California Carrots Recipes

CALIFORNIA CARROTS

Steps:

• Steam carrots.
• Stir in remaining ingredients.
• Yum!

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

CALIFORNIA CARROTS

Steps:

• In a covered saucepan, cook the carrots in 1 inch of boiling water until just tender, 10 to 15 minutes.
• Drain and return the carrots to the saucepan.
• Add the remaining ingredients and heat.
• Brown sugar or honey variation:.
• Omit green onion.
• Stir in 2 tablespoons of light brown sugar or 1 tablespoon honey with the remaining ingredients.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.