Simple Honey Glazed Baby Carrots Recipe (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.

Bring to a boil over high heat and cook until carrots are tender, about 15 minutes.

Pickle Them

Carrots in escabeche are a staple in Mexican cooking. They don't require special canning techniques and last in the refrigerator for up to a week. Arrange carrots, sliced red onions, chili peppers, salt and oregano in a jar. Fill the jar with white vinegar, seal and refrigerate overnight.

Store glazed carrots in an airtight container in the refrigerator for up to 5 days. Reheat them on the stovetop with a little added butter or in the microwave. We do not recommend freezing glazed carrots because their texture after defrosting will be mushy and unappealing.

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.

While you can boil carrot sticks, steaming is a better method, as it helps to keep more of the antioxidants and vitamins in the carrot. Peel carrot and cut into batons. Add the carrot sticks to a steamer and steam for 5-10 minutes until soft and tender.

Don't overcook the carrots: Boil them until they're just tender. They lose their amazing crunch if you overcook them. Add salt to the boiling water: (Not-so) secret tip: season your carrots with salt while they're cooking to really up your flavor game.

Don't have to wash 'em, don't have to peel 'em, don't have to cut 'em. But here's the big secret about baby carrots: They're actually pieces of carrots. "Cut into two-inch pieces and peeled, and put in a bag," explained Jeff Huckaby, the CEO of Grimmway Farms, the biggest carrot grower on Earth.

"They are just dehydrated, and you can hydrate your baby carrots by rinsing them or soaking them in some cool water for a minute or two," Schapiro says. "If you're at the grocery store, buying carrots that don't have the white markings will save you the step of rehydrating them," she explains.

How long do glazed carrots last in the fridge? ›

Allow the glazed carrots to cool completely, then transfer to an airtight container. Store your leftovers in the refrigerator for up to four days. Reheat in the microwave or on the stove. We don't recommend freezing these glazed carrots, as the texture will become mushy during the thawing process.

How much veg is too much? Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick.

Cut your carrots up to a day ahead of time for super easy prep. Simply store them in water in an airtight container to maintain their bright color and crisp texture. To cook, pat them dry with a kitchen towel, then toss with oil, salt and pepper, and roast.

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.

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.)

You don't want to soak them, you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.