a simmer over high heat. Add potatoes, carrots, and celery. Cover, reduce heat to medium-low, and cook until almost tender, 20 to 25 minutes. Reduce heat to low and add beef back in. Cover and cook on low until meat is heated through, about 15 minutes. Taste the broth and add water as needed.
3. 3 Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.

By John Mitzewich

Ingredients

• ✓ carrot
• zucchini
• salad dressing
• sugar
• salt
• black pepper

Instructions

1. 1 Place zucchini in a colander and let drain thoroughly, about 30 minutes.
2. 2 Transfer drained zucchini to a large bowl and toss with carrot. Stir in creamy salad dressing and sugar. Cover and chill until flavors have blended, about 1 hour. Stir again and season with salt and black pepper.

By Chef W J Anderson

Ingredients

• ✓ carrot
• honey
• butter
• vanilla extract
• white vinegar
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
2. 2 Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

By V Rene Lord

Ingredients

• ✓ carrot
• garlic
• lamb leg
• red wine
• lamb stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
3. 3 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
5. 5 Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
6. 6 While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

By cornishbird

Ingredients

• ✓ carrot
• butter
• sugar
• all-purpose flour
• baking powder
• vanilla extract
• egg
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.
3. 3 Bake in the preheated oven for 30 minutes. Dust with confectioners' sugar.

By Tammy

Ingredients

• ✓ carrot
• butter
• maple syrup
• salt
• black pepper
• parsley
• dill

Instructions

1. 1 Place carrots in a large saucepan, cover with salted water, and bring to a boil. Reduce heat to medium-low; simmer until tender, 15 to 20 minutes.
2. 2 Drain; transfer to a large platter.
3. 3 Melt butter in a small saucepan over medium-low heat. Stir in syrup until warmed through, 1 to 2 minutes.
4. 4 Pour over carrots and toss to coat; season with salt and pepper. Garnish with parsley.

By cherbear

Ingredients

• ✓ carrot
• cooking spray
• turkey carcass
• celery
• onion
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking oil.
2. 2 Break up carcass; place on the prepared baking sheet.
3. 3 Roast in the preheated oven for 20 minutes.
4. 4 Combine celery, onion, carrot, and vinegar in a multi-functional pressure cooker (such as Instant Pot). Add roasted turkey bones and any liquid. Add enough water until bones covered but not beyond maximum level. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard solids.
6. 6 Strain stock through a fine-mesh sieve lined with a double layer of cheesecloth into an airtight container. Cool to room temperature; cover and refrigerate. Skim off fat before using or freezing.

By Bren