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Sweet Roasted Carrots

Sweet Roasted Carrots

Get the best out of these world-famous root vegetables by cooking them into the oven and flavoring them with a bit of olive oil, brown sugar, butter, and orange juice. You can serve them as a snack or use the dish as a side for your favorite types of meats.

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Ingredients Needed for Sweet Roasted Carrots

10 ounces of carrots
salt
pepper
2 tablespoons of olive oil
2 tablespoons of brown sugar
1 ounce butter
½ orange

How to Make Sweet Roasted Carrots

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Peel the carrots and slice them on your wooden board according to your preferences.
  3. Add the carrots to a large bowl and season them with salt and pepper. Drizzle the carrots with some olive oil. Stir to coat the veggies with oil, salt, and pepper.
  4. Line a baking tray with parchment paper and lay the carrots over it.
  5. Slide the tray into the oven for the next 45 minutes.
  6. Add the brown sugar in a heatproof bowl along with the butter. Squeeze the juice out of the orange and microwave it for the next 3 minutes.
  7. Add the roasted carrots into the orange and melted butter mixture.
  8. Mix well. You can sprinkle fresh parsley and roasted almond flakes on top before serving it.
butternut squash and carrot cream soup

Butternut Squash and Carrot Cream Soup

This butternut squash and carrot soup is a smooth operator. We think its appeal comes from simmering the roasted squash and carrot, pureeing them, and mixing them with heavy cream. The result is squash and carrot sweetness with a salty touch.

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Ingredients Needed for Butternut Squash and Carrot Cream Soup

1 small butternut squash cubed
1 large carrot sliced
salt
pepper
1 tablespoon vegetable oil
1 onion quartered
3 cups of vegetable stock
1 teaspoon turmeric
2 tablespoons of coconut milk
½ cup heavy cream
pumpkin seeds for garnishing

How to Make Butternut Squash and Carrot Cream Soup

  1. Add the butternut squash and carrot on a parchment paper-lined baking tray, season with salt and pepper, drizzle the vegetable oil, then roast for 25 minutes at 360⁰F/180⁰C.
  2. Transfer to a cooking pot over low-medium heat, add the onion and vegetable stock, and season with salt. Bring to a boil then, after reducing heat, simmer until the vegetables are tender or until reduced.
  3. Puree the vegetable mixture using a hand blender, add the turmeric, coconut milk, and heavy cream, season with pepper, then puree again.
  4. Serve in a soup bowl, garnished with pumpkin seeds.
Zucchini and Carrot Noodles

Zucchini and Carrot Noodles

Here’s how to make these very appealing noodles. Well, you can cut the veggies yourself, but it does help to own a spiralizer. You can use it to make noodles out of veggies, and then serve them in lots of recipes. We’ve served our noodles Asian-style, with toasted peanuts on top, flavored with garlic and honey.

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Ingredients Needed for Zucchini and Carrot Noodles

1 zucchini
1 carrot
½ cup peanuts
1 tablespoon olive oil
¼ cup balsamic vinegar
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon cornstarch
1 tablespoon white sesame seeds

How to Make Zucchini and Carrot Noodles

  1. Spiralize the zucchini and carrots.
  2. Heat a skillet over medium heat, add the peanuts and toast them until golden. Sprinkle them with a touch of olive oil.
  3. Next, heat another skillet over medium heat, and pour the balsamic vinegar. Bring it to a boil and, while stirring, add the garlic powder, olive oil, honey, and cornstarch.
  4. Reduce the heat and add the veggies. Sprinkle sesame seeds on top. Stir and cook everything for 2-3 more minutes. Serve with the toasted peanuts on top.
Zucchini and Carrot Salad with Asian Dressing

Zucchini and Carrot Salad With Asian Dressing

With low amounts of calories, this zucchini and carrot salad is perfect if you’re going on a diet. Plus, it also has a fresh and exotic flavor. That is thanks to the Asian dressing, made with sriracha, ginger, soy sauce, and honey, thickened with a touch of almond butter.

