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March 23, 2017

Carrot Recipes

Probably everyone has eaten cooked carrots with brown sugar and butter. But carrots can offer a savory side that will delight your taste buds. Here are 2 recipes from Cooking Light Magazine, March 2017 issue that I've tried and added to my go to list when looking for a great vegetable side dish.

I included my modifications for the recipes.

Parmesan Carrots with Lemon Parsley Dressing

Serves 4


2 tablespoons olive oil
1/4 cup shallots, chopped (don't make a trip to the grocery, use onions)
4 medium carrots, cut diagonally into 1 inch pieces (about 2 cups)
3 tablespoons fresh flat leaf parsley, chopped
1 1/2 tablespoon fresh lemon juice
2 teaspoons pine nuts (I used sliced almonds, slivered almonds work too)
Freshly grated black pepper to taste
3 tablespoons Parmesan cheese, shaved


Heat oil in medium skillet on medium heat. Add carrots cover with lid and cook until carrots are slightly tender, add shallots or onions and cook until slightly browned and onions are tender. Stir in parsley and remaining ingredients. Cook another 1 minute.

127 Calories/serving

Balsamic Onion and Thyme Carrots


1 tablespoon olive oil
2 cups sliced yellow onion
pinch baking soda
1/2 cup water
4 medium carrots (2 cups), cut diagonally into 1 1/2 inch pieces
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped
Kosher salt and fresh cracked black pepper


Heat the oil in a medium skillet over medium high heat. Add onions and baking soda. Cook 10 minutes. Add the water and carrots and bring to a boil. Reduce heat and simmer covered about 6 minutes. Uncover and continue cooking until liquid evaporates.

Add the balsamic vinegar, oil, thyme, salt, and pepper. Stir to combine. Cook until heated through.

124 calories per serving

Posted by terri at March 23, 2017 02:32 AM