Best 20 Sweet Carrots Recipes

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Are you looking for a delicious and easy way to prepare sweet carrots? Look no further! This article will provide you with the best recipes to cook "sweet carrots" that are sure to tantalize your taste buds. From classic carrot cake to savory carrot soup, we have something for everyone. With these recipes, you can create a delightful dish that will impress your family and friends. So, let's get started on our culinary journey and discover the best ways to cook sweet carrots!

Let's cook with our recipes!

SWEET CANDIED CARROTS



Sweet Candied Carrots image

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET CARROTS



Sweet Carrots image

Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 cups baby carrots
2 teaspoons brown sugar
1 teaspoon butter
1 teaspoon white wine vinegar
1/8 teaspoon salt
2 teaspoons minced chives

Steps:

  • Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SWEET-AND-SOUR CARROTS



Sweet-and-Sour Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

MASHED SWEET POTATOES AND CARROTS



Mashed Sweet Potatoes and Carrots image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

2 large sweet potatoes, peeled, cubed
4 large carrots, peeled, sliced
2 garlic cloves, peeled
1/4 cup whipping cream
2 tablespoons butter
Salt and freshly ground pepper

Steps:

  • Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

AIR FRYER SWEET AND SPICY ROASTED CARROTS



Air Fryer Sweet and Spicy Roasted Carrots image

These tender and roasted carrots cooked in the air fryer can be on your table in less than half an hour. Tossed in a honey-butter sauce and sprinkled with your choice of fresh basil, chives, or just salt and pepper.

Provided by Yoly

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 8

1 serving cooking spray
1 tablespoon butter, melted
1 tablespoon hot honey (such as Mike's Hot Honey®)
1 teaspoon grated orange zest
½ teaspoon ground cardamom
½ pound baby carrots
1 tablespoon freshly squeezed orange juice
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
  • Combine butter, honey, orange zest, and cardamom in a bowl. Remove 1 tablespoon of the sauce to a separate bowl and set aside. Add carrots to the remaining sauce and toss until all are well coated. Transfer carrots to the air fryer basket.
  • Air fry until carrots are roasted and fork tender, tossing every 7 minutes, for 15 to 22 minutes. Mix orange juice with reserved honey-butter sauce. Toss with carrots until well combined. Season with salt and pepper.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 19.3 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.5 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 206.4 mg, Sugar 14.6 g

SWEET AND SOUR CARROTS OR COPPER PENNIES



Sweet and Sour Carrots or Copper Pennies image

Provided by Food Network

Categories     side-dish

Time 50m

Number Of Ingredients 9

2 pounds carrots
1 can tomato soup
1 cup vegetable oil
1 cup sugar
2 cups vinegar
1 teaspoon dry dill
1 teaspoon salt
1 large green pepper, diced
1 large onion, diced

Steps:

  • Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS



Baked Potatoes with Carrots, Sweet Potatoes, and Onions image

Provided by Food Network

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 7

4 large Idaho or russet potatoes, peeled and cut into 1-inch pieces
2 sweet potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
1 green bell pepper, diced
1/4 cup olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

SWEET & SOUR CARROTS



Sweet & Sour Carrots image

"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 pound medium carrots, cut into 1-inch slices
1 medium green pepper, cut into 1-inch chunks
1 can (20 ounces) unsweetened pineapple chunks, undrained
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce

Steps:

  • Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.

ROOT VEGETABLE TAGINE WITH SWEET POTATOES, CARROTS, TURNIPS, AND SPICE-ROASTED CHICKPEAS



Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas image

Provided by Molly Stevens

Categories     Roast     Low Fat     Low Cal     High Fiber     Dinner     Chickpea     Root Vegetable     Carrot     Turnip     Sweet Potato/Yam     Healthy     Low Cholesterol     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 24

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon caraway seeds
1/2 teaspoon dried crushed red pepper
1/4 teaspoon turmeric
4 1/2 teaspoons coarse kosher salt, divided
1/2 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/4 cups 1/2-inch cubes peeled carrots
1 celery stalk, chopped
4 cups water
1 1/4 pounds red-skinned sweet potatoes
(yams), peeled, cut into 1-inch cubes
1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
3/4 cup brine-cured green olives, pitted, coarsely chopped
1/4 cup sun-dried tomatoes (about 1 ounce; not oil-packed), thinly sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh cilantro
1 teaspoon dried mint
1 10-ounce box plain couscous (cooked according to package directions)
Spice-Roasted Chickpeas

Steps:

  • Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.
  • Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice blend and preserved lemon can be made 1 week ahead. Store spice blend airtight at room temperature. Transfer preserved lemon to small bowl; cover and chill.
  • Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.
  • Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

SWEET AND SPICY CARROTS



Sweet and Spicy Carrots image

Sweet and spicy! Very different!

