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New healthy carrots recipe.#shrots #carrot #smartkitchenwithvillagefood

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Smart Kitchen With Village Food
Smart Kitchen With Village Food
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17 recipes
veganplant-basedgluten-freenut-freesoy-free

Ingredients

  • ●4 large carrots, peeled and cut into sticks
  • ●1 cup water
  • ●1 cup white vinegar
  • ●1/2 cup sugar
  • ●1 tablespoon salt
  • ●1 teaspoon mustard seeds
  • ●1 teaspoon coriander seeds
  • ●1/2 teaspoon red pepper flakes (optional)
  • ●2 cloves garlic, peeled and smashed

Instructions

  1. 1In a medium saucepan, combine water, white vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
  2. 2Add mustard seeds, coriander seeds, red pepper flakes, and garlic to the saucepan. Remove from heat and let the mixture cool for about 10 minutes.
  3. 3Place the carrot sticks in a clean, sterilized jar.
  4. 4Pour the cooled pickling liquid over the carrots, ensuring they are fully submerged. If necessary, add more water or vinegar to cover the carrots completely.
  5. 5Seal the jar tightly and let it cool to room temperature.
  6. 6Refrigerate the jar for at least 24 hours before consuming to allow the flavors to develop.
  7. 7The pickled carrots can be stored in the refrigerator for up to 2 weeks.

Equipment

medium saucepansterilized jarmeasuring cupsmeasuring spoons

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●2 tbsp honey
  • ●1 tbsp olive oil
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp dried thyme (optional)

Instructions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2In a large bowl, combine the carrot sticks, honey, olive oil, salt, black pepper, and thyme (if using).
  3. 3Toss the carrots until they are evenly coated with the honey mixture.
  4. 4Spread the carrots in a single layer on a baking sheet lined with parchment paper.
  5. 5Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.
  6. 6Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetparchment papermixing bowl
vegetariangluten-free

Honey glazed carrots are a popular side dish in American cuisine, often served during holiday meals and family gatherings.

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●1/4 cup honey
  • ●2 tbsp butter
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp ground cinnamon
  • ●1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. 1In a large skillet, melt the butter over medium heat.
  2. 2Add the carrot sticks to the skillet and sauté for about 5 minutes until they start to soften.
  3. 3Pour in the honey and stir to coat the carrots evenly.
  4. 4Season with salt, black pepper, and ground cinnamon.
  5. 5Continue to cook for another 5-7 minutes, stirring occasionally, until the carrots are tender and glazed with honey.
  6. 6Remove from heat and transfer the glazed carrots to a serving dish.
  7. 7Garnish with chopped fresh parsley before serving.

Equipment

large skilletspatulaserving dish
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Honey roasted carrots are a popular American side dish, often enjoyed during holiday meals and family gatherings. The sweet and savory combination highlights the natural sweetness of carrots, making them a favorite among both children and adults. This dish has seen variations across different cuisines, incorporating local herbs and spices, but the core concept remains a beloved classic.

Ingredients

  • ●carrots
  • ●honey
  • ●olive oil
  • ●salt
  • ●black pepper
  • ●fresh thyme
  • ●garlic
  • ●lemon juice

Instructions

  1. 1Preheat the oven to 425°F.
  2. 2Peel and trim the carrots, cutting them into uniform pieces.
  3. 3In a large bowl, combine honey, olive oil, salt, black pepper, and lemon juice.
  4. 4Add the carrots to the bowl and toss until evenly coated.
  5. 5Spread the carrots in a single layer on a baking sheet.
  6. 6Sprinkle minced garlic and fresh thyme over the carrots.
  7. 7Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and caramelized.
  8. 8Check for doneness by piercing with a fork; they should be easily pierced.
  9. 9Remove from the oven and let cool slightly before serving.

Ingredient Alternatives

honey

Healthier: maple syrup

Cheaper: brown sugar

Maple syrup provides a similar sweetness with fewer calories.

olive oil

Healthier: avocado oil

Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for roasting.

Techniques

mixingroasting

Equipment

baking sheetmixing bowlknifepeeler
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-freelow-carbpaleo

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●1 tbsp olive oil
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tsp garlic powder
  • ●1 tsp dried thyme

Instructions

  1. 1Preheat the air fryer to 400°F (200°C).
  2. 2In a large bowl, combine the carrot sticks, olive oil, salt, black pepper, garlic powder, and dried thyme.
  3. 3Toss the carrots until they are evenly coated with the oil and seasonings.
  4. 4Place the seasoned carrots in the air fryer basket in a single layer.
  5. 5Cook the carrots in the air fryer for 15-20 minutes, shaking the basket halfway through for even cooking.
  6. 6Check for tenderness; they should be fork-tender and slightly crispy on the outside.
  7. 7Once done, remove the carrots from the air fryer and let them cool for a few minutes before serving.

