Our First Recipe Swap Featuring Carrots & My Favorite Pickled Carrots

January 10, 2013   38 Comments

Don’t those look delicious? Mmmmm, carrots.

Carrot Recipe Swap

I came up with the idea of a Snack Girl reader recipe swap while on the treadmill at my new gym. I have started walking inside because it is so bleeping cold outside.

This sweet woman next to me was talking about how she was working off all of the holiday cookies that she inhaled. She told me that she gets together before Christmas with 7 of her friends. They all make 8 dozen cookies, bring one dozen to eat at a party, and then give each other the rest.

I envisioned 7 dozen cookies in my house and asked her if they ever shared anything healthier, like a salad swap. Needless to say, she moved treadmils :)

You couldn’t do a salad swap, of course, because you would have a ton of salad to eat in a short period of time. But, you can still swap recipes! I decided it would be fun for all of us to share our favorite recipes so we could all get inspired to eat more vegetables.

This month, we will attempt carrots. Why carrots? They are in season, inexpensive, and everyone can find them.

For February, we will work on cauliflower and March will be cabbage. Then, we get to start on the exciting spring vegetables that start showing up in the produce section and Farmer’s markets. It will be warm again and I will be walking outside not like a gerbil in a cage. Aaah....

I was going to create an original to Snack Girl carrot recipe, but I ran out of time. The recipe below for pickled carrots is my FAVORITE. You cannot go wrong. They are delicious with a sandwich or as a crunchy pre-dinner snack. Please try it and let me know what you think.

Please share your winning carrot recipes.

Pickled Carrots Recipe

1.6 from 24 reviews

(4 servings)

Print  Pin


1 pound carrots (baby carrots will work)
1 1/2 cups water
1/2 cup rice vinegar (seasoned or unseasoned)
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon caraway seed
1/2 teaspoon coarsely crushed black peppercorns (optional)
1/4 finely chopped fresh Italian flat-leaf parsley leaves (optional)


Peel and slice carrots into sticks. If you are using baby carrots you can skip this step. Pour water and rice vinegar into a small saucepan. Mix in sugar, salt, caraway seed, and pepper and bring to a boil. Cook until the sugar and salt have dissolved, about 1 minute. Add the carrots and parsley. Cool to room temperature and transfer to a storage container. Can be eaten in one day or up to one month.

Nutrition Facts

79 calories, 0.3 g fat, 14.1 g carbohydrates, 1.1 g protein, 3.2 g fiber, 81 mg sodium, 0 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

Hide An Entire Carrot In This Wrap

Do you want to sneak some veggies in without anyone noticing? Use the sushi method of vegetable hiding....

Tear Your Eyes Away From Cookies And Look At This!

Snack Girl has been hard at work determining how many cookies she will be making this weekend. I started dreaming with five different cookie recipes....

Get Free Email Updates! Yes please!

First 20 Comments: ( See all 38 )

I love the idea of a vegetable swap! lol! The cookie swaps kill me! Love the recipe for pickled carrots, great idea!!

Is that a quarter cup of parsley? This looks really useful as a lunch box treat. Do you store in fridge?

I like to take baby carrots (but you could use peeled large carrots too), brush a bit of olive oil on them, then season them with some herbs, and roast them till they are soft. You can mix them with other veggies or have them alone. Its a great easy side dish!

I always keep a bag of baby carrots on hand and I am going to make this this weekend. Thanks. Looking forward to all the great vegetable recipies that will be coming our way. I have a feeling I will be doing alot of cut and paste.

Ok this is more of a recipe request lol. Anyone got a crockpot sweet carrot recipe? I have a huge bag of carrots and I love them roasted with brown sugar, but I'd like to just do it in the crockpot today.

I cut carrots into sticks, mix with a little olive oil, thyme and black pepper and roast in the oven. It brings out the great sweetness in the carrot and is a great winter side dish. Like Cindy said, you can mix other veggies with them, like potatoes, rutabagas, parsnips, turnip...oh the possibilities!

I like to cut carrots (or parsnips) into sticks and put on a cookie sheet with a drizzle of sesame oil. Shuffle the carrots around so they're coated (sometimes I add a little grapeseed oil to thin out the sesame oil) and sprinkle sesame seeds all over the carrots. Roast in the oven at 350 for 20 minutes or until tender. Sesame seeds and oil have a lot of good nutrients and this is a good way to sneak them in!

