Spice Up Your Michigan Carrots with Two Recipes You’ll Love

Dr. Angela Seabright
Jacqueline Officer

| 2 min read

Michigan carrot recipes
They’re orange, crunchy and kind of sweet … I’m talking about Michigan carrots of course.
Carrots have a bad reputation as a boring vegetable and aren’t often seen as a very versatile ingredient. We would argue that carrots are actually quite complex, filled with Vitamin A and a multitude of minerals. This is a vegetable that can be used not only as a side dish, but a main dish as well.
Here are two carrot recipes that you HAVE to try:
Glazed Honey Carrots
Recipe adapted from Food Network
  • Salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/4 cup chopped flat leaf parsley
In a medium pot, bring water to a boil. Add salt and then carrots and cook until tender. After 5 to 6 minutes drain the carrots and add back to pan with butter. Add honey and lemon juice. Cook until a glaze coats the carrots, about 5 minutes. Season with salt and pepper and garnish with parsley.
Nutritional information per serving (yields 4 servings): 139 calories, 6g fat, 4g saturated fat, 63mg sodium, 21g carbohydrates, 2g protein
Carrot Fries
Homemade recipe
  • 1 pound baby carrots
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Black pepper
  • Rosemary
Preheat your oven to 450 degrees. Put the freshly washed carrots in a small bowl. Add olive oil, pinch of salt, pinch of pepper, and pinch of rosemary. Be careful, too much pepper and rosemary can make your carrots spicy. Spread in a single layer on a baking sheet or pan. Let the carrots cool for 18-20 minutes. After letting them cool serve with ketchup. They are even better than sweet potato fries!
Nutritional information per serving (yields 4 servings): 227 calories, 14g fat, 40mg sodium, 34.3g carbohydrates, 4.3g protein
What are your favorite carrot recipes? Share your suggestions by leaving us a comment.
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Photo credit: swong95765

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