Equipment

air fryermixing bowlcutting boardknife
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-freelow-carbpaleo

Ingredients

  • ●4 medium carrots, peeled and cut into sticks
  • ●4 medium parsnips, peeled and cut into sticks
  • ●2 tbsp olive oil
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tsp dried thyme
  • ●1 tsp honey (optional)

Instructions

  1. 1Preheat your oven to 425°F (220°C).
  2. 2In a large bowl, combine the carrot and parsnip sticks.
  3. 3Drizzle the olive oil over the vegetables and toss to coat evenly.
  4. 4Sprinkle the salt, black pepper, and dried thyme over the vegetables and toss again.
  5. 5If using, drizzle the honey over the mixture and toss to combine.
  6. 6Spread the vegetables in a single layer on a baking sheet.
  7. 7Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
  8. 8Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetlarge bowlspatula

Ingredients

  • ●4 medium carrots, peeled and chopped
  • ●4 medium potatoes, peeled and cubed
  • ●2 tablespoons olive oil
  • ●1 teaspoon salt
  • ●1/2 teaspoon black pepper
  • ●1 teaspoon dried thyme
  • ●1 teaspoon garlic powder
  • ●1/2 cup vegetable broth

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a large bowl, combine the chopped carrots and cubed potatoes.
  3. 3Drizzle the olive oil over the vegetables and toss to coat evenly.
  4. 4Sprinkle the salt, black pepper, dried thyme, and garlic powder over the vegetables and mix well.
  5. 5Transfer the vegetable mixture to a baking dish and pour the vegetable broth over the top.
  6. 6Cover the baking dish with aluminum foil and place it in the preheated oven.
  7. 7Bake for 30 minutes, then remove the foil and stir the vegetables.
  8. 8Continue baking for an additional 15-20 minutes, or until the carrots and potatoes are tender and slightly golden.
  9. 9Remove from the oven and let cool for a few minutes before serving.

Equipment

baking dishmixing bowlaluminum foil
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●2 cups carrots, sliced
  • ●2 cups green beans, trimmed
  • ●2 tbsp olive oil
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tsp garlic powder
  • ●1 tsp dried thyme

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a large bowl, combine the sliced carrots and trimmed green beans.
  3. 3Drizzle the olive oil over the vegetables and toss to coat evenly.
  4. 4Sprinkle the salt, black pepper, garlic powder, and dried thyme over the vegetables and mix well.
  5. 5Spread the vegetables in a single layer on a baking sheet.
  6. 6Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
  7. 7Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetlarge bowlmeasuring spoonsknifecutting board
veganplant-basedgluten-freenut-freesoy-free

Ingredients

  • ●2 cups broccoli florets
  • ●2 cups carrots, sliced
  • ●2 tablespoons olive oil
  • ●1 teaspoon garlic powder
  • ●1/2 teaspoon salt
  • ●1/4 teaspoon black pepper
  • ●1 tablespoon lemon juice

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Wash and prepare the broccoli and carrots, slicing the carrots into thin rounds.
  3. 3In a large bowl, combine the broccoli and carrots.
  4. 4Drizzle the olive oil over the vegetables and sprinkle with garlic powder, salt, and black pepper.
  5. 5Toss the vegetables until they are evenly coated with the oil and seasonings.
  6. 6Spread the vegetables in a single layer on a baking sheet.
  7. 7Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
  8. 8Remove from the oven and drizzle with lemon juice before serving.

Equipment

baking sheetlarge bowlmeasuring spoonsknifecutting board
vegetarian

Ingredients

  • ●2 cups carrots, sliced
  • ●2 cups green peas, fresh or frozen
  • ●2 tbsp butter
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp sugar
  • ●1/4 cup water

Instructions

  1. 1In a large skillet, melt the butter over medium heat.
  2. 2Add the sliced carrots to the skillet and sauté for about 5 minutes until they start to soften.
  3. 3Add the green peas to the skillet and stir to combine with the carrots.
  4. 4Sprinkle in the salt, black pepper, and sugar, and mix well.
  5. 5Pour in the water and cover the skillet with a lid.
  6. 6Reduce the heat to low and let it simmer for about 10 minutes, or until the carrots are tender and the peas are heated through.
  7. 7Remove the lid and stir the mixture gently to combine.
  8. 8Cook for an additional 2-3 minutes to allow any excess water to evaporate.
  9. 9Taste and adjust seasoning if necessary before serving.

Equipment

large skilletlidmeasuring cupsmeasuring spoons
vegetariangluten-free

Glazed carrots are a popular side dish in American cuisine, often served during holiday meals and family gatherings.

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●2 tbsp butter
  • ●1/4 cup brown sugar
  • ●1/4 cup water
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp ground cinnamon (optional)

Instructions

  1. 1In a large skillet, melt the butter over medium heat.
  2. 2Add the carrots to the skillet and sauté for about 5 minutes until they start to soften.
  3. 3Stir in the brown sugar, water, salt, black pepper, and cinnamon (if using).
  4. 4Bring the mixture to a boil, then reduce the heat to low.
  5. 5Cover the skillet and simmer for about 10-15 minutes, or until the carrots are tender.
  6. 6Uncover the skillet and increase the heat to medium-high.
  7. 7Cook for an additional 5 minutes, stirring occasionally, until the glaze thickens and coats the carrots.
  8. 8Remove from heat and serve warm.

