Best 12 Parsleyed Carrots Recipes

GLAZED PARSLEY CARROTS

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

ROASTED CARROTS WITH GARLIC PARSLEY BUTTER

Steps:

• Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.
• While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.
• Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt as needed.

ROASTED CARROTS

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.

CARROTS IN LEMON-PARSLEY BUTTER

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.

CARROT CUMIN PARSLEY SOUP

Steps:

• Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
• Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
• Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

PARSLEY CARROTS

Steps:

• In a medium saucepan cook carrots in chicken stock until almost tender.
• Add butter and parsley. May add salt and pepper if needed.

PARSLEYED BABY CARROTS

Steps:

• In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
• Drain and refresh under cold running water.
• In large skillet, over medium-high heat, melt butter.
• Stir in sugar, salt and hot sauce.
• Add carrots.
• Cook, stirring 5 minutes until heated through and sugar is dissolved.
• Stir in parsley.

BUTTERED CARROTS WITH PARSLEY

Steps:

• Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
• In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

PARSLEYED BABY CARROTS

Steps:

• Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
• Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.

PARSLEYED CARROTS

Steps:

• Peel carrots and slice, dice, julienne, or grate into medium saucepan. Add water, sugar, and salt. Bring to boil, cover and reduce heat cook 2 to 3 minutes for grated carrots or 4 to 7 minutes for sliced or diced carrots, until barely tender. Remove lid, cook off liquid and toss with butter (or margarine) and parsley (dried parsley flakes may be substituted for fresh) until coated. Serve immediately.VariationsBasil Carrots: Place 3/4 pound thinly sliced or diced carrots with 1 tablespoon butter into medium saucepan. Add several sprigs of fresh basil, finely chopped, or 1 teaspoon crushed dried basil. Cook, stirring, over medium heat until butter melts. Cover saucepan, turn heat to low, and cook for 10 to 12 minutes or until carrots are barely tender. Other herbs that can be used with carrots in place of basil include anise, chives, caraway, cinnamon, nutmeg, ginger, allspice, mint, curry, cilantro, thyme, rosemary, or mustard.Glazed Carrots: Saute drained, cooked carrots in 1 tablespoon butter along with enough maple-flavored syrup, honey, brown sugar, light corn syrup, concentrated orange juice, or apple juice to glaze.