Makeaheadbakedcarrots Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
• Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.

Steps:

• Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes. Meanwhile, soak 1/4 cup raisins in 1/4 cup water. Add the raisins and 1/4 cup chopped walnuts to the carrots; stir and continue roasting, 10 more minutes. Toss with the juice of 1 lemon, some chopped cilantro and dill, and salt to taste.

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.

Steps:

• Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter., Cover and bake 45-50 minutes or until carrots are crisp-tender.

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

Steps:

• If not making ahead of time, preheat oven to 350 degrees.
• Grease a 1 1/2 qt baking dish.
• Peel and slice carrots. Cover with salted water and bring to a boil, cook for 15 minutes or until tender. Drain and place in baking dish.
• Meanwhile, saute onion in butter over medium heat until translucent.
• Add flour to onions, stirring to incorporate. Then slowly add milk, stirring as you go. Add salt, sugar and dry mustard and stir again.
• Pour white sauce over carrots. Combine bread crumbs and melted butter, sprinkle over top of casserole.
• If making ahead, cover casserole and put in fridge until needed. Remove 1/2 hour before coooking and preheat oven to 350 degrees.
• Bake for 25-30 minutes or until heated through.

Steps:

• Preheat oven to 425°F.
• Tear off about 5 feet of aluminum foil and fold it in half.
• Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
• Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
• Cook for 45 minutes or until the carrots are tender.

Steps:

• Cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
• While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
• Once carrots cook drain and place in a microwaveable casserole dish with lid.
• Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
• Cover and refrigerate overnight (8-24 hours).
• Before reheating, stir.
• Microwave on high for 4-5 minutes stirring every few minutes.

Steps:

• Grease the bottom and sides of a covered casserole dish with 1 tablespoon of butter and set aside.
• Melt the other tablespoon of butter in a skillet and slowly cook the onions, stirring occasionally, until golden brown and tender.
• Preheat oven to 180C/350°F.
• While the onions cook, peel and THINLY slice the carrots and put them into the buttered casserole dish. The slices should be about the thickness of a nickel (or a pound coin in the UK). If they are too thick, they will take longer than noted to cook.
• When the onions are cooked, add them to the carrots and mix them around a bit.
• In a small bowl, combine the orange juice, honey, paprika, garlic powder, dill, cayenne (if using), melted butter, salt and pepper.
• Pour this mixture over the carrots, cover and bake for one hour. Remove from oven and test to see that carrots are firm but tender. If need be, return to oven and cook an additional 5-15 minutes.
• Enjoy now because I can almost guarantee that you won't have any leftovers!

Steps:

• Preheat oven to 375F degrees.
• Slice carrots in to 1/4" wide by 2 1/2" long strips.
• Mix together, butter, brandy, sugar, salt and black pepper.
• Place in a 8x8x2" baking dish.
• Cover and bake 40 minutes.
• Sprinkle with chives before serving.