Equipment

large skilletmeasuring cupsmeasuring spoonspeelercutting boardknife
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●1/4 cup balsamic vinegar
  • ●2 tbsp olive oil
  • ●1 tbsp honey
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a large bowl, combine the balsamic vinegar, olive oil, honey, salt, black pepper, and thyme.
  3. 3Add the carrot sticks to the bowl and toss until they are well coated with the balsamic mixture.
  4. 4Spread the carrots in a single layer on a baking sheet lined with parchment paper.
  5. 5Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
  6. 6Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetmixing bowlparchment paper
vegetariangluten-freenut-freesoy-free

Ingredients

  • ●4 large carrots
  • ●1 tsp salt
  • ●2 tbsp butter (optional)
  • ●1/4 tsp black pepper (optional)

Instructions

  1. 1Peel the carrots and cut them into uniform pieces, about 1-2 inches long.
  2. 2Fill a pot with water and add 1 tsp of salt. Bring the water to a boil over high heat.
  3. 3Once the water is boiling, add the carrot pieces to the pot.
  4. 4Reduce the heat to medium and let the carrots boil for about 5-7 minutes, or until they are tender but still slightly firm.
  5. 5Check the carrots for doneness by piercing them with a fork; they should be easily pierced but not mushy.
  6. 6Once cooked, drain the carrots in a colander to remove excess water.
  7. 7If desired, return the drained carrots to the pot and add butter and black pepper. Stir to combine and melt the butter.
  8. 8Serve the boiled carrots warm as a side dish.

Equipment

potcolanderknifecutting board
veganplant-basedgluten-freenut-freesoy-freelow-carbpaleo

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●2 tbsp olive oil
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tsp garlic powder
  • ●1 tsp dried thyme
  • ●1 tbsp honey (optional)

Instructions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2In a large bowl, combine the carrot sticks, olive oil, salt, black pepper, garlic powder, and dried thyme.
  3. 3If using, drizzle honey over the carrots and toss everything together until the carrots are evenly coated.
  4. 4Spread the carrots in a single layer on a baking sheet lined with parchment paper.
  5. 5Bake in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.
  6. 6Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetparchment papermixing bowl
vegetarianplant-baseddairy-freegluten-freenut-freesoy-free

Ingredients

  • ●1 lb carrots, peeled and cut into 2-inch pieces
  • ●2 tbsp olive oil
  • ●1 cup vegetable broth
  • ●1 tbsp honey
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tsp fresh thyme, chopped
  • ●1 tbsp butter (optional)

Instructions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add the carrots and sauté for about 5 minutes until they start to brown.
  3. 3Pour in the vegetable broth and add honey, salt, and black pepper.
  4. 4Bring the mixture to a simmer, then reduce the heat to low.
  5. 5Cover the skillet and let the carrots braise for about 20-25 minutes, or until tender.
  6. 6Stir occasionally and check if more broth is needed; add a little if necessary.
  7. 7Once the carrots are tender, remove the lid and increase the heat to medium-high.
  8. 8Cook for an additional 5 minutes to reduce the liquid, stirring occasionally.
  9. 9Add fresh thyme and butter (if using) and stir to combine.
  10. 10Serve warm as a side dish.

Equipment

large skilletmeasuring cupsmeasuring spoonscutting boardknife
vegetariangluten-free

Ingredients

  • ●2 lbs carrots, peeled and cut into 1-inch pieces
  • ●1/4 cup brown sugar
  • ●1/4 cup butter, melted
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp ground cinnamon
  • ●1/4 cup water

Instructions

  1. 1Place the peeled and cut carrots into the crock pot.
  2. 2In a separate bowl, mix together the brown sugar, melted butter, salt, black pepper, and ground cinnamon.
  3. 3Pour the mixture over the carrots in the crock pot.
  4. 4Add the water to the crock pot and stir to combine.
  5. 5Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the carrots are tender.
  6. 6Once cooked, stir the carrots to coat them in the sauce before serving.

Equipment

crock potmixing bowlspatula
vegetariangluten-freedairy-free

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●2 tbsp olive oil
  • ●2 tbsp brown sugar
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp ground cinnamon
  • ●1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2In a large bowl, combine the carrot sticks, olive oil, brown sugar, salt, black pepper, and ground cinnamon. Toss until the carrots are well coated.
  3. 3Spread the carrots in a single layer on a baking sheet lined with parchment paper.
  4. 4Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.
  5. 5Remove the carrots from the oven and let them cool slightly.
  6. 6Transfer the carrots to a serving dish and garnish with fresh parsley before serving.

Equipment

baking sheetparchment papermixing bowl

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GRATIN DAUPHINOIS - La meilleure façon de le réussir - Simple et Rapide

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Comment réaliser un gratin dauphinois ? #pommedeterre #cooking #cuisinefrançaise #cuisine

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VIRGINIE FAIT SA CUISINE