Provided by Ursula

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 8

Number Of Ingredients 9

2 (16 ounce) packages baby carrots
1 cup orange juice
¼ cup honey
½ cup apricot preserves
3 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
  • Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 38.6 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 330.8 mg, Sugar 28.6 g

SWEET BAKED CARROTS



Sweet Baked Carrots image

Sweetened carrots are a perfect vegetable addition to any meal. Kids love them!!

Provided by Monica

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen whole baby carrots
½ cup white sugar
⅓ cup butter
⅓ cup boiling water
1 teaspoon salt
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
  • Bake in preheated oven until carrots are tender, about 1 1/2 hours.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 22.8 g, Cholesterol 27.1 mg, Fat 10.6 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 6.5 g, Sodium 511.7 mg, Sugar 20.2 g

SWEET 'N' TANGY CARROTS



Sweet 'n' Tangy Carrots image

With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 pounds carrots, sliced
1/4 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Steps:

  • Place 1 in. of water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain., Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 257mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein.

SWEET-AND-SOUR BABY CARROTS



Sweet-and-Sour Baby Carrots image

Categories     Vegetable     Side     Roast     Passover     Vegetarian     Vinegar     Carrot     Spring     Healthy     Kosher     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 4

2 pounds baby carrots, peeled and green tops trimmed to 1 1/2 inches
1 tablespoon extra-virgin olive oil
1/4 cup red-wine vinegar
1 1/2 tablespoons sugar

Steps:

  • Preheat the oven to 425°F.
  • Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
  • Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

SWEET & SPICY CARROTS



Sweet & Spicy Carrots image

These carrots are a little bit different from all the other carrot recipes - they have an exotic flavor and go well with lamb and chicken.Leave out the raisins but yhey add to the flavor. I like to add a pinch more curry & chilli but it is up to you how spicy you like it

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs carrots, sliced diagonally (apprx 3 cups)
1/2 tablespoon olive oil
1/2 tablespoon butter or 1/2 tablespoon margarine
2 cloves garlic, crushed (or less)
1 teaspoon curry powder
1 teaspoon chili powder
salt & pepper
1 tablespoon honey
2 tablespoons cider vinegar
1/4 cup raisins (optional)

Steps:

  • Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes).
  • Meanwhile stir together the honey& vinegar.
  • Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.

Provided by Emoximuu

Categories     Vegetable

Time 20m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 8

3 cups sliced carrots
4 green onions, chopped
1/4 cup unsweetened pineapple juice
2 tablespoons honey
2 tablespoons butter
1 tablespoon vinegar
1 teaspoon cornstarch
1 teaspoon soy sauce

Steps:

  • Boil sliced carrots until crips-tender; drain and remove from pan.
  • In the same pan combine all other ingredients, cook over medium until bubbly.
  • Add carrots back into the pan, stir and cook until heated through.

SERENA'S ROASTED POTATOES, CARROTS, AND SWEET POTATOES



Serena's Roasted Potatoes, Carrots, and Sweet Potatoes image

I got the idea from this recipe from my boyfriend's stepmother Serena. I tweaked it a bit: added the sweet potatoes and brown sugar and it's perfect! It's warm and yummy comfort food.

Provided by Jaime Hanrahan

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h15m

Yield 8

Number Of Ingredients 5

8 Yukon gold potatoes, cut into chunks
6 large carrots, cut into matchstick-sized pieces
2 large sweet potatoes, cut into chunks
¼ cup butter, melted
2 tablespoons brown sugar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place Yukon gold potatoes, carrots, and sweet potatoes in a roasting pan. Pour melted butter over the vegetables and sprinkle brown sugar on top. Stir briefly to combine.
  • Bake in the preheated oven, stirring once or twice, until vegetables are tender, about 2 hours.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 53.3 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 6.9 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 148.8 mg, Sugar 10.6 g

SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS



Sweet-and-Sour Chicken Thighs with Carrots image

Categories     Chicken     Poultry     Passover     Quick & Easy     Carrot     Spring     Kosher     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 14

8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons mild honey
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro

Steps:

  • Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
  • Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
  • Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

SWEET AND SOUR CARROTS



Sweet and Sour Carrots image

Provided by Food Network

Number Of Ingredients 13

6 medium carrots, peeled and sliced on the bias
1/2 medium onion, finely chopped
1/4 cup parsley, finely chopped
1/2 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon teaspoon cinnamon
1/4 teaspoon chili flakes
2 tablespoons sugar
1 cup orange juice
1/2 cup red wine vinegar
2 ounces extra virgin olive oil
Pinch salt
1 orange peeled and sliced, for garnish

Steps:

  • Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET CARROTS WITH BACON



Sweet Carrots with Bacon image

Nutrition Facts: 2/3 cup equals 140 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 331 mg sodium, 13 g carbohydrate, 4 g fiber, 3 g protein.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen sliced carrots
2 bacon strips
1 green onion, thinly sliced
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook carrots according to package directions. Cook bacon in a small skillet over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 teaspoon of drippings., Saute onion in butter and reserved drippings. Add brown sugar, salt and pepper; cook and stir until brown sugar is melted., Drain carrots and toss with onion mixture. Crumble bacon; sprinkle over top.