Love, love, love this idea. Will be making pickled carrots soon. Looks delish!

One of my favorite ways to cook up carrots is roasted them in the oven. Cut lengthwise and coat in a mix of balsamic vinegar, minced garlic and a little olive oil and lemon juice. Cook for about 2-30 minutes at 400 degrees and you have a very simple, healthy and delicious little side dish!

I made these the other day. Yummy! Next time I will let vinegar cool first, as it 'cooked' the carrots a bit by dumping the hot mixture on them. Kids liked them too!

A recipe swap! Excellent idea!

Roasted Carrots and Peas

6 large carrots, peeled and cut into quarters lengthwise

1 tablespoon olive oil
2 cups frozen baby peas, thawed
Your seasoning of choice.

Prepare carrots, place in ziploc bag with oil and your seasoning (dill is excellent.)

Preheat oven to 450

Spread carrots on a cookie sheet or jelly roll pan.

Roast for 25 minutes, tossing halfway.

After 25 minutes, add the peas, toss and roast another 10 minutes.

Serves 4

Calories:119 Fat: 4g Sat fat: 0.6g Chol: 0mg

Sodium: 136mg Carb: 17.9g Fiber: 5.6g Protein: 4.3g


Mince or grate 2 inches fresh ginger, chop 5cups carrots, 1lrg onion, 1red pepper, [can use food processor] saute all, add 6-8cups ''Better Than Bouillon'' no-chic broth*, simmer til soft, whirl with immersion blender, stir in 1tsp. curry, taste for s/p seasoning, garnish with parsley or snipped chives. Sometimes toasted sesame seeds too. [At my healthfood market I found a sm. seed grinder called a 'slicky' which I keep filled with toasted sesame seeds next to the s/p; a fresh grind releases so much flavor I add a turn or two to lots of soups, salads, etc.]

*I find this brand of broth paste to taste very homemade and it makes over 9qts per jar and costs $6! I use it sparingly even tho its low in salt.

I don't blend this bisque totally smooth; it stays a bit lumpy which is a great texture.

It gets 5 stars. I saw this in TV the other night.

Alton Brown's glazed carrots

1 lb carrot, approximately 7 medium, peeled and cut on the bias 1/4-inch thick

2 tablespoons unsalted butter
1 pinch kosher salt
1 cup ginger ale (good quality)
1/2 teaspoon chili powder
1 tablespoon fresh parsley, chopped

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale.

Cover and bring to a simmer.

Once simmering, remove the lid, stir, and reduce the heat to low.

Cover again and cook for 5 minutes.

Remove the lid, add the chili powder and increase the heat to high.

Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.

Pour into a serving dish and sprinkle with the parsley.

Absolutely love your idea! Can't wait for more!

Carrots a la orange
1 lb. peeled and sliced carrots
1 tbs. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ginger
1/4 cup orange juice
2 tbs. butter
How to make it

Cook carrots in boiling salted water until just tender, about 15 minutes. Drain.

Meanwhile, in a small saucepan, combine sugar, cornstarch, salt, and ginger.

Add orange juice.

Cook and stir until thickened and bubbly.

Cook 1 minute longer; stir in butter until melted.

Pour over hot carrots, tossing to coat evenly. Serve immediately.

Aloha all! Carrots are my best friend! I add them to everything. Pancakes, yes; smoothies, yes; muffins, yes; chili, yes; spaghetti, yes; soups, yes; salad, of course; meatballs, yes; meatloaf, yes; burgers, yes; pasta salad, yes; oatmeal, yes.....the list goes on! I shred them, put them in snack bags, freeze them, and then add them to everything! :) Happy shredding. :)

I love glazed carrots:

boil baby carrots until tender-crisp, drain add orange juice (about 1/2 cup)and honey (good squirt) let simmer until glazed.

This is my famous carrot cake:…

generally Iam not a salad person,but I make a carrot salad which tastes great and goes really wwell with BBq foods. It's grated carrot,chopped up prunes,walnuts broken up into pieces and a drizzle of walnut oil.I also sometimes add little pieces of serrano ham,but it is great without.

I love carrot raisin salad but I don't eat it very often because it's loaded with mayo. I don't like the taste of the lighter versions of mayo so does anyone have any suggestions for a substitution that would taste similar or maybe even better?

See all 38 Comments

Add a comment:


(required, never published)

© 2024