Make carrot soup.
Get out your sauté pan or oven roast carrots. Par boil or not. I ‘ve used most of these at one time or another.
Combine with a little oil or butter and any one of these to add flavor: mint, lemon, lime, orange, cumin, thyme, chile flakes, allspice, cinnamon, cardamom, brown sugar, ginger, curry powder, garlic, marjoram, any fresh herb you have pretty much works, and no repeats.
Pot Roast. Perhaps my favorite way to serve carrots. I have left out the potatoes and cooked them separate so there would be room to add more carrots, if I have lots of carrots on hand.
Here’s one I made last summer in a grill pan on the webber grill. Amount of sauce ingreds or veggies easily adjust.
Green beans and Carrots.
1/2 lb green beans, trimmed
1/2 lb carrots, sliced lengthwise in halves or quarters
1 to 2 tablespoons white sesame seeds
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
½-1 teaspoon sesame oil
1 1/2 tablespoons peanut oil
1 teaspoon honey
Salt and pepper
Toast the sesame seeds in a dry pan over medium heat until toasty. Set aside.
Steam carrots and beans for 2-3 minutes. Drain and rinse under cold water.
In a small bowl, combine vinegar, soy sauce, honey, salt, pepper with sesame oil.
Put a wok or sauté pan on very high heat. Once it's hot, add peanut oil. Stir in the beans and carrots and stir-fry for about 1 minute. Add the seasoning mixture and stir-fry for another 1 minute. Take off the heat. Transfer to serving dish. Stir in the toasted sesame seeds. Serve.
Note: May use a grill pan or heavy duty foil. Toss the veggies with the cooking oil before tossing in the pan. Cook over hot fire for a few minutes until slightly caramelized. Toss with the sauce and sesame seeds while hot. Serve.