At Christmas, my kitchen is a sanctuary. There, I dedicate my time to the latest dishes I have been dreaming up for the holiday.
This year’s fare is heavily flavored with carrots, which I now see as even more versatile than I once thought. These sweet, colorful, and almost magical root veggies are the perfect vehicle for all kinds of festive flavors—especially the warm spices that say “holiday” to me.
So whether you need a complement to your holiday entree or an impressive side dish that can stand on its own, here are a few of my favorite ways to cook carrots. And why not?
The 11 Best Christmas Carrot Recipes
1. Honey-Glazed Christmas Carrots
I adore making honey-glazed carrots during the festive season. The combination of honey’s sweetness, the goopy richness of butter, and the lightly roastedness of the carrots make for an unexpected yet delightful side dish for the holiday table.
They are simple enough to make that even the most culinary-challenged person could pull it off, yet they taste so vibrant and special that you might not save them just for the holiday season.
Ingredients
1 lb (450g) carrots, peeled and cut into sticks
2 tbsp butter
2 tbsp honey
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley or thyme, chopped (optional, for garnish)
Instructions
You will start by bringing a large pot of salted water to a rolling boil over high heat. Then add the sticks of carrot.
You will let them boil for 5-7 minutes, almost like you would when blanching.
Stop cooking when the carrots are tender but have a bit of backbone. (You want the slightly undercooked texture so that they can hold up during the next stage of cooking.)
Drain the carrots, and set them aside.
Next, grab a large skillet that has a lid and put it over medium heat. Add the stick of butter to the skillet. Once the butter is melted (but not browned), stir in the honey. Once the honey is all melted and combined with the butter, add the carrots back into the skillet.
You are going to glaze the carrots, so you want to make sure to coat them well in the honey-butter sauce.
Season with Salt and Pepper, Add parsley or Thyme to finish the dish!
2. Christmas Carrot and Parsnip Mash
This carrot and parsnip mash is a wonderful way to enhance a Christmas dinner. I cherish its comforting simplicity.
The dish marries the sweet tastes of carrots and parsnips with a creamy mixture of butter and double cream. The carrots and parsnips shine in this dish, which has a flavor boosted but not overpowered by freshly ground black pepper.
Ingredients
500 grams of carrots, peeled and cut into chunks
500 grams of parsnips, peeled and cut into chunks
50 grams of butter without salt
100 milliliters of cream with a high butterfat content
Salt, as needed, for tasting
Black pepper, ground freshly, for tasting
Parsley, fresh and chopped, for an optional garnish
Instructions
1. Bring a large, salted pot of water to a roaring boil. Toss in the chopped carrots and parsnips, and let them cook for a good 15 to 20 minutes. You’re looking for carrot-parsnip tender, which is to say these two root vegetables should give way to a knife but not disintegrate.
2. When the cooking time is up, drain the parsnip and carrot in the kitchen sink, and then return both to the pot.
3. Pour in the butter and double cream. Using a potato masher, mash the carrots and parsnips until smooth and creamy. If you don’t have a potato masher, a large fork or a hand mixer will do the job nicely.
4. Season well with salt and fresh ground black pepper; you might even want to use a little more than usual since the mash has to taste good on its own.
3. Roasted Christmas Carrots with Thyme
I hold dear the time spent during the holiday season when I ready a side dish that is truly fit for a feast: roasted carrots with thyme. Their bright color is nothing compared to the flavor these roots express.
Pure olive oil, fresh thyme, and an optional hint of honey only intensify that flavor. In the kitchen, these ingredients combine to make magic.
Ingredients
1 pound carrots, peeled and cut into sticks
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste
1 tablespoon honey (optional)
Instructions
1. Preheat your oven to 200°C (400°F).
2. In a large bowl, toss the carrot sticks with olive oil, fresh thyme leaves, salt, and black pepper until well coated.
3. Spread the prepared carrots in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized.
5. If desired, drizzle honey over the roasted carrots for added sweetness and toss to coat.
6. Serve warm.
4. Maple Balsamic Christmas Carrots
The delicious interplay of tastes in my maple balsamic Christmas carrots makes me adore them even more. The baby carrots, slathered in a warm potion of olive oil, balsamic vinegar, and pure maple syrup, create a dish that’s both comforting and show-stopping.
With a hit of fresh thyme and parsley, this roasted side somehow works well for both everyday meals and holiday occasions, when you’re trying to impress.
