Long carrots, peeled and cut in half with a flat side
3-4 Tbsp melted butter
2-3 Tbsp honey
1-2 fresh spring thyme
Melt butter, honey and thyme with a saucepan. Place carrots on a a baking sheet. Flat side down. Pour over butter/honey sauce and toss with hands to cover completely. Roast in a 425 degree oven for 20-25 minutes, until tender.
Recipe: the farm stand
1 cup chopped carrots
1 egg
2 Tbsp oil
2 Tbsp water
1/4 cup sugar
Mix together in a blender. Put mixture in a large bowl. Add:
3/4 cup flour
1 tsp baking powder
Mix well. Take a spoonful of batter and fry in a skillet of oil. When golden brown on all sides they are done. Take out and set aside.
In a small bowl combine 4 Tbsp of sugar, 1 tsp cinnamon and mix well. Coat each donut with the cinnamon/sugar. Serve.
3 cups shredded carrots
1/2 cup pineapple tidbits
1 cup raisins
1 cup mayo
2 Tbsp sugar
apples, chopped (optional)
celery, chopped (optional)
Mix together and refrigerate.
1 cup water
3 peeled, medium oranges
1/2 cup peeled and chopped carrot
1 tsp fresh minced ginger
1/4 tsp ground turmeric
pinch of freshly ground black pepper
Blend, then strain as desired and serve over ice.
Recipe: the guthealthmd
1 cup sliced carrots
1/2 tsp finely shredded orange peel
1 cup orange juice
1 1/2 cups ice cubes
3 (1 inch) pieces orange peel curls
1. In a covered small saucepan, cook carrots in a small amount of boilig water about 15 minutes or until very tender. Drain well. Cool.
2. Place drained carrots in a blender. Add finely shredded orange peel and orange juice . Cover and blend until smooth Add ice cubes; cover and blend until smooth. Pour into glasses. If desired, garnish with orange peel curls.
Serves 3
1 1/2 lb carrots, sliced 1/4 inch thick on the diagonal
2 Tbsp melted butter
2 Tbsp pure maple syrup
1/2 tsp salt
1/4 tsp ground pepper
2 tsp snipped fresh chives (optional)
1. Preheat oven to 400 degrees.
2. Stir carrots, butter, maple syrup, salt and pepper together in a large bowl. Spread evenly on a large rimmed baking sheet and roast, stirring once, until tender, 20 to 25 minutes.Sprinkle with chives, if desired.
Serves 6
* Cooked in a large Dutch oven on the stove top
4 lb sirloin tip roast
grapeseed oil
salt and pepper
garlic powder
Worcestershire sauce
2 medium onions, sliced
1-2 bags of organic small carrots, (3 lbs)
1 cup water
3 lbs Yukon Gold new potatoes, cut into bite size pieces
1/3 cup corn starch
In a large Dutch oven pour grapeseed oil to cover the bottom. On medium-low heat add the roast. Sprinkle with salt, pepper, garlic powder and Worcestershire sauce. Add the onion and let it brown with the lid on for 2 hours.
Turn over the roast and add more salt and pepper. Put the lid on for another 2-3 hours. Turn the roast over again and add the carrots and 1 cup water. Cook for 45 minutes.
The roast is finished cooking so carefully take out the roast and set aside. Keep warm in the oven wrapped in foil on low temperature.
Add potatoes to the pot with the carrots and enough water to cover. Put on lid and heat on medium-high. Add more salt and pepper and cook for another 30 minutes.
To make gravy for the pot roast: Add 1/3 cup corn starch into some cold water in a small bowl. Mix to get out lumps using a fork. Pour into veggies.
Recipe: The Hillbilly Kitchen
2 boiled medium potatoes, cut small
2 boiled carrots, cut small
boiled peas
2-3 pickles, cut small
2 -3 pieces ham, cut small
2 boiled eggs, cut small
1/2 cup sour cream
1/2 cup mayo
1 tsp mustard
In a large bowl mix together potatoes, carrots, peas, pickles, ham and boiled eggs. Set aside. In a small bowl combine together sour cream, mayo and mustard. Mix well. Combine altogether and serve on a grilled buttered toast bread.
1 lb garden carrots
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 Tbsp curry powder (mild)
1 Tbsp avocado oil
1/8 tsp freshly ground black pepper
1/4 tsp sea salt, or to taste
fresh lime juice (optional)
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Peel an trim the ends of carrots. If carrots are thick, cut them in half lengthwise; if not, leave whole. Slice carrots diagonally in 1/4 inch thick slices, then place carrots into a large bowl.
Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top. Toss really well until evenly coated, then arrange carrots in a single layer, onto your prepared baking sheet.
Bake for 30 minutes, until golden crisp, stirring carrots halfway through to ensure even roasting. Carefully remove carrots to a serving dish. Squeeze with fresh lime juice if desired.
carrots, peeled, long spears and cut having a flat side
3 Tbsp butter
2 Tbsp honey
2 fresh springs thyme
Place carrots on a baking pan flat side down. Melt butter in a small pot. Add honey and the leaves of the thyme. Mix together. Pour butter mixture over carrots and mix well using hands to completely coat. Bake in a 425 degree oven for 20-25 minutes. Before serving top with salt and pepper.
