Are you looking for some inspiration to get creative with carrots in the kitchen? Look no further! Carrots are a staple ingredient in many cuisines, and when cooked, they can be transformed into a wide range of sweet and savory dishes. From classic roasted carrots with a hint of honey to more adventurous recipes like Moroccan carrot salad and Indian-inspired curry, there’s something for everyone.
In this article, we’ll be exploring 20 mouth-watering cooked carrot recipes that are sure to spice up your meal routine. Whether you’re a veggie lover, a foodie, or just looking for some new ideas to impress your friends and family, these recipes are sure to delight. So grab a pen and paper (or your favorite cooking app), and let’s get started on this culinary journey!
Honey Glazed Roasted Carrots
Sweet and savory, these Honey Glazed Roasted Carrots are a perfect side dish for any meal.
Ingredients:
– 1 pound baby carrots, peeled
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the carrots with the olive oil, salt, and black pepper until they are evenly coated.
3. Spread the carrots out in a single layer on a baking sheet.
4. Drizzle the honey over the carrots, using your fingers or a spoon to coat them evenly.
5. Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized, flipping halfway through the cooking time.
Cooking Time: 20-25 minutes
Garlic Butter Sauteed Carrots
Elevate your side dish game with this simple yet flavorful recipe, perfect for accompanying your favorite main courses.
Ingredients:
– 1 pound carrots, peeled and sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme, chopped (optional)
Instructions:
1. In a large skillet, melt the butter over medium-high heat.
2. Add the garlic and saute for 1 minute, until fragrant.
3. Add the carrot slices in a single layer, leaving some space between each piece.
4. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly browned.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley or thyme, if desired.
Cooking Time: 12-15 minutes
Maple Cinnamon Carrot Mash
Sweeten up your side dish game with this delicious and easy-to-make Maple Cinnamon Carrot Mash. Perfect for the holidays or any time of year, this recipe combines the natural sweetness of carrots with the warmth of cinnamon and a hint of maple syrup.
Ingredients:
– 4 large carrots, peeled and chopped
– 2 tablespoons butter
– 1/4 cup pure maple syrup
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the chopped carrots, butter, salt, and pepper.
2. Add enough water to cover the carrots and bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 15-20 minutes, or until the carrots are tender when pierced with a fork.
4. Drain the carrots and return them to the pot.
5. Stir in the maple syrup and cinnamon until well combined.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Carrot and Ginger Soup
This comforting soup is a perfect blend of sweet carrots and spicy ginger, sure to soothe your senses on a chilly day.
Ingredients:
– 2 medium-sized carrots, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh herbs, such as parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and grated ginger in a little bit of oil until they’re tender.
2. Add the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes or until the carrots are very tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
4. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Balsamic Roasted Carrots with Thyme
Elevate your roasted carrots with the tangy sweetness of balsamic glaze and the earthiness of thyme.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss carrots with olive oil, garlic, salt, and pepper until they are evenly coated.
3. Spread the carrot mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until carrots are tender and caramelized.
5. While carrots are roasting, combine balsamic vinegar and honey in a small bowl. Whisk until smooth.
6. Remove carrots from oven and brush with the balsamic glaze.
7. Sprinkle thyme leaves over the top and return to oven for an additional 2-3 minutes or until thyme is fragrant.
8. Serve hot.
Cooking Time: 25-30 minutes
Spiced Moroccan Carrot Salad
A vibrant and aromatic salad that combines the natural sweetness of carrots with the warm spices of Morocco.
Ingredients:
– 4 large carrots, peeled and grated
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the grated carrots, olive oil, honey, cumin, coriander, and cinnamon.
2. Toss until the carrots are evenly coated with the spice mixture.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 10 minutes
Servings: 4-6
Carrot and Potato Gratin
A comforting and flavorful side dish perfect for any occasion, this Carrot and Potato Gratin combines the sweetness of carrots with the earthiness of potatoes.
Ingredients:
– 2 large carrots, peeled and sliced into 1/8-inch thick rounds
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 1 onion, finely chopped
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced carrots and potatoes.
