The carrot is such a common vegetable that it's easy to overlook its versatility. The best way to season carrots depends on which kind you're using, as well as the type of cuisine you are preparing. Fresh local carrots from the farmers' market can be so sweet and tasty that your best bet is to season them minimally and let their natural flavor shine, while industrial carrots with less flavor tend to need a bit more help.
Preheat the oven to 375 degrees Fahrenheit.
Season carrots with fresh herbs when roasting them. Finely chop about 1 tbsp. of fresh herbs for each pound of carrots you're roasting. Thyme goes especially well with carrots, as does parsley.
Cut the carrots into bite-sized pieces and then toss them with olive oil, herbs, salt and pepper.
Spread the carrots on a baking sheet and then bake them for 30 to 40 minutes, until they just start to brown.
Season carrots with vinegar, salt and garlic when pickling them. Whether or not you are actually preserving your pickled carrots in jars, this type of preparation makes an excellent, refreshing condiment, as the tartness of the vinegar offsets the sweetness of the carrots.
Lightly steam the carrots or blanch them by cooking them in boiling water for under a minute.
Drain the carrots and toss them with the vinegar mixture.
Moroccan Carrot Salad
Grate 1 lb. of raw carrots to prepare a Moroccan carrot salad.
Toss the carrots with 2 tbsp. lemon juice, a pinch of salt, 1/2 tsp. of ground cumin, 1 tbsp. olive oil and 1/4 cup of raisins.
Serve Moroccan carrot salad with Middle Eastern meals such as falafel or stuffed grape leaves.
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