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Ingredients Needed for Zucchini and Carrot Salad With Asian Dressing

1 large carrot
1 zucchini
2 tablespoons of almond butter
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon ginger, chopped
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon lime juice
½ red bell pepper
cooked quinoa (optional)
fresh parsley (optional)
1 teaspoon olive oil (optional)

How to Make Zucchini and Carrot Salad With Asian Dressing

  1. Spiralize the zucchini and carrot. Finely slice the red bell pepper.
  2. For the dressing, add the almond butter in a large bowl. Add the sriracha, vinegar, sesame oil, ginger, soy sauce, honey, and lime juice. Mix everything.
  3. Place the spiralized veggies in a large bowl and mix them with the dressing.
  4. Serve topped with quinoa and parsley.
Spiced Carrot Cake

Spiced Carrot Cake

Have you picked a dessert for your Easter family meal? Even if you have, you might change your mind when you see this carrot cake recipe. It’s full of flavor from all the spices we’ve added like cinnamon, cardamom, ginger, and cloves. Once you bite into it, you’ll surely be pleasantly surprised by the candied ginger, black tea, and the crunchy pecans.

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Ingredients Needed for Spiced Carrot Cake


For the carrot mixture:

4 carrots, shredded
1 tablespoon lemon juice
5 ounces of raisin
5 ounces of pecan nut

For the batter:

1 cup flour
1 teaspoon baking powder
salt
1 teaspoon cinnamon powder
1 teaspoon cardamom powder
1 teaspoon clove powder
1 teaspoon anise powder
1 teaspoon nutmeg powder
2 teaspoons of candied ginger
1 teaspoon black tea
2 eggs
½ cup brown sugar
¼ cup vegetable oil

For the cream:

3 ounces of butter
1 cup cream cheese
½ cup powdered sugar

For garnishing:

½ cup coconut shreds
shredded carrot

How to Make Spiced Carrot Cake

  1. For the carrot mixture: Add the carrots, lemon juice, raisins, and pecan nuts to a bowl and mix them using a spatula. Set aside.
  2. For the batter: Add the flour, baking powder, salt, cinnamon powder, cardamom powder, clove powder, anise powder, nutmeg powder, candied ginger, and black tea to the mixer bowl and mix them together.
  3. Add the eggs, brown sugar, vegetable oil, and the carrot raisin pecan cream. Mix more until smooth.
  4. Transfer to a 10 x 5-inch (25 X 10 cm) baking tray, spread it evenly, and bake for 55 minutes at 360⁰F/180⁰C.
  5. For the cream: Add the butter to a bowl and cream it using the hand mixer. Add the cream cheese and mix more. Finally, add the powdered sugar and mix until smooth.
  6. For garnishing: Add the coconut shreds to a skillet over low heat and stir-fry them for 3-5 minutes. Remove from heat.
  7. Spread the cream cheese cream evenly over the base and refrigerate for 30 minutes. Spread over it the fried coconut shreds and grated carrot to taste. Portion and serve.
Pork Neck and Carrot Stew

Pork Neck and Carrot Stew

Is it cold outside and you crave a stew to make you all warm on the inside? Make it, then! Fry some cubed pork neck, cook together some garlic, onion, and carrot, flavor with coriander and lime, add coconut milk and baby spinach and … this is pretty much it.

