Honey Glazed Carrots (Ginger Carrots) Recipe - The Cookie Rookie® (2024)

FAQs

How to make Gordon Ramsay carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Seasoning carrots is a great way to help bring out their flavor. For a simple and versatile seasoning, stick with salt, pepper, and garlic. For an herbier taste, add rosemary, parsley, cumin, or coriander. Or, to bring out their fresh, woody flavor, add some anise.

Sautéing is one of the healthiest ways to cook carrots.

#1 Roasted

This is our CSA members' favorite way to enjoy our farm's fresh carrots. Slice or keep them whole if baby sized and toss with salt and pepper as your most basic preparation, or optionally add garlic, dill or honey to change it up. Roast on a baking sheet at 400 degrees until tender. So, so, so sweet!

You'll have to store your carrots in the refrigerator, but how you store them can actually make a difference. Raw carrots, when properly stored will usually stay fresh for around 3 to 4 weeks in the fridge. If your carrots are sliced or chopped, you can store them in the fridge and they'll last for about 2 to 3 weeks.

Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They're so much better than boiled carrots! Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout. Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.

Combine shredded carrots, low-fat shredded cheese and a small amount of margarine. Top with crumbled whole wheat crackers.

It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.

Scrub and trim the carrots, leaving a little of the green tops on. Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray. Drizzle over 1 tablespoon of oil, season with a pinch of sea salt and black pepper, then toss to coat and roast for 1 hour.

Is it better to steam or bake carrots? ›

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)