Nutrition Facts : Calories 140 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 331mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

CANNING SWEET CARROTS RECIPE - (4.2/5)



Canning Sweet Carrots Recipe - (4.2/5) image

Provided by AuntieLo

Number Of Ingredients 16

Gather your canning supplies
pressure canner
canning jars
canning seals and rings
jar lifter and canning funnel
large pot or blancher
bowls
large spoons
sharp knife
towels and dish cloths
Ingredients
Carrots
Canning Salt - optional
Sweet Carrots**
brown sugar
orange juice

Steps:

  • Wash carrots remove tops. Peel carrots. Cut carrots to desired size. Carrots can be cut into lengths with small carrots left whole, or they may be cut cross ways. My suggestion is to not cut them too small. Carrots are cooked well in the pressure canner and they will get mushy if they are too small. Using a crinkle cutter makes your jars look very professional. Just for fun. ***** Do I really need to peel? All official directions I find say to peel carrots. None of them mention just scrubbing without peeling. (official meaning from state extension services) I can not find a safety reason listed. I believe that it is because carrots are a root crop. The bacteria that can cause botulism can be found in the soil so it may be a higher risk. You'll need to make your own decision as to peeling or not. I used to just scrub my carrots real good.... but I made the decision to start peeling my carrots. Love that peace of mind. :) ***** Canning Carrots: Hot pack or Raw pack?? Carrots can be raw packed or hot packed. I prefer canning carrots raw. I simply pack raw carrots tightly into hot jars leaving 1 inch head space. For a hot pack simmer carrots gently for 5 minutes then pack hot into hot jars leaving 1 inch head space. Add salt if desired. 1/2 tsp per pint, and 1 tsp per quart. Add boiling water to jars covering carrots and leaving 1 inch head space. Use a small plastic utensil or a bubble tool to release any air bubbles that might be trapped in your jars. Just run the tool down each jar moving things around gently so air will release. Optional sweet syrup. I used to can just plain carrots, but since I've tried this sweet variety... this is what I do most of the time now. Instead of plain boiling water add this syrup to your jars. 2 cups brown sugar 2 cups water 1 cup orange juice Heat ingredients until heated through and melted. Pour over your carrots to one inch headspace. Careful it is hot! Oh goodness is it good. Processing instructions are the same. Simply substitute this for the plain water. (and you can choose to add salt or not.) Wipe the rims clean with a paper towel or lint free cloth and place your lids. Which just means center the metal flat lid and screw your band down finger tight. For more details follow pressure canning instructions. Processing instructions pints - process for 25 minutes quarts - process for 30 minutes Be sure to adjust processing according to your altitude. For more information see this altitude adjustments page. Adjustments for Pressure Canner Altitude in Feet Dial Gauge Canner Weighted Gauge Canner 0-1000 11 10 1001-2000 11 15 2001-4000 12 15 4001-6000 13 15 6001-8000 14 15 8000-10,000 15 15

Tips:

  • Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are limp, bruised, or have cracks.
  • Peel and cut the carrots: Peel the carrots and cut them into your desired shape. For most recipes, a simple dice or slice will suffice.
  • Cook the carrots properly: The cooking method you choose will depend on the recipe. Carrots can be boiled, roasted, steamed, or sautéed. Be careful not to overcook the carrots, as they should still retain a slight crunch.
  • Season the carrots: Carrots have a naturally sweet flavor, but they can be enhanced with a variety of seasonings. Common choices include salt, pepper, garlic, ginger, and cumin.
  • Add carrots to your favorite dishes: Carrots are a versatile vegetable that can be added to a variety of dishes. Try adding them to soups, stews, salads, stir-fries, and casseroles.

Conclusion:

Carrots are a delicious, nutritious, and affordable vegetable that can be enjoyed in many different ways. With their naturally sweet flavor and versatility, carrots are a great addition to any meal. Whether you're looking for a simple side dish or a more complex recipe, there's sure to be a carrot recipe out there that you'll love. So next time you're at the grocery store, be sure to pick up a bunch of carrots and experiment with some of the recipes in this article. You won't be disappointed!

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