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Ingredients Needed for Pork Neck and Carrot Stew

1 tablespoon vegetable oil
14 ounces of pork neck, cubed
2 garlic cloves, crushed
2 onions, diced
1 tablespoon ginger, chopped
1 carrot, chopped
salt
pepper
1 teaspoon coriander powder
½ cup lime juice
2 tablespoons of coconut milk
1 teaspoon curry paste
3 ounces of baby spinach
fresh basil leaves for garnishing, chopped

How to Make Pork Neck and Carrot Stew

  1. Heat the vegetable oil in a skillet over medium heat and cook the meat cubes until golden brown. Set aside.
  2. Using the same skillet, add the garlic and the onion and cook them until tender.
  3. Add the ginger and stir a little more, then add the carrot, season with salt and pepper, add the coriander, lime juice, and coconut milk. Cook, stir and bring it to a boil, then add the meat and curry paste. Stir more and cook for 1 more minute while adding the baby spinach and parsley.
Carrot Salad with Peanut Butter Dressing

Carrot Salad With Peanut Butter Dressing

Dinner is very important when trying to hold on to a diet. Your meal should be as light as possible, and luckily for you, this simple carrot salad qualifies for that. Bring it flavor by serving it with this delicious dressing, made with peanut butter, spring onion, honey, ginger, and lime juice.

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Ingredients Needed for Carrot Salad With Peanut Butter Dressing

2 tablespoons of peanut butter
1 spring onion, chopped
½ lime
1 teaspoon white wine vinegar
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon ginger, chopped
1 garlic clove, crushed
4 medium-sized carrots, thinly sliced
fresh coriander (for serving)

How to Make Carrot Salad With Peanut Butter Dressing

  1. You can start with the dressing.
  2. Add the peanut butter in a blender. Add the spring onion, lime, white wine vinegar, soy sauce, honey, ginger, and garlic.
  3. Mix everything until smooth.
  4. Slice the carrots long and thin and place them in a large bowl.
  5. Pour the dressing over the salad, toss, and top it with a few fresh coriander leaves.
Roasted Garlic and Rosemary Rainbow Carrots

Roasted Garlic and Rosemary Rainbow Carrots

Rainbow carrots are amazing to look at, and they’re also full of health benefits. The best fact is that each colored carrot supports a different array of benefits, just make a quick search and find out. You can serve them roasted in the oven, spiced with some rosemary and garlic.

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Ingredients Needed for Roasted Garlic and Rosemary Rainbow Carrots

10 ounces of rainbow carrots
2 small potatoes, thinly sliced
1 garlic head, halved
6 rosemary sprigs
2 teaspoons of vegetable oil
salt

How to Make Roasted Garlic and Rosemary Rainbow Carrots

  1. Preheat the oven to 440°F/220°C.
  2. Line a baking tray with parchment paper.
  3. Lay the carrots evenly on the tray. Add the potato slices, garlic, and rosemary between the carrots.
  4. Drizzle some vegetable oil and season with salt.
  5. Slide the tray into the oven for the next 15-25 minutes.
Roast Duck Legs with Orange Glazed Carrots

Roast Duck Legs With Orange Glazed Carrots

These roast duck legs with orange glazed carrots make the best choice for a romantic dinner. And the best part is that you don’t have to spend hours in the kitchen. Assemble the dish by adding the duck legs and the carrots in a baking tray, top them with orange slices and then coat everything with a thick sauce made with oil, lemon juice, sugar, and stock.

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Ingredients Needed for Roast Duck Legs With Orange Glazed Carrots

4 medium-sized carrots, lengthwise halved
2 duck legs, 11 ounces each
1 large orange, sliced
2 garlic cloves
3 fresh thyme sprigs
2 bay leaves
1 tablespoon vegetable oil
1 tablespoon lemon juice
1 tablespoon sherry vinegar
1 tablespoon brown sugar
4 tablespoons of chicken stock

How to Make Roast Duck Legs With Orange Glazed Carrots

  1. Add the carrots, duck legs, orange slices, garlic, fresh thyme, and bay leaves into a medium-sized baking dish.
  2. Add the vegetable oil, lemon juice, sherry vinegar, brown sugar, and chicken stock to a small bowl. Mix them well and then pour this mixture over the duck and carrots.
  3. Roast for 40 minutes at 400⁰F/200⁰C.
roasted carrots and apricots

Roasted Carrots and Apricots

Carrots become ultra-delicious when roasted long enough. We added dried apricots and thyme sprigs to the baking tray and did this for 45 minutes. We went much further with the flavor by mixing turmeric, cumin, salt, garlic, honey, olive oil, balsamic vinegar and melted butter.

