Basil Carrots Recipes

Steps:

• Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
• Drain and reserve 1/2 cup of liquid.
• Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
• Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
• Remove from the heat and stir in the basil.
• Serve hot.

Steps:

• For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
• Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
• Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
• Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
• Serve the carrot fries with the aioli for dipping.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the carrots onto a baking tray and drizzle with the oil. Season well, then toss to coat in the oil.
• Roast for 20 mins, then spoon over the pesto and stir gently to coat. Roast for 10 mins more until the carrots are tender, then serve.

Steps:

• Slice carrots.
• Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
• Combine remaining ingredients; toss with carrots.

Steps:

• In a small bowl, combine the parsley, basil, lemon zest, orange zest, garlic and pepper flakes if desired; set aside., In a 2-qt. microwave-safe dish, combine carrots and 1/4 cup water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3-4 minutes longer or until tender. Drain. Combine the honey, oil, salt and pepper; stir into carrots., Transfer carrots to a serving plate and sprinkle with parsley mixture.