Type what you have

Ingredients

• ✓ baby carrot
• olive oil
• all-purpose flour
• salt
• black pepper
• milk
• chicken breast
• button mushroom
• onion
• red wine
• chicken broth
• italian seasoning
• rosemary
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
2. 2 Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
3. 3 Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
4. 4 Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

By Casey Rawson

Ingredients

• ✓ baby carrot
• maple syrup
• butter

Instructions

1. 1 Place the carrots in a large pot and cover them with water. Boil until they are tender. Drain well and return carrots to the original pot.
2. 2 Approximately 5 minutes before serving the carrots, add maple syrup and butter to the pot. Stir until the carrots are coated.

By Dora

Ingredients

• ✓ baby carrot
• butter
• honey
• cornstarch

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 carrots, cover, and steam until tender, about 15 minutes.
2. 2 While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
3. 3 Pour glaze over cooked carrots and toss to coat. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ baby carrot
• white sugar
• butter
• water
• salt
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
3. 3 Bake in preheated oven until carrots are tender, about 1 1/2 hours.

By Monica

Ingredients

• ✓ baby carrot
• onion
• olive oil
• dill
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
3. 3 Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
4. 4 Roast vegetables until soft, stirring halfway through, about for 30 minutes.

By Soup Loving Nicole

Ingredients

• ✓ baby carrot
• margarine
• dill
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place carrots in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.
2. 2 Remove from heat and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

By CALISPICEGIRL

Ingredients

• ✓ baby carrot
• sweet potato
• butter
• applesauce
• brown sugar
• raisin

Instructions

1. 1 Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.

By Kristin Turrell

Ingredients

• ✓ baby carrot
• water
• apricot preserves
• cornstarch
• apricot
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ baby carrot
• water
• butter
• brown sugar
• mustard
• ginger
• salt

Instructions

1. 1 Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
2. 2 Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.

By Lesley Carol

Ingredients

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

Instructions

1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V

Ingredients

• ✓ baby carrot
• butter
• honey
• garlic
• salt
• black pepper
• water

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in carrots, honey, garlic, salt, and pepper. Pour in water, cover, and bring to a boil. Cook for 4 minutes.
2. 2 Remove the lid and continue to cook, stirring often, until carrots are tender, 10 to 15 minutes.

By Lola

Ingredients

• ✓ baby carrot
• water
• butter
• honey
• lemon juice
• ginger
• walnut
• lemon zest

Instructions

1. 1 Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

By Allrecipes Magazine

Ingredients

• ✓ baby carrot
• butter
• brown sugar
• honey
• mint

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 over high heat. Add carrots, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
2. 2 Heat butter in a skillet over low heat. Add carrots, brown sugar, honey, and mint; cook and stir until sugar is dissolved, 2 to 3 minutes.

By Marlys Davis

Ingredients

• ✓ baby carrot
• potato
• butter
• lemon juice
• salt
• pepper
• italian seasoning

Instructions

1. 1 Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
2. 2 To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.

By Mikki

Ingredients

• ✓ baby carrot
• honey
• sriracha sauce
• garlic
• salt
• water

Instructions

1. 1 Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
2. 2 Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
4. 4 Turn on Instant Pot again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ baby carrot
• butter
• orange juice
• honey
• ginger
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and allow to melt. Mix orange juice, honey, ginger, and salt into the butter. Add carrots and stir to coat.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function; cook over high heat to thicken the liquid, 3 to 5 minutes.

By Bren

Ingredients

• ✓ baby carrot
• onion
• cheddar cheese
• butter
• all-purpose flour
• milk
• salt
• black pepper
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
3. 3 In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
4. 4 Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
5. 5 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By Jennifer Thibodeau

Ingredients

• ✓ baby carrot
• potato
• chicken thigh
• cream of chicken soup
• cream of mushroom soup
• garlic salt
• potato flakes

Instructions

1. 1 Place potatoes and carrots in a slow cooker; top with chicken thighs.
2. 2 Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
3. 3 Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.

By Plain ole Bob

Ingredients

• ✓ baby carrot
• water
• butter
• brown sugar
• ginger
• salt

Instructions

1. 1 Bring carrots and water to a boil in a saucepan. Reduce heat to low; simmer until carrots are tender, about 10 minutes. Drain carrots.
2. 2 Stir in butter until coated, then stir in brown sugar, ginger, and salt. Return to a boil; cook, stirring often, until carrots are glazed, 2 to 3 minutes.

By FROGHOPPER

Ingredients

• ✓ baby carrot
• onion
• potato
• beef brisket
• beef broth
• onion soup mix
• ketchup
• ginger ale

Instructions

1. 1 Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
2. 2 Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
3. 3 Simmer the brisket until tender, about 2 1/2 hours.

