Best 20 Baby Carrots Recipes

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**Baby Carrots: A Delightful and Versatile Vegetable with Endless Culinary Possibilities**

Baby carrots, with their vibrant orange hue and sweet, crisp texture, are a culinary delight that can be enjoyed in a myriad of ways. These miniature carrots, often sold with their greens still attached, are not only a nutritious snack but also a versatile ingredient that can elevate any dish with their natural sweetness and vibrant color. From simple roasted baby carrots to elegant carrot cakes, this article presents a diverse collection of recipes that showcase the culinary potential of this delightful vegetable.

**Explore a Culinary Journey through Baby Carrot Recipes:**

1. **Roasted Baby Carrots with Herbs:** Experience the simplicity and flavor of roasted baby carrots, tossed in olive oil, aromatic herbs, and a sprinkle of salt and pepper. This classic side dish is a perfect accompaniment to grilled meats, poultry, or fish.

2. **Honey-Glazed Baby Carrots:** Indulge in the sweet and sticky goodness of honey-glazed baby carrots. Coated in a mixture of honey, butter, and spices, these carrots are roasted until caramelized and tender, making them an irresistible treat.

3. **Carrot and Ginger Soup:** Warm up with a comforting bowl of carrot and ginger soup. This creamy and flavorful soup is made with a blend of baby carrots, ginger, onion, and vegetable broth, and finished with a touch of cream for a velvety texture.

4. **Carrot Cake:** Embrace the classic flavors of carrot cake with this timeless recipe. Combining grated baby carrots, flour, sugar, spices, and nuts, this moist and flavorful cake is topped with a decadent cream cheese frosting.

5. **Carrot Fries:** Create a healthier alternative to french fries with carrot fries. Simply slice baby carrots into thin strips, toss them in olive oil, salt, and pepper, and bake until crispy. Serve with your favorite dipping sauce for a guilt-free snack or side dish.

6. **Carrot Slaw:** Add a refreshing crunch to your salads or tacos with a vibrant carrot slaw. Shredded baby carrots are combined with cabbage, red onion, and a tangy dressing made with mayonnaise, vinegar, and mustard.

7. **Carrot and Feta Salad:** Enjoy a Mediterranean-inspired salad featuring baby carrots, crumbled feta cheese, chopped walnuts, and a drizzle of olive oil and lemon juice. This simple yet flavorful salad is perfect for a light lunch or as a side dish.

8. **Carrot and Orange Juice:** Start your day with a healthy and refreshing boost with carrot and orange juice. Blend baby carrots with fresh oranges, a hint of ginger, and a squeeze of lemon for a vitamin-packed juice that will energize your mornings.

**Embark on a culinary adventure with baby carrots and discover the diverse flavors and textures this versatile vegetable has to offer. From savory side dishes to sweet treats and refreshing beverages, these recipes will transform your perception of baby carrots and inspire you to incorporate them into your everyday cooking.**

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED BABY CARROTS



Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

ROASTED BABY CARROTS



Roasted Baby Carrots image

Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 5

4 teaspoons vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)

Steps:

  • Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
  • Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
  • Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

Nutrition Facts : Calories 100, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 8 g, TransFat 0 g

HONEY-GLAZED BABY CARROTS



Honey-Glazed Baby Carrots image

Not even kids can resist vegetables like carrots when they are smothered in butter and honey!

Provided by Sarah Stephan

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
3 tablespoons butter
2 tablespoons honey
½ teaspoon cornstarch

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
  • While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
  • Pour glaze over cooked carrots and toss to coat. Serve immediately.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 149.2 mg, Sugar 14 g

ROASTED POTATOES AND BABY CARROTS WITH GARLIC



Roasted Potatoes and Baby Carrots With Garlic image

I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!

Provided by Kittencalrecipezazz

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 -3 lbs red potatoes, peeled and cut into about 2-inch pieces
5 -6 cups baby carrots (can use more or less)
4 -8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
fresh ground black pepper

Steps:

  • Dry the veggies well with a paper towel and place in a large bowl.
  • Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
  • In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
  • Pour over the veggies and toss to coat with a wooden spoon or clean hands.
  • Set oven to 400 degrees F.
  • Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

HERB-BUTTERED BABY CARROTS



Herb-Buttered Baby Carrots image

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens-let your imagination be your guide.-Sandra Corey, Caldwell, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh baby carrots, trimmed
1/4 cup butter, cubed
1 garlic clove, minced
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme

Steps:

  • Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots., Bake, covered, until carrots are tender, 50-60 minutes, stirring once.

