Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!
Ingredients:
3-4 carrots, peeled and julienned
½ cup sugar
½ teaspoon salt
½ cup distilled white vinegar
Method:
1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
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Honey-Glazed Baby Carrots
The inherent sweetness of carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Ingredients:
1¼ pounds baby carrots
1 tablespoon unsalted butter
1 ½ tablespoons honey
Sea salt and fresh ground pepper
Method:
1. Prepare an ice bath. Bring a large saucepan of salted water to a boil. Boil the carrots for 2-3 minutes until just tender. Strain the carrots from water and immediately place them in the ice bath.
2. Remove the carrot skin by gently rubbing it off with a dry kitchen towel. (It should come off quite easily.)
3. Heat a sauté pan over medium-high heat. Add honey and butter to the pan and melt together. Add the carrots and toss to coat. Season with salt and pepper.
4. Cook until the carrots are heated through and the honey and butter mixture has formed a sticky glaze. Adjust seasoning to taste, serve hot.
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Carrot & Apple Saute with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
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Grilled Carrots
Brushed with our signature grill rub, these carrots are infused with smoky-sweet flavor.
Ingredients:
1 bunch carrots, trimmed of greens, then peeled and cut in half lengthwise
2-3 tablespoons F&L house-blend dry rub
2-3 tablespoons olive oil
Sea salt
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon
Method:
1. Place carrots on a sheet pan and brush them lightly with olive oil on both sides. Season liberally with the dry rub.
2. Preheat the grill to medium-high and then place the carrots directly on grill or in a grill basket. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking.
3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.
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Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
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Guinness-Glazed Roasted Carrots
Here, the stout adds a subtle depth that balances the carrots’ natural sweetness, making this simple side dish feel festive enough for a St. Patrick’s Day table.
Ingredients:
1 pound carrots, peeled and cut into thick slices or batons
2 tablespoons olive oil
Salt and freshly ground black pepper
½ cup Guinness stout
1 tablespoon butter
1–2 teaspoons honey
Fresh herbs (parsley or thyme), optional
Method:
1. Preheat the oven to 425°. Toss the carrots with olive oil, salt, and pepper and spread in a single layer on a baking sheet. Roast until tender and lightly caramelized, about 20–25 minutes, stirring once.
2. Meanwhile, combine the Guinness, butter, and honey in a small saucepan and simmer over medium heat until slightly thickened and glossy, about 5–7 minutes.
3. Transfer the roasted carrots to a serving dish and drizzle with the warm Guinness glaze. Toss gently to coat and finish with fresh herbs if desired.
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Honey & Thyme-Roasted Carrots with Quesco Fresco
A delightfully-fresh spin on roasted carrots.
Ingredients:
1 bunch carrots, peeled
2 teaspoon butter, melted
2 teaspoon honey
½ teaspoon fresh thyme
â…› teaspoon cayenne pepper
â…› teaspoon smoked paprika
½ cup queso fresco, crumbled
¼ cup pomegranate seeds
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425° and line a baking sheet with parchment paper or foil.
2. In a small bowl melt butter in the microwave (about 15 seconds). Add honey, thyme, cayenne, smoked paprika and a pinch each salt and pepper to the melted butter and mix together.
3. Pour the seasoning mixture over carrots and toss to make sure they are evenly coated. Spread carrots out on the baking sheet and roast for 20 minutes, flipping after 10 minutes.
4. Transfer roasted carrots to a serving dish and top with crumbled queso fresco and pomegranate seeds. Serve warm.
4. Transfer roasted carrots to a serving dish and top with crumbled feta and pomegranate seeds. Serve warm.
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Charred Carrots with Whipped Cheese & Herbs
Sweet roasted carrots meet creamy cheese, bright herbs, and lemon in this simple yet elegant spring side dish.
Ingredients:
1 bunch baby carrots, scrubbed and trimmed
2 tablespoons olive oil
Sea salt and black pepper
½ cup ricotta or other soft cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped fresh herbs (parsley, thyme, oregano, or chives)
Flaky sea salt, for serving
Method:
1. Preheat oven to 425°. Toss carrots with olive oil, salt, and pepper and spread on a baking sheet. Roast for 20–25 minutes, turning once, until tender and lightly charred around the edges.
2. While the carrots roast, stir together the ricotta, lemon zest, and lemon juice until smooth and creamy.
3. Spread the whipped cheese onto a serving platter or shallow bowl. Arrange warm carrots over top.
4. Finish with fresh herbs and a sprinkle of flaky salt before serving.
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Carrots with Brown Butter & Mint
Sweet spring carrots tossed in nutty brown butter and finished with fresh mint—a simple, elegant side that brings warmth and brightness to the table.
Ingredients:
1 pound carrots, peeled and cut into sticks or left whole if small
2 tablespoons unsalted butter
1 tablespoon olive oil
1–2 tablespoons fresh mint leaves, torn
1 teaspoon honey (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add carrots and cook until just tender, about 5–7 minutes. Drain well.
2. In a large skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty.
3. Add olive oil and carrots to the pan, tossing to coat. Cook for 2–3 minutes, allowing the carrots to lightly caramelize at the edges.
4. Remove from heat and toss with mint, a drizzle of honey (if using), and a squeeze of lemon juice. Season with salt and pepper.
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Roasted Carrots with Chili-Lime Shrub Glaze
Sweet roasted carrots meet a bright, tangy glaze with just a hint of heat—this unexpected side dish brings bold Southwestern flavor to the table.
Ingredients:
1 bunch baby carrots, trimmed and halved lengthwise if large
2 tablespoons olive oil
Sea salt and fresh cracked black pepper
2–3 tablespoons Girl Meets Dirt Chili Lime & Tomato Shrub
1 teaspoon honey
1 tablespoon butter
Fresh herbs (parsley), for finishing
Method:
1. Preheat the oven to 425°. Toss the carrots with olive oil, salt, and pepper, then spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning once, until tender and caramelized at the edges.
2. While the carrots roast, add the chili-lime shrub to a small saucepan over medium heat. Let it simmer for 2–3 minutes to concentrate the flavor. Stir in honey and butter, if using, and cook until slightly thickened and glossy.
3. Transfer the roasted carrots to a serving bowl and toss with the warm glaze until evenly coated. Finish with a sprinkle of fresh herbs and an extra crack of black pepper. Serve warm.
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