By Debbie Paskow Taveira

Ingredients

• ✓ baby carrot
• butter
• leek
• white wine
• chicken stock
• thyme
• white sugar
• nutmeg
• salt
• white pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
2. 2 Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.

By Chef Russ

Ingredients

• ✓ baby carrot
• olive oil
• yellow squash
• zucchini
• red onion
• vegetable broth

Instructions

1. 1 Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots, and onion and stir-fry until the vegetables are tender-crisp.
2. 2 Stir the concentrated broth in the skillet and cook until the mixture is hot.

By Campbell's Kitchen

Ingredients

• ✓ baby carrot
• butter
• all-purpose flour
• heavy cream
• fontina cheese
• goat cheese
• spaghetti
• garlic
• olive oil
• swiss chard
• baby arugula
• basil
• parmesan cheese

Instructions

1. 1 Place carrots in a large pot with lightly salted water to cover. Bring to a boil and cook carrots until fork-tender, 7 to 10 minutes. Drain.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Add flour and mix well. Add heavy cream and bring to a simmer over medium heat. Cook and stir until a thick roux forms, about 10 minutes.
3. 3 Mix fontina cheese and goat cheese into the roux. Cook until cheeses are completely melted and sauce is thickened, 3 to 5 minutes. Remove from heat.
4. 4 Drain carrots and bring water back to a boil, pouring in more as needed. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Cook garlic with olive oil in another saucepan over medium heat until starting to brown, 1 to 2 minutes. Add Swiss chard, tearing them as they go into the pan. Cook until wilted, about 2 minutes. Add baby arugula and cook until wilted, about 1 minute. Chop 1 basil leaf into the pan using herb shears. Cook until wilted, about 30 seconds more. Mix in some of the cheese sauce if desired.
6. 6 Drain pasta and divide over serving plates. Add carrots, chard, and arugula. Top with Parmesan cheese and more cheese sauce. Garnish each plate with a basil leaf.

By Chef AidF

Ingredients

• ✓ baby carrot
• red potato
• onion
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• onion soup mix

Instructions

1. 1 Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
2. 2 Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
3. 3 Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
4. 4 Cook on Low, 8 to 10 hours.
5. 5 Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
6. 6 Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
7. 7 Slice roast and serve alongside vegetables and gravy.

By Heather Dunn

Ingredients

• ✓ baby carrot
• beef stew meat
• water
• brown gravy mix
• beef stew seasoning mix
• worcestershire sauce
• tomato
• potato
• celery
• onion

Instructions

1. 1 Put beef in a slow cooker.
2. 2 Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
3. 3 Cook on High for 6 hours.

By Megan Croy Reed

Ingredients

• ✓ baby carrot
• all-purpose flour
• black pepper
• paprika
• chicken breast
• olive oil
• red onion
• potato
• chicken stock
• lemon juice
• oregano
• thyme

Instructions

1. 1 Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
2. 2 Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
3. 3 Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. 4 Roast for 25 minutes. Uncover the skillet.
5. 5 Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

By Campbell's Kitchen

Ingredients

• ✓ baby carrot
• olive oil
• onion
• garlic
• orange
• parsley
• chicken
• lemon and herb seasoning
• salt
• black pepper
• red potato
• white wine

Instructions

1. 1 Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
2. 2 Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
3. 3 Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4. 4 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
5. 5 Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.

By Holly Johnson

Ingredients

• ✓ baby carrot
• green pea
• vegetable oil
• garlic
• egg
• white rice
• soy sauce
• sesame oil

Instructions

1. 1 Assemble ingredients.
2. 2 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
3. 3 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
4. 4 Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
5. 5 Serve hot and enjoy!

By jostrander

Ingredients

• ✓ baby carrot
• potato
• lamb leg
• garlic
• salt
• pepper
• brown mustard
• beer

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of water to a boil. Add potatoes and carrots; cook in boiling water for about 3 minutes. Drain and set aside.
3. 3 Rinse leg of lamb, pat dry, and place in a roasting pan. Season generously with salt and pepper; rub into meat. Use a small knife to make incisions big enough for a garlic clove to fit all over lamb. Stuff garlic cloves into the holes. Spoon mustard over lamb; rub into meat.
4. 4 Roast, uncovered, in the preheated oven for about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Add potatoes and carrots to the roasting pan. Baste lamb with beer, reserving the rest for basting at 20-minute intervals.
5. 5 Continue to roast lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 hour 30 minutes more.
6. 6 Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon pan drippings over meat and vegetables to serve.

By Priyanka

Ingredients

• ✓ baby carrot
• cream of mushroom soup
• brown gravy mix
• country gravy mix
• vegetable dip mix
• water
• beef tri-tip roast
• yellow onion

Instructions

1. 1 Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
2. 2 Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

By KaraMia