Thanksgiving Carrots Recipes

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Steps:

• Wash and sort cranberries; place in large mixing bowl.
• Add carrots, apple, sugar, salt and cider and stir to blend well.
• Spray a 2-quart casserole with nonstick spray coating.
• Spoon vegetable mixture into casserole.
• Dot vegetables with butter.
• Bake, covered in preheated oven at 350 for 40 minutes or until carrots are tender.
• Stir midway through baking.

Steps:

• Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Steps:

• 1. Prepare carrots by halving them cross-wise and cutting them length-wise to make even sized pieces. The pieces should be larger than a matchstick and bigger than bite-sized.
• 2. Peel all the shallots. Dice two shallots and halve the rest.
• 3. Adjust oven rack to middle position. Heat to 425 degrees.
• 4. In a bowl, combine ingredients tossing to coat.
• 5. Transfer carrots to foil or parchment lined baking sheet. Spread into a single layer.
• 6. Cover baking sheet tightly with foil and cook for 15 minutes.
• 7. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30-35 minutes. Serve hot.