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What to do with baby carrots?

I was recently left with a number of supermarket vegetable platters. Anyone have any recipes for all of the baby carrots in my refrigerator? I made a carrot soup last time I had 'em, so I'd like to try something else. Any ideas? Thanks.

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  1. - stock (chicken or vegetable)
    - sauted, sugared
    - roasted
    - pureed for a smoothie
    - grated (although a real prob when they're so small) for a salad
    - Julienned for a stir fry or salad
    - pickled with jalapenos (my fav)

    1. Toss them in with a braise.

      1. Spread them out in a skillet and cover with some chicken broth, a couple of blobs of butter, salt, pepper and chopped fresh mint or parsley. Cover and cook just until almost tender. Then uncover and let the broth evaporate. Cook, stirring gently, until just beginning to brown. A very very nice side veg.

        1. Slice them and saute them in a skillet with a little butter and S&P. When then start to get a nice brown, add several tablespoons of sweet vermouth and continue to saute until the vermouth has cooked down. Finish up with some fresh parsley. THis is an old and simple recipe from the Frugal Gourmet. BTW, "baby" carrots are really grown up carrots that are cut up to look like they are really baby carrots.

          16 Replies
          1. re: bnemes3343

            I'm not buying that. I need proof...
            I would think you would see the core. Then them stick them in a carrot sharpener to get the right shape? I can't see how y'all are saying that when you can't even see them.

            1. re: Scargod

              Not a sharpener but you have the general idea.

              "Baby carrots aren't babies at all. They're grown-up carrots cut into 2-inch sections, pumped through water-filled pipes into whirling cement-mixer-size peelers and whittled down to the niblets Americans know, love and scarf down by the bagful."


              1. re: KTinNYC

                What happens to all the carrot that goes to waste as they make them small? Rabbit food? Juice?

                1. re: Scargod

                  I only know what I've read but I hope it's not going to waste.

                  1. re: Scargod

                    Off the top of my head, I can think of these uses: bagged shredded carrots, the carrot shreds in cole slaw and premix salads, V-8 and other vegetable juices, canned soups, the dried vegetable powders used by food manufacturers, commercial carrot cakes/muffins and carrot cake mix, and yes, animal feed.

                    1. re: greygarious

                      I doubt what is ground away is suitable for anything you would see in a slaw. I think the carrot bits would look more ground down carrots than something shredded.

                  2. re: KTinNYC

                    If I remember correctly, they are a full grown up carrot. However the variety is a more dwarf size, which is fast growing and thinner. Not like the "normal" full size carrots we normally see bagged. But none the less, full grown carrots.

                    1. re: kchurchill5

                      There are true baby carrots, which look like regular carrots, complete with a bit of green on top, and there are the "baby carrots" sold in bags for snacking, such as those KTinNYC describes.

                      1. re: Caitlin McGrath

                        I know those, I buy them all the time for catering. but the variety used for the bag baby carrots are a full size carrot but a different variety and then cut to size. All three are different. I cater all the time and usually only use the small baby carrots that look like regular ones, but the bagged are similar to large but most often a different "dwarf variety."

                      2. re: kchurchill5

                        Did you read the article I linked? These are carrots that are "too twisted, knobby, bent or broken to sell".

                        1. re: KTinNYC

                          I knew someone in the industry who told me about them. No I didn't read yours but the guy I know worked for a company in CA for 10 years. If I could find the article I would send it but it is in a POD storage unit with a few hundred other boxes so sorry, but he used to give me updates all the time on those.

                          1. re: kchurchill5

                            Were you told or did you read it in an article?

                            Until I see further documentation I'll choose to believe the USA Today article and the man that INVENTED the baby carrot....

                            1. re: KTinNYC

                              I'm with you, KT. And it seems like lately they're not even calling them baby carrots. Can't remember what though.

                              1. re: KTinNYC

                                He told me and then sent me the article but like I said ALL my paperwork is in many boxes since I moved from a large house to a small apt. He is in Australia doing research and if I talk to him I can find out. He worked for a small farm that produced them. Also not just in CA but GA I believe, but I may be wrong, I can't remember that far back. I read the whole article

                        1. re: Scargod

                          I have real baby carrots sitting in my fridge right now, tops and roots attached. The largest is at most 1/2 inch thick at the thickest part. These are very sweet and juicy, and bear no resemblance whatsoever to those things that come in plastic bags in the supermarket!

                      3. My favorite way to prepare carrots is to roast along with thickly sliced fennel, drizzled with olive oil, sprinkled with salt and pepper for 20 - 30 minutes at 400 degrees.


                        1 Reply
                        1. re: eatmyfood

                          Another vote for roasting, with red onion wedges, cauliflower and/or brussels sprouts. But I leave it in the oven for about an hour.

                        2. Try cutting green onions into the same lengths as the carrots and cook quickly in a very hot pan with a little butter, pinch of sugar and soy sauce until nicely browned. A little bit trashy but very good.

                          1. I do nothing with them. They are not "baby" carrots. They are just grown up carrots that have been shaved down to look cute and increase their retail price. Do with them what you would with any other carrot.

                            1. You can chop them in rings and put them in a vegetable soup (like a minestrone) or make a tajine, anything really but I normally buy those carrots and put them in everything instead of the big ones, they always come out more tender.

                              1. do a basic glazed carrot recipe, but use real maple syrup instead of the brown sugar. make sure to get a little color on the carrots. serve alongside any roast or eat them plain. eat more & skip dessert.

                                3 Replies
                                1. re: soupkitten

                                  mr. alka was just asking for some glazed carrots. a little orange juice concentrate is good in glazed carrots, too.

                                  1. re: soupkitten

                                    Other glazes:
                                    - Simmer them in apple cider with a knob of butter until it reduces to a glaze.
                                    - Simmer them in real ginger ale, butter, and a little brown sugar until glazed.

                                    1. re: greygarious

                                      ginger ale is great. Did that many of times. I love Vernos.

                                  2. Carrot bread is a favorite
                                    Carrot marmalade is great, I did that when I lived up north and had a garden
                                    Pickled carrots and onions is also a favorite
                                    The typical glazed or roasted carrots which is great
                                    Shredded carrot salad with raisins, apple and walnuts
                                    but I have many varieties which are equally as good
                                    Shredded carrots with a honey balsamic and dill dressing is great
                                    Shredded carrots pan seared with fennel and butter is great
                                    Muffins, carrot cake
                                    And a carrot bake (not sure what to call it au gratain maybe, cheese, a cream sauce and a crunchy crust)

                                    1. see this thread, too, for some good carrot "stuff": http://chowhound.chow.com/topics/535586

                                      one of my favorites: dip the raw carrots in cattleman's bbq sauce mixed with a splash of frank's hot sauce. munch, munch!

                                      1. You can roast them in a pomegranate glaze...delicious!

                                        Or cook till soft in water, drain, and whiz up in a blender with a splash of red wine vinegar and half a canned chipotle for a delicious dip. (Might need a bit of salt.)

                                        1. since I have been perusing carrot cake recipies on Epicurious this afternoon, that would have to be my vote. personally I love them raw but can't stand them cooked....except in cake of course...