Make Ahead Citrus Carrots Food

HERB-ROASTED TRI-COLORED CARROTS

Steps:

• Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
• Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
• Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.
• Stir and flip halfway through baking to ensure all sides cook evenly.
• Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Shred the carrots in a food processor. Set aside.
• In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
• Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

CITRUS RAINBOW CARROTS

Steps:

• Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.

MAPLE-BRAISED CARROTS

Steps:

• Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

MAKE-AHEAD BAKED CARROTS

Steps:

• If not making ahead of time, preheat oven to 350 degrees.
• Grease a 1 1/2 qt baking dish.
• Peel and slice carrots. Cover with salted water and bring to a boil, cook for 15 minutes or until tender. Drain and place in baking dish.
• Meanwhile, saute onion in butter over medium heat until translucent.
• Add flour to onions, stirring to incorporate. Then slowly add milk, stirring as you go. Add salt, sugar and dry mustard and stir again.
• Pour white sauce over carrots. Combine bread crumbs and melted butter, sprinkle over top of casserole.
• If making ahead, cover casserole and put in fridge until needed. Remove 1/2 hour before coooking and preheat oven to 350 degrees.
• Bake for 25-30 minutes or until heated through.

CITRUS CARROTS

Steps:

• Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
• Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.

MAKE AHEAD CITRUS CARROTS

Steps:

• Cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
• While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
• Once carrots cook drain and place in a microwaveable casserole dish with lid.
• Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
• Cover and refrigerate overnight (8-24 hours).
• Before reheating, stir.
• Microwave on high for 4-5 minutes stirring every few minutes.