Ingredients
1 pound (450g) of baby carrots, peeled and trimmed
2 tablespoons of high-quality olive oil
2 tablespoons of rich balsamic vinegar
1 tablespoon of pure maple syrup
1 teaspoon of salt (I use kosher salt)
1/2 teaspoon of freshly cracked black pepper
1 teaspoon of fresh thyme leaves, coarsely chopped (optional)
A flourish of fresh parsley (optional)
Instructions
1. Your first step is to crank your oven up to 400 degrees Fahrenheit (which equals 200 degrees Celsius, for those of you who are more comfortable with that scale).
2. Next, find a large bowl and into it, pour a combination of olive oil, balsamic vinegar, maple syrup, salt, and pepper. You are going to whisk these ingredients together until they are well mixed
3. Then, it’s time to bring the main event to the bowl: the carrots. You are going to add the carrots and toss them until they are as evenly coated
5. Cook in the oven for around 20 minutes
6. Season and sprinkle with Thyme
5. Christmas Carrot Casserole
This charming Christmas Carrot Casserole gives me warm fuzzies as I eat it. It’s a dish that pulls together nearly all the flavors of Christmas into a single, side-dish bite.
Think tender carrots with not-quite nutty but somehow definitely sweet hints of caramelization multiplying in the kitchen. These are the warm and inviting slices of Comfort Food that Christmas is all about.
Ingredients
2 lb carrots sliced
1 cup cheddar cheese shredded
1 cup breadcrumbs
1/2 cup milk
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper ground
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Boil the sliced carrots in salted water for about 10 minutes or until tender. Drain well.
3. In a large bowl, combine the carrots with cheddar cheese, milk, salt, pepper, nutmeg, and garlic powder. Mix well.
4. Pour the carrot mixture into the prepared baking dish.
5. In a small saucepan, melt the butter over low heat. Add the breadcrumbs and stir until evenly coated. Sprinkle over the carrot mixture.
6. Bake in the preheated oven for about 30 minutes, or until the top is golden and the casserole is heated through. Serve warm.
6. Ginger Spiced Christmas Carrots
I relish making these Ginger-Spiced Christmas Carrots every holiday season. I adore the astonishingly engaging combination of sweet honey and aromatic spices like cinnamon and nutmeg that, in this dish, create a glaze that intensifies the natural sweetness of tender carrots.
But then, I also relish freshly grated ginger, which, in my book, adds a real touch of warmth that I appreciate even more during the holiday season.
Ingredients
2 pounds of carrots, removed of their skin and sawn diagonally
2 ounces of butter
0.5 ounces of olive oil
2 ounces of honey
An ounce of freshly grated ginger root
0.5 ounces of powdered cinnamon
0.5 ounces of powdered nutmeg
salt and freshly ground black pepper to taste
An optional tablespoon of parsley
Instructions
1. Slice the carrots into sticks that are about half an inch thick and a few inches long. Bring a large pot of salted water to a boil, and add the carrots. Blanch for 3-4 minutes, just long enough to take the edge off. Don’t cook them all the way through—you’re going for tender-crisp. Drain and set aside.
2. Melt the butter with the olive oil in a large skillet over medium heat.
3. Grate enough ginger to yield 1 tablespoon, and add that to the pan. Sauté until fragrant, about 1 minute.
4. Then add 2 tablespoons of honey, 1/4 teaspoon cinnamon, and a pinch of nutmeg to the pan. Stir to combine, and add the blanched carrots.
5. Now you’re going to cook the carrots. And by “cook,” I mean glaze them. They’re pretty much done at this point; you just need to intensify the flavor and give them a nice glossy sheen. Do this over medium heat, and take 5-7 minutes to do it.
7. Christmas Carrot and Cranberry Salad
This colorful salad is a wonderful gift to bring to any holiday gathering. It mixes together perfectly grated carrots, sweet dried cranberries, and chopped walnuts or pecans—the combination of which you can taste in that first wonderful bite.
But what really makes this salad sing is its dressing, which consists largely of freshly squeezed orange juice and honey. These two ingredients lend a level of sweetness that enhances the salad’s natural flavors without being overwhelmingly sweet.
Ingredients
4 cups of carrots, grated
1 cup of cranberries, dried
1/2 cup of walnuts or pecans, chopped
1/4 cup of juice, extracted from fresh oranges
2 tablespoons of honey
2 tablespoons of olive oil
1 tablespoon of apple cider vinegar
Salt and pepper to taste
Optional: 1 teaspoon of orange zest, grated
Instructions
- Take a large mixing bowl. put in the carrots and the OJ.
- Add the Honey and Olive oil, and apple cider vinegar
- Mix in the dried cranberries and a decent amount of nuts as well.
- In the bowl, use a spatula to combine all of it entirely and evenly. The nuts give the salad a great crunch that I believe—I’m sure you’ll agree—makes any salad 1000% better.
