Sunny Carrot Sticks Recipes

MARINATED CARROT STICKS RECIPE

Steps:

• Place carrots in a jar with a lid.
• Mix in all of the above-listed ingredients.
• Cover tightly, shake well and refrigerate. Turning occasionally.
• Marinate for several hours to overnight. (overnight is the best option)

HONEY GLAZED CARROTS

Steps:

• In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS

Steps:

• For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
• For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

PICKLED CARROT STICKS

Steps:

• Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
• Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

SHOESTRING CARROT FRIES

Steps:

• Heat 2 cups canola oil in a medium pot over medium-high heat until a deep-fry thermometer registers 325 degrees F. Pat dry one 10-ounce bag shredded carrots with paper towels. Working in batches, carefully fry the carrots, stirring occasionally, until crispy, 3 to 4 minutes. Remove with a slotted spoon to a paper towel-lined plate. Put 2 teaspoons cider vinegar in a food-safe spray bottle and spray the carrots. Sprinkle with salt, 2 tablespoons chopped mint and 1 teaspoon orange zest.

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.

SUNNY CARROT STICKS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.

SHOESTRING CARROT FRIES

Steps:

• Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
• Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
• Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
• Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.

HUMMUS AND CARROT STICKS RECIPE BY TASTY

Steps:

• Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
• Transfer to an airtight container and store in the fridge up to 7 days.
• Peel and cut the carrots into spears.
• Serve with ⅓ cup (80 g) hummus.
• Enjoy!

CRISPY FRIED CARROT STICKS

Steps:

• Heat vegetable oil to 350. You will need at least 1" worth.
• Scrape carrots and cut them into thin strips. I have also cut them into "coins.".
• Mix first seven ingredients and set aside.
• Beat egg shite until foamy, then stir in buttermilk and hot sauce.
• Dip carrots in milk mixture. Drain excess and dredge in cornmeal mixture.
• Fry 2 minutes or until ligthly brown. This will depend on how big you cut your carrots.
• Take out of skillet and drain on paper towels.

SUNNY CARROT SALAD

Steps:

• In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat.