Type what you have

Ingredients

• ✓ baby carrot
• butter
• brown sugar
• honey

Instructions

1. 1 Place carrots in a large pot and cover with salted water. Bring to a boil over high heat and cook until carrots are tender, about 15 minutes. Remove from the stove and drain carrots in a strainer.
2. 2 Return the pot to the stove, add butter, and reduce the heat to medium-low. When butter is melted, stir in brown sugar and honey.
3. 3 Add carrots and stir until evenly coated. Cook for 5 more minutes before serving.
4. 4 Enjoy!

By Lisa Altmiller

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
• olive oil
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with aluminum foil; set aside.
2. 2 Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal well; alternatively, use the carrot bag. Toss to coat evenly. Pour carrots into the prepared baking dish.
3. 3 Bake in the preheated oven until tender, about 30 minutes. Sprinkle balsamic vinegar over carrots; shake the dish to coat evenly. Return to the oven and continue baking until liquid is absorbed, 5 to 10 minutes. Serve hot.

By ekc364

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
• honey
• olive oil
• cumin
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
3. 3 Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

By Lorelei Diaz Vitulli

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
• 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
• 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

Ingredients

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

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 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. Add potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ baby carrot
• olive oil
• venison roast
• water
• beef stew seasoning mix
• baby potato
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and let heat for 1 minute. Sear venison roast in hot oil for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Sauté mode.
2. 2 Place water in a small bowl and add stew seasoning. Whisk until seasoning is dissolved. Pour mixture over roast.
3. 3 Close and lock the lid. Select High pressure according to manufacturer's instructions. Set the timer for 120 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot. Spoon sauce over them to coat.
5. 5 Close and lock the lid again. Select High pressure according to manufacturer's instructions. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ baby carrot
• apple cider
• mustard
• dill
• salt
• black pepper
• chicken thigh
• cabbage

Instructions

1. 1 Whisk apple cider, mustard, dill, salt, and black pepper together in a large bowl until well combined. Add chicken thighs; toss until evenly coated. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade, shake off excess, and place on a plate. Pour remaining marinade into a large skillet. Add carrots and cabbage to the skillet; bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
4. 4 Meanwhile, cook chicken thighs on the preheated grill until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate; rest for 5 minutes.
5. 5 Serve chicken with carrots and cabbage.

By Soup Loving Nicole

Ingredients

• ✓ baby carrot
• potato
• kielbasa sausage
• onion
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine potatoes, kielbasa, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Toss with olive oil. Cover baking dish with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. Remove foil; continue baking until potatoes completely cooked, about 30 minutes more.

By zancanella

Ingredients

• ✓ baby carrot
• cooking spray
• butter
• hot honey
• orange zest
• cardamom
• orange juice
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick spray.
3. 3 Combine butter, honey, orange zest, and cardamom in a bowl. Transfer 1 tablespoon of the sauce to a separate bowl and set aside.
4. 4 Add carrots to remaining sauce and toss to coat. Place carrots in the air fryer basket.
5. 5 Cook in the preheated air fryer, tossing every 7 minutes, until carrots are roasted and fork-tender, about 15 to 22 minutes.
6. 6 Mix orange juice with reserved honey-butter sauce. Toss with cooked carrots until well combined. Season with salt and pepper.

By Yoly

Ingredients

• ✓ baby carrot
• vegetable oil
• london broil
• creole seasoning
• beef broth
• cream of mushroom soup
• red wine
• onion
• potato

Instructions

1. 1 Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
2. 2 Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
3. 3 Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
4. 4 Cook on Low for 8 to 10 hours or cook on High for 6 hours.

By Johnny

Ingredients

• ✓ baby carrot
• celery
• cream of celery soup
• cream of chicken soup
• cream of mushroom soup
• mushroom
• sage
• rosemary
• thyme
• goose

Instructions

1. 1 Combine celery, carrots, cream of celery soup, cream of chicken soup, cream of mushroom soup, mushrooms, sage, rosemary, and thyme in a large bowl.
2. 2 Put goose pieces in a slow cooker. Pour vegetable-soup mixture over the goose.
3. 3 Cook on High until goose is tender, 6 to 8 hours.

By Alex Waltman

Ingredients

• ✓ baby carrot
• chicken breast
• garlic rosemary citrus marinade
• butternut squash
• brussels sprout
• apple
• olive oil
• salt
• black pepper

Instructions

1. 1 Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
3. 3 Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
4. 4 Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven's broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.

By Lindsey

Ingredients

• ✓ baby carrot
• butter
• maple syrup
• curry powder
• mustard
• ginger ale
• pork tenderloin
• salt
• black pepper

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat; stir maple syrup, curry powder, and ground mustard into butter until smooth. Pour 1/4 cup ginger ale into butter mixture. Reduce heat to low and simmer for 2 minutes.
2. 2 Place pork tenderloin into a slow cooker and spread carrots over pork; pour remaining ginger ale over meat and carrots. Pour the butter syrup over the top.
3. 3 Cover and cook on Low for 8 hours. Season with salt and black pepper.

