Tag Archives: #carrots

Curried Carrots

  • 1 pound of carrots, cut into coins or sticks
  • 2 tbsp butter or olive oil
  • Salt and pepper
  • ¼ cup orange juice (from 1/2 an orange)
  • 2 tsp curry powder (use more or less depending on preference)
  • ½ brown sugar
  • ½ cup water
  • 1 tsp parsley, finely chopped
  • ½ tsp garlic powder
  • 1/2 fennel seed or celery seeds (optional)

In a large skillet add the carrots and water. Cook the carrots on medium high until you can pierce them easily with a fork. Add the rest of the ingredients except for the parsley to the pan and cook on medium low until the carrots are al dente and the glaze coats them. If the glaze starts get too thick, add a little water a tablespoon at a time and reduce the heat to low. Add the parsley and fold in.

If needed, add additional seasoning at this time.


You can add dried cranberries or golden raisins, or swap out some of the carrots for parsnips.

Substitute olive oil or coconut oil for the butter.

Roasted Carrot Hummus

1 cup baby carrots**
3 cloves whole garlic, peeled (or 1 1/2 teaspoons minced garlic)
2 tablespoons and 1/2 cup extra-virgin olive oil, divided
3/4 teaspoon salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or red pepper flakes (optional)

Serve with:
Root vegetable chips, pita chips, celery sticks, tortilla strips, toast points

Photo by mali maeder on Pexels.com

Preheat the oven to 425 degrees F.

On a rimmed baking pan, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are soft, about 15 minutes. Remove from the oven and let cool.

Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne pepper or red pepper flakes, and 1/4 teaspoon salt. Puree until smooth and has an even color overall. If the hummus is too dry, add water a tablespoon at a time and blend until the consistency you want.

Make sure to taste the hummus at this point and see if you want to adjust it with additional salt or seasonings.

Serve with root vegetable chips, pita chips, tortilla strips, celery sticks, or toast points for dipping.

**You can use 8 ounces carrots that have been peeled and cut into 1-inch strips.

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