3. In a separate pan, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
4. Add the cooked onion mixture to the carrot-potato bowl and toss to combine.
5. Transfer the mixture to a 9×13-inch baking dish and top with grated cheese.
6. Bake for 45-50 minutes or until the vegetables are tender and the top is golden brown.
Cooking Time: 45-50 minutes
Brown Sugar Glazed Carrots
Sweet and sticky brown sugar glaze elevates this simple carrot recipe to a new level of flavor!
Brown Sugar Glazed Carrots Recipe
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized sticks
– 2 tablespoons unsalted butter
– 1/4 cup packed brown sugar
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– Salt to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together butter, brown sugar, honey, and vinegar until smooth.
3. Add chopped carrots to the bowl and toss until they’re evenly coated with the glaze.
4. Spread the carrot mixture onto the prepared baking sheet in a single layer.
5. Season with salt to taste.
6. Roast in the preheated oven for 20-25 minutes, or until carrots are tender and caramelized.
7. Garnish with fresh parsley leaves, if desired.
Cooking Time: 20-25 minutes
Carrot and Lentil Curry
This flavorful curry is a perfect blend of Indian spices, tender lentils, and sweet carrots. It’s a hearty and comforting meal that can be served with rice, naan, or roti.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 cup brown or green lentils, rinsed and drained
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, carrots, and lentils; cook for an additional 2 minutes.
4. Stir in cumin, curry powder, turmeric, and salt.
5. Add diced tomatoes and vegetable broth; bring to a simmer.
6. Reduce heat to low and let curry cook for 20-25 minutes or until lentils are tender.
7. Garnish with fresh cilantro and serve over rice or with naan/roti.
Cooking Time: 20-25 minutes
Herbed Carrot and Parsnip Puree
Elevate your side dishes with this flavorful and nutritious puree, infused with fresh herbs.
Ingredients:
• 2 large carrots, peeled and chopped
• 1 large parsnip, peeled and chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste
• 1/4 cup chicken or vegetable broth
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss carrots and parsnip with olive oil, garlic, rosemary, thyme, salt, and pepper on a baking sheet.
3. Roast for 30 minutes, or until tender and lightly caramelized.
4. Remove from the oven and let cool slightly.
5. Transfer to a blender or food processor with broth and blend until smooth.
6. Taste and adjust seasoning as needed.
Cooking Time: 45 minutes
Yield: Serves 4-6
Carrot and Chickpea Stew
This hearty stew is a perfect blend of sweet carrots and nutty chickpeas, cooked to perfection with aromatic spices. A comforting and nutritious meal that’s ready in no time!
Ingredients:
– 1 large onion, chopped
– 3 medium carrots, peeled and chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the carrots, chickpeas, cumin, smoked paprika, and cayenne pepper. Cook for 5 minutes.
3. Stir in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Carrot and Raisin Salad with Yogurt Dressing
A sweet and refreshing salad perfect for a light lunch or dinner, this carrot and raisin salad is a delightful combination of flavors and textures.
Ingredients:
– 4 large carrots, peeled and grated
– 1/2 cup brown sugar
– 1/2 cup chopped fresh parsley
– 1/2 cup golden raisins
– 1/4 cup plain yogurt
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the grated carrots, brown sugar, and salt. Mix well.
2. Stir in the chopped parsley and raisins.
3. In a small bowl, whisk together the yogurt and lemon juice until smooth.
4. Pour the yogurt dressing over the carrot mixture and toss to coat.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Roasted Carrot Hummus
Elevate your snacking game with this creamy and nutritious Roasted Carrot Hummus recipe! By roasting carrots to bring out their natural sweetness, you’ll create a delicious dip that’s perfect for veggies, crackers, or pita chips.
Ingredients:
– 2 large carrots
– 1/4 cup chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut carrots into large chunks and toss with 1 tablespoon of olive oil, salt, and pepper.
3. Roast carrots for 20-25 minutes or until tender and caramelized.
4. Drain and rinse chickpeas.
5. In a blender or food processor, combine roasted carrots, chickpeas, tahini, garlic, lemon juice, and remaining 2 tablespoons of olive oil.
