carrots Recipes

carrots

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  • Balsamic Glazed Roasted Root Vegetables

    Balsamic Glazed Roasted Root Vegetables

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    This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.
  • Peanut Noodles with Shrimp

    Peanut Noodles with Shrimp

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    A staple of Thai cuisine, peanut sauce is added to everything from dips to meats. Here, it is used to enhance the flavor of a noodle and shrimp dish.
  • Tex Mex Slaw

    Tex-Mex Slaw

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    Make this slaw as spicy or mild as you like. To make it one day in advance, simply store the vegetables, tossed together and undressed, covered in the refrigerator. The dressing may also be made the day before and stored separately.
  • Quick Coq Au Vin

    Quick Coq Au Vin

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    This hearty stew makes a complete meal when served over broad noodles. Use chicken breast or thigh meat, or a combination.

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