Nutrition Facts : Calories 143 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.

BROWN SUGAR-GLAZED BABY CARROTS



Brown Sugar-Glazed Baby Carrots image

These delicious glazed carrots come to the rescue when I'm preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories     Side Dishes

Time 6h10m

Yield 6 servings.

Number Of Ingredients 7

2 pounds fresh baby carrots
1 celery rib, finely chopped
1 small onion, finely chopped
1/4 cup packed brown sugar
3 tablespoons butter, cubed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.

Nutrition Facts : Calories 144 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 364mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein.

SAUTEED BABY CARROTS



Sauteed Baby Carrots image

Make and share this Sauteed Baby Carrots recipe from Food.com.

Provided by Kate in Ontario

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons butter
1 -2 lb baby carrots
2 tablespoons honey
1/4 cup water

Steps:

  • Heat 1 T butter with water in a large skillet over medium heat.
  • Add carrots, cover and cook until softened- about 10 minutes.
  • Remove cover and cook, stirring often 5-10 minutes or until golden.
  • Add rest of butter and honey and transfer to serving dish.

EASY HONEY-GLAZED BABY CARROTS



Easy Honey-Glazed Baby Carrots image

I got this recipe off the back of a bag of baby carrots. All the ingredients go in the microwave at one time, cook and you're done. It sounded so easy and delicious that I couldn't resist posting it.

Provided by loca1107

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces baby carrots
1 tablespoon butter
2 tablespoons light brown sugar
2 tablespoons honey
2 teaspoons cornstarch
1/4 teaspoon seasoning salt

Steps:

  • In a microwave-safe dish, combine all ingredients. Cover and cook on high 10-12 minutes, stirring once, until tender.

Nutrition Facts : Calories 128.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 116.3, Carbohydrate 26, Fiber 3.3, Sugar 20.7, Protein 0.8

BABY CARROTS WITH DILL BUTTER



Baby Carrots with Dill Butter image

This recipe goes well with any meat.

Provided by CALISPICEGIRL

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Steps:

  • Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Nutrition Facts : Calories 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g

SAUTEED ORANGE-GLAZED BABY CARROTS



Sauteed Orange-Glazed Baby Carrots image

Here's a wonderful accompaniment to just about any main dish, whether for a holiday or not. The carrots are sauteed in a sweet orange butter sauce with a unique blend of spices. -Angela Bartow, Cato, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh baby carrots
3 tablespoons butter
3 tablespoons thawed orange juice concentrate
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.

Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 223mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

GLAZED BABY CARROTS



Glazed Baby Carrots image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound baby carrots, tops removed but with a little green left attached (it's cute)
4 tablespoons butter
3 tablespoons brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs thyme, picked
Pinch cayenne pepper

Steps:

  • Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
  • To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
  • So good for my eyes!

BRUSSELS SPROUTS AND BABY CARROTS GLAZED WITH BROWN SUGAR AND PEPPER



Brussels Sprouts and Baby Carrots Glazed with Brown Sugar and Pepper image

The vegetables can be prepared the day before, and the glaze can be prepared up to 6 hours in advance. The dish can then be completed in a few minutes while the turkey is resting. It all looks so effortless.

Provided by Christine L.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Yield 8

Number Of Ingredients 6

2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 ½ cups chicken broth
6 tablespoons butter
⅓ cup packed brown sugar
1 tablespoon ground black pepper

Steps:

  • Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
  • Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 29.1 g, Cholesterol 22.9 mg, Fat 9.4 g, Fiber 7.8 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 323.1 mg, Sugar 16.9 g

ROSEMARY ROASTED BABY CARROTS



Rosemary Roasted Baby Carrots image

Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

2 pounds fresh baby carrots
2 tablespoons olive oil
4 teaspoons brown sugar
2 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 green onions, thinly sliced

Steps:

  • Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.

Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

LEMON GLAZED BABY CARROTS



Lemon Glazed Baby Carrots image

Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook.

Provided by PaulaG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb baby carrots, rinsed
1/4 cup chicken stock or 1/4 cup vegetable stock
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest, grated
salt
pepper
1 tablespoon fresh parsley or 1 tablespoon chives, finely chopped

Steps:

  • Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
  • Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
  • Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
  • Season with salt and pepper to taste, sprinkle with parsley or chives and serve.

PARMESAN CRUSTED BABY CARROTS



Parmesan Crusted Baby Carrots image

A simple and delicious way to create a carrot side-dish.

Provided by Becky Taylor

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 6

Number Of Ingredients 3

1 pound carrots, chopped
2 teaspoons butter
¼ cup Parmesan cheese

Steps:

  • Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
  • Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
  • Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g

BABY CARROTS 'N' BROCCOLI



Baby Carrots 'n' Broccoli image

"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 cups fresh baby carrots
4 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon Nature's seasoning blend
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.

Nutrition Facts : Calories 98 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ASPARAGUS, BABY CARROTS, AND SCALLIONS



Roasted Asparagus, Baby Carrots, and Scallions image

Entered for safe-keeping. From Woman's World, 4/14/08. Reviewers have suggested cutting the carrots smaller or roast them 10 minutes before adding the other vegetables, so please use your judgment.

Provided by KateL

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb asparagus, trimmed
8 ounces baby carrots, trimmed
12 scallions, root ends trimmed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cracked black pepper

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • On jellyroll pan, toss asparagus, carrots and scallions with oil, salt, rosemary and pepper.
  • Roast until tender, about 20 minutes, stirring halfway through cooking time.

LEMON-HONEY BABY CARROTS



Lemon-Honey Baby Carrots image

Give a fresh twist to carrots with an easy-to-make lemon-honey glaze.

Provided by Allrecipes Magazine

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 8

1 pound peeled baby carrots
2 cups water to cover
¼ cup butter
2 tablespoons honey
1 tablespoon fresh lemon juice
⅛ teaspoon ground ginger
2 tablespoons chopped walnuts, or to taste
1 teaspoon lemon zest, or to taste

Steps:

  • Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
  • Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 18.5 g, Cholesterol 30.5 mg, Fat 14.1 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 7.5 g, Sodium 173.2 mg, Sugar 14.1 g

GLAZED BABY TURNIPS AND CARROTS



Glazed Baby Turnips and Carrots image

Categories     Side     Steam     Easter     Vegetarian     Quick & Easy     Carrot     Turnip     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 4

1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar

Steps:

  • Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
  • In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

ORANGE GLAZED BABY CARROTS



Orange Glazed Baby Carrots image

There's no need to eat plain old boiled carrots when this recipe is so easy to fix. The slightly sweet orange glaze makes the carrots taste much better.-Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 1 serving.

Number Of Ingredients 6

1 cup baby carrots
1 tablespoon butter
2 teaspoons orange juice
1 teaspoon sugar
1/4 teaspoon ground mustard
Pepper to taste

Steps:

  • Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture.

Nutrition Facts :

Tips:

  • Choose the right carrots: Look for baby carrots that are firm, smooth, and have a bright orange color. Avoid any carrots that are bruised or have blemishes.
  • Wash the carrots thoroughly: Before cooking, rinse the baby carrots under cold water to remove any dirt or debris.
  • Trim the carrots: If desired, you can trim the ends of the baby carrots before cooking. This is especially important if the carrots are woody or have tough ends.
  • Cook the carrots until tender: The cooking time for baby carrots will vary depending on the method you are using. However, they should be cooked until they are tender but still slightly firm.
  • Season the carrots to taste: Once the carrots are cooked, season them to taste with salt, pepper, and any other desired seasonings.
  • Serve the carrots immediately: Baby carrots are best served immediately after cooking. However, they can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Baby carrots are a delicious and versatile vegetable that can be enjoyed in many different ways. They are a good source of vitamins, minerals, and fiber. They are also low in calories and fat. With so many different ways to cook and season them, baby carrots are a great addition to any meal. So next time you're looking for a healthy and tasty side dish, give baby carrots a try!

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