6. Blend until smooth and creamy, stopping to scrape down the sides as needed.
Cooking Time: 25-30 minutes
Carrot and Ginger Stir Fry
A vibrant and flavorful stir-fry that combines the natural sweetness of carrots with the spicy warmth of ginger, perfect for a quick weeknight dinner.
Ingredients:
– 2 medium-sized carrots, peeled and sliced into thin strips
– 1-inch piece of fresh ginger, peeled and grated
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– Salt to taste
– Optional: soy sauce or sesame oil for added flavor
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the grated ginger and cook for 30 seconds, until fragrant.
3. Add the sliced carrots and cook for 4-5 minutes, stirring occasionally, until they start to soften.
4. Add the minced garlic and stir-fry for another minute.
5. Season with salt to taste, and add any desired soy sauce or sesame oil.
6. Serve hot over rice, noodles, or as a standalone dish.
Cooking Time: 10-12 minutes
Carrot and Apple Soup
This sweet and savory soup is perfect for a chilly evening or as a healthy snack any time of the year.
Ingredients:
– 2 medium carrots, chopped
– 1 large apple, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and apple in a little bit of water until tender.
2. Add the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. If desired, stir in heavy cream and honey until well combined.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Carrot and Coconut Milk Rice
Experience the delightful fusion of sweet carrots and creamy coconut milk with this aromatic rice dish.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 large carrot, peeled and grated
– 1/4 cup coconut milk
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh sieve until the water runs clear. Drain and set aside.
2. Heat the oil in a medium saucepan over medium heat. Add the grated carrot and cook, stirring occasionally, until tender and lightly caramelized (about 5 minutes).
3. Add the rice to the saucepan and stir to coat with the carrot mixture.
4. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
5. Fluff the rice with a fork and stir in the coconut milk. Season with salt to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Carrot and Spinach Stuffed Shells
Carrot and Spinach Stuffed Shells: A Delicious Twist on a Classic Recipe!
Ingredients:
– 12-15 jumbo pasta shells
– 2 medium carrots, cooked and pureed
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine pureed carrots, spinach, ricotta cheese, mozzarella cheese, and beaten egg. Mix well to combine.
4. Stuff each cooked pasta shell with the carrot-spinach mixture, placing them in a greased 9×13-inch baking dish.
5. Cover the shells with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Carrot and Walnut Bread
A sweet and savory bread recipe that combines the natural sweetness of carrots with the rich flavor of walnuts.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
– 1 cup chopped walnuts
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, cream butter and eggs until light and fluffy. Add grated carrots and mix well.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts and vanilla extract.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Carrot and Beetroot Salad
A sweet and earthy combination of carrots and beetroot makes for a delightful side dish or light lunch.
Ingredients:
– 2 large carrots, peeled and grated
– 1 large beetroot, peeled and diced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the grated carrots and diced beetroot.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the carrot-beet mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
6. Serve immediately.
Cooking Time: 10-15 minutes
Carrot and Pea Risotto
A creamy and vibrant vegetarian risotto that combines the natural sweetness of carrots with the crunch of peas.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 cup fresh or frozen peas
– 1/2 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the grated carrots and cook, stirring occasionally, until they begin to soften, about 5 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
5. Add the white wine (if using) and cook until absorbed, about 2 minutes.
6. Add 1/2 cup of warmed broth at a time, stirring constantly and allowing each portion to absorb before adding the next.
7. After 20-25 minutes of cooking, stir in the frozen peas and cook until they’re tender.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Summary
Discover the versatility of cooked carrots with these 20 delicious recipes! From sweet and savory to spicy and tangy, there’s something for everyone. Try honey-glazed roasted carrots, garlic butter sautéed carrots, or maple cinnamon carrot mash as a side dish. Or, get creative with soups like carrot and ginger soup or stews like carrot and lentil curry. You can even use cooked carrots in desserts like carrot and raisin salad with yogurt dressing or in savory dishes like spiced Moroccan carrot salad or roasted carrot hummus. These recipes will inspire you to get cooking with this nutritious and flavorful vegetable!
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