Baked Easter carrots

These carrots are perfect any time of year, though I recently prepared them for Easter. I happened to find red carrots at the market, and they seemed to add an extra sweetness to the dish.  I would recommend them highly.

Here is how I prepared the carrots. I used two bunches of red carrots and trimmed the greens down to fit on a baking sheet, after peeling them. I prepared the sheet pan with spray Pam with olive oil and seasoned the carrots to taste with sea salt and black pepper.

Preheat the oven to 400 degrees.  In a sauce pot on the stove, I added 2 tablespoons margarine, 2 tablespoons brown sugar, 1 tablespoon honey, 1/2 teaspoon Italian seasoning, and 1/2 tablespoon balsamic vinegar. Bring up to temperature to melt the margarine and incorporate the ingredients.  Pour over the carrots on the sheet pan.

Bake for 30 minutes until tender.  I checked them and rotated them after 20 minutes.  If the carrots are very thick, they could be sliced again to help with the roasting time.

These were very tasty served with our Easter ham.

rainbow carrots



spring is here.  last weekend i found these rainbow carrots at whole foods.  we don’t have that market in midland, but we were traveling and i just had to stop.  i guess that would have to be the definition of a true foodie.  i grocery shop when i travel.

these rainbow carrots are so pretty and i prepared them the same way i have done in the past.  in fact, i blogged my vanilla carrots recipe back in December 2010.

these carrots are simply prepared with a vanilla bean, boiled alongside the carrots.  first, i clean and peel the carrots. i choose those with stems and trim them back, leaving part of the stem for presentation — cleaning thoroughly before placing in the saute pan with water to cover.

after the carrots have almost all liquid boiled away, i add a tablespoon or two of margarine and about a tablespoon of light brown sugar.  

these carrots have a hint of vanilla and are simply delicious.  these rainbow carrots can also be roasted if preferred.  the colors become vibrant with cooking, though the taste remains similar to other traditional orange carrots.

try these carrots, as they are easy to prepare and provide a beautiful presentation.


vanilla carrots

these thanksgiving dinner carrots were boiled with a vanilla bean.  i simply added the vanilla bean to the water as i cooked the carrots.  after the water was almost evaporated, i added one to two tablespoons of margarine with a couple of tablespoons of light brown sugar.

these carrots have a unique taste that is not top heavy on vanilla flavor, but the bean adds a wonderful depth of flavor to the carrots that complements the sugar.