Best Last Minute Carrots Recipes

QUICK PICKLED CARROTS

Quick Pickled Carrots image

You're going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots in your fridge, give this recipe a try. You'll be pickling in no time!

Provided by Randa Derkson

Time P1D

Number Of Ingredients 8

Ingredients

6-8 carrots (peeled and sliced lengthwise into fourths.)
6 springs dill
1 garlic clove
3/4 cup water
3/4 cup vinegar
2 tsps sea salt
1 1/2 tsps cane sugar
pinch red pepper flakes optional

Steps:

After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.

Nutrition Facts : ServingSize 1 serving, Calories 54 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1230 mg, Fiber 3 g, Sugar 6 g

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

20 Carrot Recipes: Perfect Sauteed Carrots & More! image

Here are the best sauteed carrots you'll ever have! The perfect easy side dish, they're made with just 3 ingredients and done in 10 minutes.

Provided by Sonja Overhiser

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

8 medium carrots (1 pound)
2 tablespoons olive oil
1/4 teaspoon plus 1 pinch kosher salt
1 tablespoon chopped fresh thyme (or other fresh herbs - we used a combination of thyme and chives)

Steps:

Peel the carrots and slice them diagonally into rounds (on the bias).
Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.

Nutrition Facts : Calories 107 calories, Sugar 5.4 g, Sodium 78.2 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 1.1 g, Cholesterol 0 mg

LAST MINUTE CARROTS

Last Minute Carrots image

A very quick way of cooking carrots for when time is short! I have been using this recipe for 30years LOL. Edited to add: I now have a julienne peeler (like a potato peeler only it cuts nice slim sticks) and this recipe is ideal for cooking carrots shredded with it. :)

Provided by Jen T

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 carrots (peeled and coarsley grated or use a julienne peeler)
1 tablespoon butter
2 -3 tablespoons water
salt and pepper
finely chopped parsley, to serve (optional)

Steps:

In medium size saucepan melt butter with water and add salt and pepper.
Add the carrots, cover tightly and cook over high heat until steam forms, then slowly (lower heat) for 4-5minutes or until carrots are tender.
(young carrots will not need this long).
If desired add some finely chopped parsley before serving.
(There should be no liquid remaining in saucepan at the end of cooking Enjoy:).

Nutrition Facts : Calories 50.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 62.7, Carbohydrate 5.8, Fiber 1.7, Sugar 2.8, Protein 0.6

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