Carrots are a tame vegetable. Mild in taste, they tend to be picky palate
approved. Here are five ways to use those orange veggies sitting pretty in the crisper.
Easy Carrot Slaw
Stir 2 cups coarsely grated carrots with 2 tsp each lemon juice and olive oil, and a pinch of salt. Stir in 2 tbsp raisins and 1 tbsp chopped herbs (parsley, mint, basil or chives), if you like.
Place 2 cups thinly sliced carrots in large frying pan along with 1⁄4 cup water, 1 tsp butter and a pinch of salt. Cover and simmer until carrots are just tender, about 4 minutes. Uncover, stir until any water remaining evaporates (there may not be any). Add 4 tsp honey and 1⁄2 tsp balsamic vinegar. Stir until carrots are glazed, 3–5 minutes.
Roasted Carrots with Fresh Herbs
Cut as many carrots as you’d like into thick finger-sized pieces. Turn onto baking sheet. Drizzle with olive oil and pinches of salt, dried thyme leaves and pepper. Stir. Roast at 400oF, stirring once or twice, until tender, 35–40 minutes.
Prepare a 510 g vanilla cake mix as directed on package, adding 2 tsp cinnamon, 1 tsp ginger and 1⁄2 tsp allspice. Stir in 2 cups coarsely grated carrot. Pour into prepared cupcake tins. Bake, cool, then top with vanilla icing.
Pan-Cooked Chicken Burgers
Combine 1 lb ground chicken, 1⁄2 cup grated carrots, 1 whisked egg, 2 tsp Dijon and 1⁄2 tsp salt, just until blended. Form into 4 burgers, 1⁄2 in thick. (Mixture is very moist, so not suitable for grilling.) Cook over medium heat in lightly oiled non- stick frying pan until well cooked, 5–6 minutes per side.
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