Root Vegetables
542 recipes found
Effortless Clementine, Carrot and Mint Salad
Inspired by an orange salad served at my favorite Tapas restaurant (Si Tapas in Dallas), this easy-to-assemble dish has become my go-to for easy entertaining. The raw carrot gives it a nice crunch without taking anything away from the sweet clementine. The red onion provides a nice 'zing' and the mint brings colors and subtly ties it all together. It's refreshing in the summer, and a perfect light dish in the winter to take advantage of my darling clementines.
Apple, Carrot, and Parsnip Soup
I know there are dozens of root soup recipes on this site, but the happenstance nature of this soup's creation prompted me to encourage others. I made a roast chicken earlier this week, and after 3 days of leftovers there were still a few roasted carrots left in the roasting pan. I combined these, a few roasted garlic cloves that were hiding in the cavity of the chicken, and a few more carrots and a parsnip from the fridge. A half apple was sitting on the counter, and so that and another whole apple got thrown into the mix. In this photo I added a hodgepodge of inclusions - Dukkah, pepitas, AND some parmesan cheese. But the soup is really good on its own.
Braised Carrots With Cumin and Red Pepper
This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large dinner party or potluck. Use real carrots and peel your own. Which is not to say that those miniature peeled carrots in bags aren’t real, but, convenience aside, they often lack true carrot flavor.
Ginger, Cucumber, Carrot and Cabbage Slaw
Thyme Roasted Carrots with Goat Cheese
Tangy goat cheese and lemony thyme pair perfectly with the caramelized carrots.
Easiest Carrots Ever!
One day i was having a bunch of friends over for some drinks, i had an incredible craving for bacon, and wanted to do some wrapped shrimp, but decided against it because i was already over budget. I was walking around looking for a substitute, and talking it over with my mom. I was looking for something kind of sweet to complement the bacon and we decided on carrots! Best decision ever! This recipe is easy, cheap and amazing! im not great with the exact oven measure or quantities, but with this recipe you can pretty much wing it anyways!
Ginger and Orange Glazed Carrots
This is a holiday favorite of mine and it really could not be simpler! Its also wonderful any time of the year! The combination or rich earthy carrots and spicy fresh ginger pair well with the crispness of the vegetables themselves! The zing of the orange and the heat of the ginger combine and really bring forth their subtlety, making them a warm winter dish and a fresh summer fling! Try adding a litte allspice and clove for a holiday feel!
Apple Butter Roast with Tricolor Farfelle
This actually came about from me playing with my food. I have always heard of fruit flavors with pork I had never really heard about them with beef so I picked apples and decided to dive off the deep end with the roast. Pairing the pasta with this was part of an assignment from my teacher who is always keeping me on my toes and encouraging me to try new things, basically to broaden my flavor palate, which is alot less scary than I thought it would be. In the short and long of things I was supposed to prepare pasta in a way that was new, so I used the juices from my roast(along with a little shredded roast) and made a ragu type sauce. I hope that it goes over as well in your kitchen as it did in mine.
Bolognese
This is the recipe I'd hoped to submit to the "What you want to be remembered for" competition, but I didn't make the deadline. My grandmother often used to make us "tuco," the italo-argentine version of ragu, and in her hands it was a multi-layered, deep but very fresh dish, a complex stew of fresh vegetables and spices completed by the flavours of beef. It is a multi-layered bolognese, and over time I realized had elements of curry-making in the sense that you start out sweating the onions, garlic and spices in oil to create a base layer, and build up on that. This takes some time and devotion, but it makes for a pretty magnificent bolognese. I love it best over the classic long pasta shapes, spagghetti or linguini. I hope you enjoy it!
Gnocchi With Spring Vegetables and Basil
This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan Waxman needed some right away, so he threw the frozen gnocchi into a pan with butter and oil, browned them and tossed them with vegetables.
Carrot Cake Muffins
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.
Simple Roasted Carrots
Some things are best left alone, or very close to left alone. I see carrots as one of those things. My mom taught me how to roast root vegetables long ago and there really isn't one thing to improve upon. These carrots are delicious, sweet, and so simple to prepare.
Curry Carrot Chips
I was trying to find something else to do with carrots and while a little labor intensive is really tasty!
Kibbutz Carrot Salad
In 1961 my sister spent a year on a kibbutz in Israel, and came home with this recipe. In 1981, my husband and I had a store with a natural foods deli, and served this salad. 2011, we still make it and have found no reason to do it any differently. If you want, try blood orange for the juice, or grate raw beets with the carrots, or use gogi berries in place of raisins... or just keep making it according to the original, simple and elegant directions. On the kibbutz, it probably showed up at breakfast, lunch and dinner. Why not?
Carrot Puree
I made the carrot puree as a side dish for grilled flat iron steak.
Maple Candied Carrots
Carrot sticks graced the kitchen table as soon as I returned from school as a regular snack before dinner when I was young. I envied my friends who came home to Mallomars and fruit punch in a carton. Now, I know I really was the lucky one. Fast forward to the 90's when I started roasting all of my vegetables. The sweetness that the vegetables take on from caramelizing were addictive and candy-like. I made these candied shredded carrots to put into one of my date creations but ended up eating them folded into some ricotta and sour cream that I mixed together. They can be applied to lots of foods, savory and sweet. Next, candied zucchini!
Carrot Mash
This easy side dish is simply delicious! The maple syrup and vanilla soymilk really highlight the natural sweetness of the carrots. If you do not want to use the soymilk, substitute regular milk.
Spicy Cumin Roasted Carrots
A simple side dish that goes wonderfully with braises. You can also puree it after roasting...it makes a great mash or dip.
Carrot halwa
I actually set out this week to fancy up the basic, bare-bones carrot halwa I've enjoyed since I first had this Indian desert. I tried to make it into a soufflé, ice cream, and custard. While my attempts weren't terrible, they only detracted from the magical marriage of creamy milk and sweet carrots accented by cardamom I had started out with.
Roasted Cumin Carrots
I love carrots and cumin - this is easy enough to toss together quickly, which is a relief at Thanksgiving when there's a lot going on.
Flourless Carrot Cake
This crunchy, spicy carrot cake is much lighter and less cloying than most I’ve tasted. It’s important to grate the carrots on the fine holes of your grater, or else they’ll remain too crunchy. For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.
Roasted Carrots
This dish is inspired by a roasted carrot antipasto served at the now Oliveto Cafe in Oakland, Calif. The oven-roasted carrots are tossed with lots of parsley and thyme, which offset the sweetness of the carrots. This recipe makes a soft and tender carrot in about 30 minutes in the oven, but if you like browned and caramelized edges, roast uncovered for all, or part, of the cooking time.
Thanksgiving Roasted Root Veggies
This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.
Carrot Fries
My boys love these carrot fries hot out of the oven. I like baking them as it eliminates the messy splattering that results from the typical preparation of French fries --frying. http://www.elanaspantry.com/carrot-french-fries/