We’re all finding new ways to feed ourselves during this time of social isolation. But sometimes simple and classic is best. With carrots in season, here is a quartet of simply wonderful ways to enjoy some fresh healthy veggies.
Parmesan Carrots with Lemon-Parsley Dressing
recipe by Adam Hickman for Cooking Light
Ingredients:
- 1/2 cup water
- 1/4 cup chopped shallots
- 14 ounces medium carrots, cut diagonally into 1 1/2-in. pieces (about 2 1/2 cups)
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon black pepper
- 3 tablespoons shaved Parmesan cheese
Directions:
Combine 1/2 cup water, shallots, and carrots in a medium skillet over medium-high; bring to a boil. Reduce heat to low and simmer, partially covered, 6 minutes or until carrots are tender. Increase heat to medium-high and cook, uncovered, 4 minutes or until liquid evaporates. Add oil; cook 4 minutes or until carrots are lightly browned, stirring occasionally. Stir in parsley and remaining ingredients.
Sweet and Sour Carrots
recipe by Adam Hickman for Cooking Light
Ingredients:
- 1/2 cup water
- 14 ounces carrots, cut into 1 1/2-in. pieces
- 1/4 cup (1/2-in.-diced) green onions
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet chili sauce
- 1/4 teaspoon kosher salt
- 1/2 teaspoon sesame seeds
Directions:
Combine water and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add green onions, sesame oil, and garlic; cook 3 minutes. Stir in vinegar, chili sauce, and salt. Top with sesame seeds.
Balsamic Onion & Thyme Carrots
recipe by Adam Hickman for Cooking Light
Ingredients:
- 1 tablespoon olive oil
- 2 cups sliced yellow onion
- Dash of baking soda
- 1/2 cup water
- 14 ounces carrots, cut into 1 1/2-in. pieces
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions:
Heat 1 Tbsp. olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes. Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add vinegar, 1 Tbsp. olive oil, thyme, salt, and pepper.
Za’atar Roasted Carrots
recipe by Hannah Klinger for Cooking Light
Ingredients:
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 5 cups (2-inch-thick) diagonally cut carrot
- 1 tablespoon za’atar (from Apricot Sun)
- 5/8 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 6 tablespoons plain 2% reduced-fat Greek yogurt
Directions:
- Preheat oven to 425°. Place a baking sheet in oven (leave pan in oven as it preheats).
- Combine 4 teaspoons oil and carrots in a large bowl; toss to coat. Add za’atar, 1/2 teaspoon pepper, salt, and cumin; toss. Carefully remove pan from oven. Arrange carrots in a single layer on pan. Bake at 425° for 18 minutes or until carrots are tender and lightly browned, stirring once after 10 minutes. Remove pan from oven. Place carrot mixture on a platter; sprinkle with parsley and lemon juice.
- Place yogurt in a small dish. Drizzle with remaining 3 1/2 teaspoons oil, and sprinkle with remaining 1/8 teaspoon pepper. Serve with carrots.
Cook’s Notes: I prefer to steam my vegetables rather than boil them, but in the first two recipes above, you continue in the same pan which makes less cleanup. My family’s favorite way to have carrots is steamed and then just drizzled with butter and honey. I also whiz up carrots in a food processor to add to soups and sauces.
It’s Spring, so make like a bunny and eat lots of delicious carrots that you cooked yourself at home. You’ve got this!
