Far too often bunches of carrots remain untouched in the refrigerator. We know that eating carrots invites a host of nutritional benefits: enhanced eyesight, illuminated skin, a cleansed liver, but we can only munch on them raw for so long. Cooking with different herbs and spices as well as taking cues from international recipes give carrots flavorful possibility. Try one of these recipes for a fresh take on the trusty root.
By Kate Devine
1. Roasted Honey & Rosemary Carrots
Coat carrots in honey, olive oil, and fragrant, earthy rosemary then roast to tender perfection. Get the recipe here.
2. Gajar Methi – Carrots Sauteed with Fresh Fenugreek Leaves
The complex sweetness and subtle bitterness of fenugreek leaves complement carrots perfectly in this recipe. Get the recipe here.
3. Pomegranate Molasses Roasted Carrots
Carrots and pomegranate molasses are a sweet combination. Get the recipe here.
4. Solar-Powered Indian Pickled Carrots
Energy efficient and delicious. These pickled carrots cook all day in the sun. Get the recipe here.
5. Roasted Carrots with Chimichurri
The tangy Argentinian sauce is usually enjoyed on grilled meat but tastes great on carrots as well. Get the recipe here.
Frequently Asked Questions
What type of carrots should I use for the Roasted Honey & Rosemary Carrots?
You can use any variety of carrots, but baby carrots or medium-sized carrots work best for roasting as they tend to become tender and caramelize nicely.
How do I prepare the fresh fenugreek leaves for the Gajar Methi recipe?
Rinse the fresh fenugreek leaves under cold water to remove any dirt, then pat them dry before roughly chopping them for sautéing with the carrots.
How long should I let the Solar-Powered Indian Pickled Carrots sit in the sun?
The pickled carrots should be left in the sun for at least 6-8 hours to ensure they absorb the flavors and properly pickle.
it was great combining carrot honey and rosemary…thankyou very much, had a lovely dinner made by hubby which included this preparation. Was heaven. Thankyouuuu
Cant wait to make the carrot/honey/rosemary side and looking forward to more of your recipes. Cheers from sunny South Africa !