Type what you have

Ingredients

• ✓ carrot
• butter
• parmesan cheese

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ carrot
• olive oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

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
• brown sugar
• butter
• bourbon

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ carrot
• brown sugar
• butter
• orange marmalade

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ carrot
• water
• butter
• honey
• rosemary

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100

Ingredients

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

Instructions

1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda

Ingredients

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

Instructions

1. 1 Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
2. 2 Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

By REBECCARIVINIUS

Ingredients

• ✓ carrot
• butter
• orange juice
• brown sugar
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
3. 3 Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
4. 4 Bake in the preheated oven until carrots are tender, 15 to 20 minutes.

By Katie H

Ingredients

• ✓ carrot
• butter
• honey
• salt
• chili powder
• parsley

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
2. 2 Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
4. 4 Preheat oven broiler and set rack 4 inches from heat source.
5. 5 When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
6. 6 Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

By France Cevallos

Ingredients

• ✓ carrot
• water
• butter
• sugar
• salt
• dill seed

Instructions

1. 1 In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

By Michele O'Sullivan

Ingredients

• ✓ carrot
• fennel bulb
• olive oil
• sriracha salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
3. 3 Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
4. 4 Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ carrot
• yogurt
• pineapple
• raisin

Instructions

1. 1 Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

By Tiffany

Ingredients

• ✓ carrot
• sugar
• cornstarch
• salt
• ginger
• orange juice
• butter

Instructions

1. 1 Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
2. 2 Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

By larkspur

Ingredients

• ✓ carrot
• olive oil
• grill seasoning
• balsamic vinaigrette dressing
• brown sugar

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.

By Anna

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
• radish
• olive oil
• garlic salt
• lemon-pepper seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
3. 3 Roast in the preheated oven until tender, 20 to 25 minutes.

By Kathleen

Ingredients

• ✓ carrot
• turkey carcass
• onion
• celery
• water

Instructions

1. 1 Combine turkey carcass, onion, carrots, celery, and water in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 15 minutes.
3. 3 Pour liquid through a strainer and discard all solids. Refrigerate for 8 hours or overnight. Skim fat from the top and discard. Use stock within 3 days or freeze for up to 3 months.

By Soup Loving Nicole

Ingredients

• ✓ carrot
• prune
• orange juice
• white sugar
• butter
• lemon zest
• ginger

Instructions

1. 1 Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
2. 2 Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
3. 3 Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

By Ellen Finkelstein

Ingredients

• ✓ carrot
• olive oil
• maple syrup
• kosher salt
• cayenne pepper
• curry powder
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking pan with parchment paper.
2. 2 Spread carrots on the prepared baking sheet; toss with enough olive oil to coat. Drizzle with maple syrup and sprinkle with salt, cayenne, curry powder, and paprika. Toss everything together and spread out evenly.
3. 3 Roast in the preheated oven, tossing a few times while they bake, until tender, about 20 minutes. Serve hot.

By LiveLife-LoveFood

Ingredients

• ✓ carrot
• chicken thigh
• green bell pepper
• onion
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

By Pam Wright

Ingredients

• ✓ carrot
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger root
• five-spice powder

Instructions

1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Ingredients

• ✓ carrot
• butter
• salt
• black pepper
• orange juice
• pomegranate juice

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
2. 2 Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

By Katie

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
• cauliflower
• olive oil
• thyme
• garlic
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

By carina

Ingredients

• ✓ carrot
• onion
• water
• salt
• long grain white rice
• white sugar
• half-and-half
• butter

Instructions

1. 1 In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
2. 2 Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

By Gayle Frazier

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
• onion
• green bell pepper
• vegetable oil
• white sugar
• white vinegar
• almond extract
• basil

Instructions

1. 1 In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
2. 2 In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
3. 3 Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

By LADYEM

Ingredients

• ✓ carrot
• tilapia fillet
• celery
• shallot
• vermouth
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
3. 3 Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

By alounsb2

Ingredients

• ✓ carrot
• beef broth
• pork rib
• barbecue sauce
• mesquite sauce

Instructions

1. 1 Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
3. 3 Bake in preheated oven until heated through, about 30 minutes.

By MakeItHealthy