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From the Garden - The Carrot Edition

From the Garden - The Carrot Edition

A few years ago, the mister and I decided our retirement plan would be a farm in Arkansas, where my roots are.  Immediately after that it became obvious that we should probably learn how to garden.  And by we, I mean me.  Well I can tell you, one thing that will make you eat your vegetables is having a garden...the guilt of watching your veggies go bad in your fridge is just too much.  That’s what I love about carrots.  They last forever!  Well maybe not forever, but a long time. So no guilt, just deliciousness. 

What if I told you that carrots don’t have to be boring or bland or an afterthought?  Your veggies should taste just as good as your starch.  In fact, skip the starch and double up on veggies.  Here are my go to ways to cook carrots.


But first things first…


Cutting Carrots

This may not seem like a big deal but how you cut your carrots is HUGE, esthetically and practically.  Obviously, thinner cuts will enable them to cook quicker so bear that in mind when prepping meals.  But you want them at least a ½ inch thick for roasting so that they don’t come out dry and shriveled.  Also, consider that the thinner they are the easier it is for them to break.  You also have the option of cutting carrots in slices, chunks, on the bias, julienne and the list goes on.  I’m a hardcore julienne girl, mainly because I like how it looks and if my carrots are small, I simply cut into 4 lengthwise.  It’s quick, easy and pretty and I only peel them if they look a mess.  But definitely give them a good scrub.


Gorgeous Glazed Carrots

This is the quickest way to cook carrots and probably my favorite.  I do several variations of glazed carrots but for now here's the one that will blow your mind.


You’ll need the Tandori Twist, grass fed butter, chicken broth (or water), carrots and if you can get it, UMAMI Ginger Simple syrup.  If not, honey will do.


Cut carrots ¼ - ½ inch thick.  Bring to boil in ½ cup broth, 2 tsp spices and 1 TBSP syrup in a non-stick frying pan.  Simmer covered until carrots are al dente.  Remove lid and turn up heat to reduce some of the liquid.  Add butter and another TBSP or two of the syrup and toss.  Season to taste.  The Tandori Twist is a little spicy so you don’t want to go crazy with it.  Add a squeeze of lemon before serving.


Roasted Carrots

Roasting carrots deepens and intensifies their flavor and sweetness.

Heat oven to 425° and cut carrots to ½ inch thick.  Note: if they are small enough, leaving them whole is ultra-attractive for serving.  Drizzle with olive oil and sprinkle with The Stardust and transfer to a lined baking sheet.  Cover tightly with foil and cook for 20 mins.  This will create steam which prevents the carrots from being tough.  Remove foil and cook for another 25 – 30 minutes until tender, tossing occasionally. 


Oh and carrots LOVE butter!  Or maybe I just love butter but I swear by grass fed butter as a healthy fat as long as you don’t over do it.


Carrots Salad

This is the one time you want to slice carrots as thin as possible, or just grate them if you prefer.  Use 5 medium carrots, ½ cup of raisins (or preferred dry fruit.  Cranberries or blueberries are nice).  ½ cup of cooked chickpeas (or your preferred bean or lentil.  Make sure it is something that will hold its shape.).  1 tsp of The Herbed Turkey.  Toss with your favorite vinaigrette.  I generally drizzle with extra virgin olive oil and turmeric balsamic vinegar.


How easy is all of that?! 


It will change the way you eat carrots!  Keep these foundational recipes in your back pocket all year long (or at least during carrot season) but be sure to mix it up and try different variations. 


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