Help me out for dinner carrots?

[cassie19831]

Does anyone have any good carrot recipes?

[KaylaMillar]

You could make a glazed carrot

[KaylaMillar]

http://southernfood.about.com/od/carrots/r/bl61012a.htm

Quoting KaylaMillar:

You could make a glazed carrot

[Tam_and_Fam]

carrots are always a rough ingredient, I think.  For some reason I can't ever think of anything!  But here are somethings I have found:

Please click the title in order to see the recipe:

Carrot recipe (seriously what the name of it is lol)

carrot souffle

carrot bread

carrot fritters

scalloped carrots

carrots supreme

(there are at least 100 more recipes on allrecipes.com, just type in carrots and they will pop up if you are interested in looking)

[cassie19831]

Thanks guys. Will use these. My husband is very picky when it comes to veggies so I needed something new but that he would like.

[singletiredmom]

Put them in a pan with some butter and brown sugar. Yummy. My kids love carrots like this.

[SweetLuci]

 This recipe from Fine Cooking is the best I've ever had, and I don't really like carrots that much, but these I love.

Glazed Carrots

1-1/2 lb. carrots (about 8), peeled and trimmed 
About 1 cup water
2 Tbs. unsalted butter
1 Tbs. granulated sugar
1 tsp. kosher salt; more as needed
1-1/2 Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 2-inch lengths to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add enough water to come halfway up the sides of the carrots. Add the butter, sugar, and salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 12 to 14 min. Uncover and continue to boil until the liquid evaporates and forms a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and add a pinch more salt if necessary. Toss with the fresh herbs, if you like, and serve.

 

[periwinkle163]

 I usually glaze them also if I cook them, usually I just serve them raw.

[caro100]

I looked up the carrot fritters and they looked so good.

Quoting Tam_and_Fam:

carrots are always a rough ingredient, I think.  For some reason I can't ever think of anything!  But here are somethings I have found:

Please click the title in order to see the recipe:

Carrot recipe (seriously what the name of it is lol)

carrot souffle

carrot bread

carrot fritters

scalloped carrots

carrots supreme

(there are at least 100 more recipes on allrecipes.com, just type in carrots and they will pop up if you are interested in looking)

[Tam_and_Fam]

Quoting caro100:

I looked up the carrot fritters and they looked so good.

Quoting Tam_and_Fam:

carrots are always a rough ingredient, I think.  For some reason I can't ever think of anything!  But here are somethings I have found:

Please click the title in order to see the recipe:

Carrot recipe (seriously what the name of it is lol)

carrot souffle

carrot bread

carrot fritters

scalloped carrots

carrots supreme

(there are at least 100 more recipes on allrecipes.com, just type in carrots and they will pop up if you are interested in looking)

i agree, i have some carrots leftover and may try that too!

[crazymomof4787]

I usually cook my carrots to tender then add some brown sugar to the pot to sweet them.  You can use splenda instead of regular brown sugar.  It isn' as sweet and not body in my family even knows the difference.