By CandiedChristine

Ingredients

• ✓ baby carrot
• chicken breast
• yukon gold potato
• celery
• cream of chicken soup
• water
• thyme
• black pepper
• all-purpose baking mix
• milk

Instructions

1. 1 Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2. 2 Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3. 3 Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours until chicken is cooked through.
4. 4 Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

By Campbell's Kitchen

Ingredients

• ✓ baby carrot
• aluminum foil
• chicken
• olive oil
• basil
• rosemary
• garlic salt
• potato
• onion

Instructions

1. 1 Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
2. 2 Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
3. 3 Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
4. 4 Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
5. 5 Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
6. 6 Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

By Reynolds KitchensR

Ingredients

• ✓ baby carrot
• olive oil
• olive oil
• honey
• salt
• black pepper
• balsamic glaze
• butter
• chive

Instructions

1. 1 Brush an air fryer basket with olive oil.
2. 2 Whisk together 1 tablespoon olive oil, honey, salt, and pepper in a large bowl. Add carrots and toss to coat. Place carrots in the air fryer basket in a single layer, in batches, if needed.
3. 3 Cook in the air fryer at 390 degrees F (200 degrees C), stirring once, until tender, about 10 minutes. Transfer warm cooked carrots to a large bowl, add balsamic glaze and butter, and toss to coat. Sprinkle with chives and serve.

By Allrecipes

Ingredients

• ✓ baby carrot
• pork chop
• salt
• black pepper
• butter
• onion
• vegetable broth
• worcestershire sauce
• russet potato

Instructions

1. 1 Gather all ingredients.
2. 2 Season pork chops with salt and black pepper.
3. 3 Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned, 3 to 5 minutes per side. Transfer pork chops to a plate.
4. 4 Melt remaining 2 tablespoons butter in the pressure cooker. Sauté onion and carrots in hot butter until fragrant, about 2 minutes; pour in broth and Worcestershire sauce.
5. 5 Return pork chops to the pressure cooker pot.
6. 6 Set a steamer basket on top of pork chops and place potatoes in the basket.
7. 7 Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 13 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method, 10 to 40 minutes. Unlock and remove the lid.
8. 8 Slice potatoes along their tops and serve with pork chops and carrots.

By txjackson

Ingredients

• ✓ baby carrot
• brussels sprout
• red onion
• olive oil
• rosemary
• salt
• black pepper
• smoked sausage
• honeycrisp apple
• lemon
• parsley

Instructions

1. 1 Place a large baking pan in the oven. Preheat the oven to 450 degrees F (232 degrees C).
2. 2 Toss together carrots, Brussels sprouts, onion, olive oil, rosemary, salt, and pepper in a large bowl until combined. Arrange vegetable mixture and sausage in a single layer on the preheated pan.
3. 3 Bake in the preheated oven until just tender, about 20 minutes. Remove from the oven.
4. 4 Turn the broiler to high.
5. 5 Add apple to the pan; broil until apple is tender and vegetables are slightly caramelized, 5 to 6 minutes. Remove from the oven, squeeze lemon over vegetable mixture in the pan, and sprinkle with parsley.

By Hillshire FarmR Brand

Ingredients

• ✓ baby carrot
• russet potato
• yellow onion
• celery
• beef bouillon
• oyster
• black pepper
• evaporated milk
• butter
• salt
• pepper

Instructions

1. 1 Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.

By Robyn Dye

Ingredients

• ✓ baby carrot
• red potato
• chicken breast
• cream of chicken soup
• celery
• chicken bouillon
• black pepper
• garlic salt
• celery salt
• mixed vegetable

Instructions

1. 1 Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.
2. 2 Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.
3. 3 Serve hot with biscuits. Enjoy!

By GourmetSoy

Ingredients

• ✓ baby carrot
• red potato
• potato
• garlic
• jalapeno pepper
• white corn
• butter
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Place potatoes, carrots, garlic, and jalapeño in a large pot and cover with water; bring to a boil over high heat. Cook until potatoes are tender, 15 to 20 minutes. Drain.
2. 2 Add corn and butter; mash until butter melts and potatoes reach desired texture. Stir in cheese, salt, and black pepper. Serve hot.

By Steve

Ingredients

• ✓ baby carrot
• chicken broth
• chicken breast
• onion
• celery
• bay leaf
• salt
• black pepper
• baking mix
• milk

Instructions

1. 1 Combine chicken broth, chicken, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce the heat, cover, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
2. 2 Mix baking mix and milk together in a bowl until a sticky dough forms. Drop golf ball-sized pieces of dough into the soup. Cover the pot and cook until dumplings are cooked through, about 10 more minutes.

By Jen

Ingredients

• ✓ baby carrot
• olive oil
• white wine vinegar
• parsley
• basil
• oregano
• salt
• black pepper
• red onion
• garlic

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
2. 2 Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Put carrots on the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions.
3. 3 Bake in the preheated oven until vegetables are soft and cooked through, turning halfway through cooking time, about 45 minutes total.

By Bren

Ingredients

• ✓ baby carrot
• chicken leg
• potato
• garlic
• yellow squash
• onion
• parsley flakes
• garlic powder
• salt
• black pepper
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
3. 3 Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

By Melissa

Ingredients

• ✓ baby carrot
• olive oil
• celery
• onion
• basil
• garlic
• black pepper
• tomato
• clam
• clam juice
• potato
• worcestershire sauce

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add celery, onion, carrots, basil, garlic, and black pepper until tender, about 10 minutes. Transfer 1/2 vegetable mixture to a food processor.
2. 2 Drain 1 can stewed tomatoes; add to the food processor; pulse until smooth. Stir mixture into pot.
3. 3 Stir remaining 2 cans stewed tomatoes, clams, clam juice, and potatoes into pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

By MEGSCOOKIN