3 cups grated carrots
1 can tidbit pineapple (1/2 cup)
1 cup raisins
1 cup mayo or Greek yogurt
2 Tbsp sugar
1 small apple cut up (optional)
1 celery rib, cut up (optional)
Mix together in a bowl and chill
2 lbs carrots, rimmed, cut into 1/4inch thick slices
salt and pepper
2 Tbsp unsalted butter
1/4 cup pure maple syrup
1. Place carrots in a large skillet. Add 1 cup water and 1/2 tsp salt, stir well. Bring to a boil over high heat. reduce heat to medium-low , cover and simmer until carrots are almost tender, 6 to 8 minutes. Drain well. Wipe out skillet. (Carrots may be prepared up to 3 days ahead to this point.Cover and refrigerate)
2. Combine carrots, butter and syrup in a skillet. Sprinkle with salt and pepper. Cook over medium-high heat, stirring an tossing constantly, until carrots are tender and well glazed about 5 minutes. Season with additional salt and pepper if desired. Serve hot.
2 lbs fresh carrots, roughly the same size
1 tsp chili powder, or to taste
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 Tbsp avocado oil, or olive oil
freshly ground black pepper, to Pretaste
1/2 tsp sea salt
1 Tbsp fresh thyme (or other herbs of choice), for garnish
Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
Start by preparing your seasonings by whicking together; chilil powder, ground cinnamon, ground cloves, black pepper and sea salt in a small bowl; once combined well, set aside.
Peel, and rinse the carrots thoroughly.
Slice carrots into 1 inch thick, even, diagonal pieces
Add carrots to a medium bowl, sprinkle with all of the prepared seasonings and drizzle with oil. Toss carrots until really well coated with all the spices ;and oil.
Spread the carrots in a single layer onto your prepared baking sheet, making sure not to overcrowd them.
Bake for 30-40 minutes, tossing halfway through to ensure even roasting. Cooking times will vary depending on the thickness of your carrots.
Once the carrots are fork tender an d golden browned, remove from the oven and transfer to a serving dish. Top with you desired herbs.
3lbs medium carrots, halved crosswise and cut into strips
2 medium onions, halved and thinly sliced
1/2 cup butter, melted
1/2 cup chopped fresh parsley
1/2 tsp salt
ground pepper, optional
1. Place 2 inch water in a stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
2. Drain vegetable. Toss with remaining ingredients.
carrots
melted butter
maple syrup
Heat the butter and syrup in a skillet. Add the carrots and saute a few minutes until tender but not mushy.
2 1/2 lbs carrots, cut on the bias, 1/2 inch pieces (8-10)
2 Tbsp olive oil
1 1/2 tsp salt
1/2 tsp cumin
1 tsp coriander
1 tsp cinnamon
2/3 tsp garlic granules
1/2 cup pistachios, cut in small pieces
12 dates, cut it in small pieces
parsley for garnish
Preheat oven to 425 degrees. Cut carrots and place on a baking pan. Top with olive oil, salt, cumin, coriander,cinnamon, garlic granules and mix all together using your hands. Single file and no overlapping in the pan. Roast for 20-25 minutes. The exterior should be lightly brown and the center just tender. Move to a serving platter and top with dates, pistachios and parsley. Serve.
Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 30 minutes
Serves: 8
cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2 inch chunks
1 medium onion, cut into 1/4 inch slices
1/3 cup balsamic vinegar
1/4 cup unsalted butter, melted
8 sprigs fresh thyme
1 tsp minced garlic
1 tsp salt
1/2 tsp ground black pepper
1. Preheat the oven to 425 degrees. Coat a 9x13 baking pan with cooking spray.
2. Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
3. Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
4. Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Note: You can use 1 tsp of dried thyme instead fresh. Balsamic vinegar might stain plastic, so use a glass bowl when mixing together.
8 carrots, washed and cut into 3 inch pieces on the bias
3 Tbsp melted butter
3 Tbsp honey
1 tsp salt
1/4 tsp black pepper
In a large bowl put in cut up carrots. Top with butter, honey and salt and pepper. Mix together. Bake on a baking sheet at 400 degrees for 20 minutes.
2 cups shredded peeled organic beets
2 cups unpeeled shredded organic carrot
2 Tbsp coconut oil
salt to taste
Mix together
1 eggplant, cut into slices
1 1/2 cups water
1 Tbsp salt
1 large carrot or 2 med carrots, finely grated
2 eggs
2 Tbsp flour, divided
1 Tbsp grated Parmesan cheese
1/4 cup fresh parsley, chopped
mozzarella cheese
oregano
Place slices of eggplant in a bowl with water and sprinkle with salt. Put a lid or plate on top and leave for 30 minutes. Rinse the eggplant and with a knife or spoon hallow out each slice separating the rings from the inside flesh. Cut the eggplant flesh into small pieces. In a bowl add grated carrots, eggplant flesh, 2 eggs, 1 Tbsp flour and 1 Tbsp Parmesan cheese. Mix together. Add parsley and 1 more Tbsp of flour. Mix.
In a pan add 2 Tbsp of olive oil. Place the rings in the pan with oil. Spoon into the rings the carrot mixture. Don't crowd the pan. Cook unto bottoms are golden brown. Flip to other side. Sprinkle a bit of mozzarella cheese and oregano. The cheese will begin to melt and it will be golden brown on both sides. Move to a plate with paper towels.
