how to cook fresh carrots recipe
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How to Cook Carrots How to Prepare Carrots. 1  Work with 1 pound of fresh carrots at a time. 2  Wash, trim, and peel or scrub, if necessary. 3  Cut standard-size carrots into 1/4-inch-thick slices or into strips (1 pound makes about 2-1/2 cups slices or strips).
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Sweet & Tangy Balsamic Roasted Carrots Instructions. 1  Preheat your toaster oven to 450 F. 2  Arrange carrots in a single row on a rimmed toaster oven baking sheet. 3  Drizzle carrots with olive oil and shake the pan back and forth to roll the carrots and evenly coat with oil. 4  Roast carrots for 15 to 25 minutes, rotating the pan halfway through, until they are lightly browned and just tender. Remove pan, drizzle carrots with balsamic vinegar and shake pan to coat them evenly with vinegar. Return carrots to the toaster oven and cook for another 5 to 6 minutes until most of the vinegar has been absorbed. Sprinkle cooked carrots with chopped parsley and serve warm. Recipe Notes
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- 1 Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil. Season the carrots with salt and pepper to taste.  Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
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Savory Matchstick Carrots Place carrot and turnip strips in medium saucepan. Add water; cover. Bring to a boil over high heat; reduce heat to medium. Simmer 5 to 8 minutes until crisp-tender. Drain vegetables in colander. Melt butter over medium heat in same saucepan; stir in thyme, salt and pepper. Add carrots; toss gently to coat. Transfer carrot mixture to warm serving dish.
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How to Cook Carrots How to Cook Carrots in the Microwave. 1  Place 1 pound carrots in a casserole dish with 2 tablespoons water. 2  Microwave, covered, on 100 percent power (high) until crisp-tender, stirring once: -- 3  6 to 9 minutes for 1/4-inch slices.
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- 1 Make glazed carrots: Melt a tablespoon of butter over extremely low heat and then add the washed and cut carrots. 2  Cover and leave for about 20 minutes, gently shaking the pan around every 5-10 minutes so as not to burn the bottom. 3  You'll never know they were about to go bad, as they taste like candy! ( 4 well... 5  sort of).
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- Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results. 1  Preheat oven to 400°F. 2  Place baby carrots in a baking dish.  Toss carrots in olive oil, salt, and pepper until evenly coated.
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Appetizer Recipe: Garlic & Coriander Quick-Pickled Baby Carrots Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer). Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, coriander, and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots. Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month.
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Oven Roasted Carrots Recipe 1 Place carrots on a baking sheet and lightly coat with vegetable oil. Season the carrots with salt and pepper to taste.  Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and lightly browned.
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Easy, Ridiculously Good Roasted Carrots Just make sure they’re fairly uniform so that they cook evenly. Toss the carrots in a bowl with butter, salt, and pepper. If you can’t eat butter, I’m sure you could use another fat, like coconut or olive oil. Next, line a rimmed baking sheet with parchment paper* and arrange carrots on the pan in an even layer.
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- Glazed microwaved carrots. 1  1. Cut 1 pound/450g of cleaned carrots into 1/4 inch/6mm slices. 2  2. Melt 3 tablespoons butter in a microwave proof container. 3  3. Add 1 teaspoon of fresh zest from an orange and 1 tablespoon of brown sugar.  4. Mix gently to combine all 1  ingredients. 5. Cover with a 2  lid. 6. Place the container in the microwave  oven.
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How to Cook Carrots Soft Place the carrots in a saucepan and add just enough water to cover them. Add salt if desired. Bring the water to a boil, then let the carrots simmer for five to 10 minutes. Spear a few of the carrot pieces with a fork after five minutes to check their softness. If they aren't to your liking, let them boil a minute or two longer and check again until you are satisfied with their tenderness.
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Roasted Potatoes and Carrots Preheat oven to 425F. Cut the carrots to match the length of the potatoes. Halve the potatoes lengthwise. Toss carrots and potatoes in a bowl with olive oil and season with salt and pepper. Spread the mixture evenly on a baking sheet and roast for 30 to 40 minutes, until potatoes are fork tender and lightly charred. Remove from oven and squeeze fresh lemon juice over the warm vegetables.
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- 1 Preheat oven to 500°F with rack in lower third. 2  Toss carrots with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread out in a large 4-sided sheet pan. 3  Roast 20 minutes. 4  Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and tender, about 25 minutes more.
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Baby Carrots Directions. Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer.Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes.Turn carrots in sauce and taste to adjust seasonings and serve.Recipe courtesy of Rachael Ray.ring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve. Recipe courtesy of Rachael Ray.
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Roasted Parsnips and Carrots Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.dd the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.
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How to Cook Carrots How to Roast Carrots. 1  Cut 1 pound carrots into 1-inch pieces. Arrange cut carrots or baby carrots in a baking pan. 2  Toss carrots with olive oil, salt, and pepper, and other seasonings, if desired. 3  Cover pan with foil.  Bake in a 425 degree F oven for 30 1  minutes. Remove foil; stir carrots.
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Stir-Fry Broccoli and Carrots Steps. 1  1. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute. 2  2. Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
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Honey Glazed Carrots (Easy, Low Calorie) In a small bowl, mix together butter and honey. Place water, carrots and salt in a medium skillet over medium heat. Bring to a simmer. Cover and cook for about 15 minutes or until carrots are fork tender. Drain any water from the skillet. Put carrots back on to medium heat and add butter.
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- 1 1 Heat oven to 425ºF. 2  Spray rectangular pan, 13x9x2 inches, with cooking spray. 3  2 Mix all ingredients except carrots in large bowl. 4  Add both bags of carrots; toss to coat. 5  Spread carrots in pan. 6  3 Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
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Best Way to Keep Carrots Fresh You only need a few things: 1  1 bunch of carrots. 2  A large glass bowl or sealed plastic container. 3  Water. Peel carrots and cut them in half so they are half as long.  Arrange the carrots in the receptacle so that there is at least 1-inch of headroom between the top of the carrots and the rim of the bowl.
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- Method. 1. Heat the oil in a large pan, add the onions, carrots and garlic, saute sauté for, 4mins until they are beginning to soften but not. Colour stir in the ground coriander and plenty of seasoning and cook for. 1min 2 add the stock and bring to the, boil cover and simmer for 20mins or until the carrots are really. tenderethod. 1. Heat the oil in a large pan, add the onions, carrots and garlic, saute sauté for, 4mins until they are beginning to soften but not. Colour stir in the ground coriander and plenty of seasoning and cook for. 1min
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Easy, Ridiculously Good Roasted Carrots Heat oven to 425° F. In a bowl, toss together carrots, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Line a rimmed baking sheet with parchment paper. Arrange carrots in an even layer on top of parchment, then tightly cover the whole pan with aluminum foil. Bake for 15 minutes.
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Rice Calories Can Be Cut in Half With This Trick • To bake or roast: Cut or slice carrots and place. on a baking sheet coated with cooking spray; cook at 400 degrees F for 25 to 30 minutes or. until browned and just soft. • To microwave: Cut carrots into slices and place. in a microwave safe dish. Add 3 tablespoons of. water.