Fermented Carrots Ingredients 12 medium carrots or enough to fill a 1/2 gallon mason jar 3 Tbsp kefir (where to buy), whey or fermented food starter (where to buy) 1 Tbsp sea salt (where to buy REAL salt) 2 tsp dill weed (where to buy spices) 4 cloves garlic (peeled) water to fill jar within 1/2 inch of the top
Butter-Roasted Carrots | 2 cups (2-inch) diagonally cut carrot 1 tablespoon butter, melted 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Cooking spray . Preheat oven to 425°. 2. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.
Carrot Souffle - this light and fluffy souffle is like the one we grew up eating at Picadilly.. so sweet and creamy and delicious that it is practically a dessert. Your kids certainly won't look at it like a carrot! Step-by-step photo tutorial included.
The Best Way to Cook Zucchini and Carrots - They make a great snack or side to burgers and sandwiches. Where you would normally throw a side of fries/chips or a side salad, why not throw the best vegetables youve ever tasted instead? Zucchini and carrot fries are an excellent addition to a plate in both color and flavor.
Maple Glazed Carrots with Dill. This is a fab and easy way to make carrots that the whole family loves. When I made the recipe I did not add the butter. It saves on calories and no one noticed. Also be sure that you dry your carrots well otherwise the glaze won't stick. I also just sprinkle the dill on just before serving.
These carrots sound awesome! Roast in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes to achieve sweet, salty, still slightly cruchy perfection!