Pickled carrots are a very nutritious and quickly prepared dish. They only take 15 minutes to bake. I usually make a large jar and keep it in the refrigerator for a week. You can use them in many ways, in salads, with chicken or fish baked together with white wine. It’ll be your quick, easy, and low-calorie dinner.
Pickling carrots recipe
You won’t believe how easy it’s and without the raw taste of carrots. This dish is especially suitable for people who don’t like carrots, or for children. When the carrots are roasted with salt and olive oil. They become sweeter and smell so good and have no raw taste at all. This is because the salt brings out the sweetness of the carrots and the olive oil releases carotene.
How to make:
- Place a layer of parchment paper or foil on a baking sheet. Then wash the carrots and cut them into 4-5 cm thick slices and place them on the baking sheet.
- Sprinkle them with salt, and paprika, and drizzle the carrots with olive oil.
- Put them in the oven and bake them for 15 minutes at 180 °C/ 356 °F.
- Put the carrots in the fresh-keeping container, pour the olive oil over them until all the ingredients are covered, cover the surface with cling film and close the lid.
How to store for months
These roasted carrots can be stored in the refrigerator for months. As long as you know how to vacuum pack them. And it only takes less than 10 minutes. Check out this blog to learn how: How To Vacuum Seal Homemade Jams In A Jar.
More ways to use pickling carrots!
And a few other ideas for using pickling carrots:
The main dish – One Pan Whitefish With Carrot And White Wine, cherry tomato pasta;
Salad – Mixed with marinated cucumber salad or potato salad;
Roasted with pork ribs;
Mixed with dishes – beef and broccoli; chicken and broccoli;
Other 5 minutes vegetable dishes:
Marinade Cucumber Salad
Mixed Vegetable Pickle
Oven Baked Zucchini
Potato Salad With Cucumbers, Corn, And Carrots
Cherry Tomato Confit
Bruschetta Bread
Ingredients
- 3 carrots, sliced into 4~5 cm thickness
- 3 teaspoons salt
- 1~2 teaspoons paprika
- 4 tablespoons olive oil, only for baking
Instructions
- First wash the carrots and cut them into 4-5 cm thick slices. Put them on a baking tray, which you can line with a layer of parchment paper or foil.
- Sprinkle them with salt, and paprika, and drizzle the carrots with olive oil.
- Put them in the oven and bake them for 15 minutes at 180 °C/ 356 °F.
- Put the carrots in the fresh-keeping container, pour the olive oil over them until all the ingredients are covered, cover the surface with cling film and close the lid.
- They'll keep in the refrigerator for 1 week. You can use them as a salad with marinaded cucumbers and cherry tomatoes. As a main dish with white wine steamed pickled carrots with white fish or pasta with cherry tomatoes.
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