Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (2024)

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Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (1)

by: Gerhild Fulson / Cookbook Author, Blogger, German Oma!

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Oma'sbest carrot recipeis one of the quick easy vegetarian recipes that are part of a traditional German meal, vegetarian or not. The carrot goes by various names in Germany: Mohrrübe, Möhre, Karotte, and Wurzel.

Pan roasting is one of the ways I love making them. Why? Because it's one of the ways my Mutti used to make them and the way I loved them most. I'll often use baby carrots for this, because that makes this dish so quick.

Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (4)

What about using baby carrots?

There are many views on using baby carrots. Most think that ALL are made using chemicals in the peeling process. However, that's not the case. Just make sure you're using organic (if that's important to you) baby carrots and you'll be fine.

For further reading about this, check out article from Craving Health,Baby Carrots – 3 Myths You Need to Know.

Personally, I don't often use baby carrots. For me, regular carrots are more economical and easy to use. But, sometimes, especially when I want something to look extra special, I'll use them instead, like I did above. I always try to have them in the freezer for those just-in-case-I-need-it moments. :)

The new way Germans cook veggies:

The newer, more modern German kitchen recognizes that a vegetable that still has a bit of crunch and has been cooked in the least amount of water possible, is much more nutritious and tasty than the traditional way of cooking them.

The traditional way for most vegetables was that they were cooked and cooked until almost mush! I think many of us Germans grew up with mushy cooked veggies, whether carrots, cabbage, or more. However, that has now changed, for the most part.

Sometimes, though, when a 'comfort food' is wanted, cooking the way we were brought up, with the mushies ... well, that's ok too.

There are carrot recipes for soups, stews, and casseroles. This easy and quick carrot dish adds wonderful flavor and color to the plate.

The recipe posted below uses a method that can be used with so manyvegetables - the only alteration would be the cooking time and that somemay need a bit of extra water added.

If you love carrots, then be sure to try my carrot soup as well. It's an easy-to-make recipe that can easily be altered into a variety of vegetable soups.

Sometimes I let them get a bit of color on them like these below. I love the "roasted" flavor this gives. In fact, this makes them very similar to oven roasted carrots, a definite favorite of mine. However, doing them on the stove-top means they are ready a lot quicker. There's no preheating of the oven required.

Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (6)

Oma says:

Full of vitamins, it's important not to cook carrots too long or in lots of water.

They're best steamed in their own juices. Therefore, keep the water content of this recipe at a minimum :-)

Ready to make these pan roasted carrots?

Is the recipe below locked?Here'swhy.

Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (8)

Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten

Make this pan roasted carrot recipe when you're wanting quick and easy carrots just like this German Oma makes them. Similar to oven roasted, just quicker. YUM!

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Servings:

Makes 4 servings

Ingredients:

  • 2 pounds carrots
  • 2 tablespoons olive oil
  • ½ cup water
  • salt, sugar, pepper
  • 2 teaspoons butter
  • fresh parsley

Instructions:

  1. Peel or scrap carrots. Rinse. Cut into slices. If using bagged mini- or baby carrots, just leave them whole.
  2. In frying pan, heat olive oil.
  3. Add carrots and lightly sauté, stirring constantly, about 5 minutes.
  4. Add water, season with salt and sugar.
  5. Cover and simmer until just tender, about 10 minutes. Either drain or let the liquid evaporate.
  6. Add butter.
  7. Serve with freshly ground pepper and parsley over top.

Notes/Hints:

  • Add 4 tablespoons raisins and 4 tablespoonssour cream if desired. This variation is often served with fried liver.
  • For a delicious change, use orange juice instead of water.
  • Instead of parsley, use dill.
  • If you're concerned about using baby carrots, check out this article,Baby Carrots – 3 Myths You Need to Know.

* * * * *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

07.25.2021 revision update

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Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (19)

Pan Roasted Carrot Recipe ~ Oma's Karotten

By Oma Gerhild Fulson
Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (20)
Make this pan roasted carrot recipe when you're wanting quick and easy carrots just like this German Oma makes them. Similar to oven roasted, just quicker. YUM!

Ingredients: carrots,olive oil,seasoning,butter,

For the full recipe, scroll up ...

Words to the Wise

"It’s better to live alone in the corner of an attic than with a quarrelsome wife in a lovely home."

Proverbs 25:24 (NLT)

Top of Best Carrot Recipe

Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten (2024)

FAQs

Pan Roasted Carrot Recipe – Oma's Pfanne geröstete Karotten? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

How to make Gordon Ramsay carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

What are 2 appropriate methods of cooking carrots? ›

Carrots can be cooked using several methods. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor. Overcooking may also destroy some of the nutrients contained in carrots.

Do roasted carrots have a lot of sugar? ›

A cup of sliced cooked carrots has 5 grams of sugars and 12 grams of total carbohydrates compared with, say, 2 grams of sugars and 11 grams of total carbohydrates in a cup of cooked chopped broccoli.

What makes carrots taste better? ›

If you're roasting your carrots, toss them in olive oil first. This will help keep the moisture in them. To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter. You can also add cardamom to make carrot deserts, like Indian carrot halwa.

How do you get the most flavor out of carrots? ›

Carrots are naturally sweet, cutting them doesn't affect the flavor. If you want them even sweeter, roasting is a good option. Toss them with some oil, and something sweet- maple syrup, orange juice or even a little honey.

What is the healthiest way to cook carrots? ›

Another study showed both boiling and steaming increased levels of beta carotene. But try to cook carrots whole, as cutting can reduce nutrients by 25%. Wait and wash veggies just before cooking to preserve nutrients. In fact, cooking veggies whole is often the best choice to preserve nutrients.

Should you soak carrots before cooking? ›

You don't want to soak them, you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.

Why are my roasted carrots tough? ›

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

Should I peel my carrots for a roast? ›

When to Skip Peeling Carrots. “Juicing and roasting carrots are good times to avoid peeling,” says Hilowitz. “If you are making a rustic dish, then leaving the peel on could potentially enhance the look and experience of the dish.

How many carrots per person for roast dinner? ›

How much veg is too much? Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick. Clear your cupboards and fridge before writing your shopping list, it'll stop you from overbuying at the shop.

Do carrots raise blood sugar? ›

Raw carrots have a low glycemic index, which means they have minimal impact on blood sugar levels. This makes them a suitable choice for individuals with diabetes, as they are less likely to cause significant fluctuations in blood sugar.

Can diabetics eat carrots? ›

Carrots can be a safe choice if you have diabetes and are watching your blood sugar levels. They're also non-starchy vegetables. So you can even enjoy small amounts of carrots if you're following the ketogenic, or keto, diet.

Can you eat too many roasted carrots? ›

Eating carrots in moderation is good for your health. Eating carrots in excess, however, can cause a condition called carotenemia. This refers to yellowish discoloration of the skin because of the deposition of a substance called beta-carotene that is present in carrots.

What is the carrot trick frying? ›

It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.

Should I boil carrots before blending? ›

It will make it far easier to blend. Just don't boil them for too long since you'll start to lose flavour. You could probably get away with microwaving them tbh since you're blending them so texture isn't important. Microwaving also keeps the vitamins in them if that's something you care about.

Is it better to steam or bake carrots? ›

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)

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