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Ingredients Needed for Roasted Carrots and Apricots

1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon olive oil
1 teaspoon balsamic vinegar
¼ cup melted butter
10 carrots
14 dried apricots
5 fresh thyme sprigs
1 tablespoon vegetable oil

How to Make Roasted Carrots and Apricots

  1. Preheat the oven to 340⁰F/170⁰C.
  2. Add the turmeric, cumin powder, salt, garlic powder, honey, 1 teaspoon of olive oil, and the balsamic vinegar to a bowl. Stir. them.
  3. Add the melted butter and stir.
  4. Add the carrots to a baking dish. Add the dried apricots, fresh thyme sprigs, and drizzle all over the turmeric mixture. Drizzle with vegetable oil.
  5. Roast for 45 minutes. Serve warm.

Roasted Brussels Sprouts and Carrots

Care for a meatless dinner? If you’re thinking a salad can be your go-to, try a warm one – it’s cold outside and your body needs warming foods in order to work properly. For this salad, we’ve coated some carrots and Brussels sprouts with olive oil, balsamic vinegar and lots of fresh herbs and then roasted them in the oven for half an hour.

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Ingredients Needed for Roasted Brussels Sprouts and Carrots

1 pound brussels sprouts
2 large carrots, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
2 fresh rosemary leaves
2 fresh thyme sprigs
salt
pepper
½ cup pecan nuts
dried cranberries for topping

How to Make Roasted Brussels Sprouts and Carrots

  1. Preheat the oven to 400°F/200°C.
    Add the brussels sprouts and sliced carrots to a large bowl.
  2. Pour the olive oil, balsamic vinegar, and maple syrup.
    Add the rosemary, thyme, and season with salt and pepper. Mix.
  3. Line a baking tray with parchment paper. Lay the veggies over it.
    Slide the tray into the oven for the next 25 minutes. Don’t turn off the heat.
  4. Take out the tray and spread the pecan nuts evenly into the tray.
  5. Slide the tray into the oven for 10 more minutes.
  6. Serve topped with dried cranberries.
Zucchini, Carrot and Mushroom Casserole

Zucchini, Carrot and Mushroom Casserole

Hearty and warming go hand in hand with this vegetarian casserole. Make a base from grilled zucchini and fill it with a savory veggie mixture from smooth and mildly sweet carrots, pleasantly chewy mushrooms, and savory onion. Top it with gooey mozzarella, pungent ginger, sweet corn, and salty olives. This will only make your casserole even tastier.

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Ingredients Needed for Zucchini, Carrot and Mushroom Casserole


For the veggie mixture:

1 tablespoon vegetable oil
1 medium red onion, sliced
2 medium carrots, shredded
5 ounces of mushrooms, quartered
salt
pepper

For the casserole:

1 medium zucchini, sliced
2 tablespoons of melted butter
1 tablespoon ginger, shredded
2 tablespoons of canned sweet corn
1 ounce olives
1 ounce green olives stuffed with pimento
1 cup low moisture mozzarella, grated

How to Make Zucchini, Carrot and Mushroom Casserole

  1. For the veggie mixture:

    Heat the oil in a skillet over low heat and add the red onion. Cook and stir until tender.

  2. Add the carrots and mushrooms and season with salt and pepper. Cook and stir for 2 minutes. Remove from heat.
  3. For the casserole:

    Grill the zucchini slices.

  4. Coat a casserole with butter using a brush. Place the zucchini slices into the casserole, then add the vegetable mixture. Spread it evenly.
  5. Top with ginger, sweet corn, olives, and grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.
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