simply put - carrots -

so how do you like yours?

what do you put them in? (besides dunking in bleu cheese dressing with chicken wings - LOL!)

Glazed Carrots With Orange and Ginger


1 pound carrots, trimmed and peeled, cut into coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for
garnish (optional).

1. Combine all ingredients except lemon juice and garnish in a
saucepan no more than 6 inches across. Bring to a boil, then
cover and adjust heat so mixture simmers.

2. Cook, more or less undisturbed, until carrots are tender and
liquid is almost gone, 10 to 20 minutes. Uncover and boil off
remaining liquid, then add lemon juice. Taste and adjust seasoning
if necessary. Serve hot or within an hour or two, garnished with
herbs, if you like.

Sweet and Sour Carrot Casserole

Servings: 4 to 6

Ingredients Preparation
4 cups drained cooked carrot slices
1/2 cup sugar
1/4 cup vinegar
1/4 cup margarine
4 1/2 teaspoons cornstarch
1/4 cup water

Preheat oven to 400°F.
Arrange carrot slices into a buttered casserole dish.
Into a small casserole, mix then bring together sugar, vinegar and margarine to a boil.
Dissolve cornstarch into water; stir into sugar mixture.
Pour sauce all over carrot slices, into casserole dish.
Bake into preheated oven for 20 to 25 minutes, before serving.

PICKLED BABY CARROTS

2 lbs. fresh baby carrots
2/3 c. white wine vinegar
½ c. honey
2 T. mustard seed
2 T. dill weed
1 t. salt

Place 1-inch water in large saucepan; add carrots; bring to boil. Reduce heat; cover and simmer for 5 to 6 minutes or until crisp-tender. Drain. Combine all ingredients; cover and refrigerate for 8 hours or overnight, stirring several times.

Cumin-Lime Glazed Carrots


3 Tbsp. water
1 Tbsp. unsalted butter
1/4 tsp. kosher salt
12 oz. baby carrots, peeled or sliced carrots
2 Tbsp. honey
1 Tbsp. unsalted butter
1/2 tsp. ground cumin
Juice of 1/2 a lime
Pinch of cayenne pepper

Bring water, butter and salt to a boil in a large nonstick skillet over medium-high heat.

Add carrots, cook until water evaporates and carrots are crisp-tender, 3-5 minutes.

Stir in honey, butter, cumin, lime juice and cayenne. Simmer until glaze is syrupy, take care that it doesn't scorch.

Garnish with chopped fresh cilantro.