8. Cinnamon Christmas Carrot Soufflé
The Sweetness of Carrots in a Cinnamon Christmas Carrot Soufflé makes a Wholesome Dish that Reaches Two Festive High Notes—Nutty and Buttery.
Definitely try it!
Ingredients
- Peel and chop 1 pound of carrots
- Granulated sugar, 3/4 cup.
- 1.5 teaspoons of ground cinnamon
- A quarter teaspoon of nutmeg
- 1/2 cup of unsalted butter
- Three large eggs
- Two teaspoons of vanilla extract
- Three tablespoons of all purpose flour
- One teaspoon of baking powder
- One-fourth of a teaspoon of salt
- Dust with powdered sugar, if desired.
Instructions.
- Your oven should be heated to 350°F (175°C) in advance.
- A 2-quart soufflé dish or baking dish should be coated with grease—either butter or cooking spray—before the dish is placed in the oven
- In a big saucepan, heat water to a raging boil, then plunge in the carrots. Boil the carrots with the lid off until a fork pierces them with ease—about 15 to 20 minutes.
- Drain the carrots in a colander, then dump them into a food processor.
- Add The sugar, cinnamon, nutmeg, and melted butter in the food processor. Blend
- Incorporate the eggs, vanilla extract, flour, baking powder, and salt into the carrot mixture. Use a blender to mix everything together until the colors are uniform and the consistency is smooth.
- Pour the blend into the prepared baking dish. Place in the oven set to 350 degrees. Bake for 40 to 50 minutes or until set and the top is golden brown.
- Let the soufflé cool a bit before you serve it. If you wish—and we do—dust it with powdered sugar.
9. Christmas Carrot and Orange Glaze
During the holidays, my culinary creations take full advantage of the season’s ingredients, and this glorious carrot and orange glaze is no exception. Incorporating the sweetness of honey, the glaze’s main components—orange juice and zest—provide the dish with warm, bright citrus notes.
A touch of ground cinnamon rounds out the flavors, making this a rich, somewhat unconventional glaze perfect for drizzling over roasted carrots and any number of root vegetables.
Ingredients
- 2 pounds of carrots
- 2 ounces of butter
- 2 ounces of honey
- 2 ounces of Orange Juice
- salt and freshly ground black or white pepper to taste
- 1 tps Cinnamon
Instructions
1. To a medium saucepan, add the baby carrots, orange juice, honey, butter, orange zest, and cinnamon. Cook over medium heat, uncovered, until the juice has reduced to a syrupy consistency, 30–40 minutes, stirring occasionally.
2. Season the carrots with salt and pepper to taste, along with some freshly chopped parsley, and serve.
10. Parmesan Crusted Christmas Carrots
When it comes to holiday side dishes, I always ensure mine has something unique and delicious. This particular dish takes the most basic of ingredients—carrots—and elevates them to something utterly delightful and savories with a crust of Parmesan that is crisp yet fragile and a seasoning of garlic powder and dried thyme.
Yes, you could serve these warm and call it good, but a little chopped parsley lightens the mood.
Ingredients
1 pound carrots, skinless and cut into batons
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
1 cup finely shredded or grated Parmigiano-Reggiano cheese
1 teaspoon garlic powder or granulated garlic
1 teaspoon dried thyme
1 tablespoon finely chopped fresh parsley (for garnish, optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- In a large mixing bowl, toss the carrot sticks with the olive oil until they are thoroughly coated.
- Season with salt and black pepper to taste.
- In a separate bowl, combine the grated Parmesan cheese, garlic powder, and dried thyme.
- Roll each carrot stick in this mixture and lay them on the baking sheet.
- Bake in the preheated oven for 20 to 25 minutes, or until the sticks are tender and the cheese has formed a crispy, golden crust. Remove from the oven, garnish with fresh parsley (if using), and serve warm.
11. Christmas Carrot and Chestnut Stuffing
Christmas Carrot and Chestnut Stuffing definitely has the essence of festive warmth. It takes the traditional holiday meal and gives it a delightful twist.
With sweet grated carrots and aromatic thyme, it hugs any celebratory feast in super deliciousness. .
Ingredients
2 tablespoons of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
2 large carrots, grated
200g of cooked chestnuts, roughly chopped
100g of breadcrumbs
1 tablespoon of fresh thyme, chopped
To taste, salt, and pepper
2 beaten eggs
Instructions
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Prepare the Ingredients: Start by finely chopping the onion, mincing the garlic, and grating the carrots. Roughly chop the cooked chestnuts.
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Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened.
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Add Garlic and Carrots: Stir in the minced garlic and grated carrots, cooking for an additional 3-4 minutes until the carrots begin to soften.
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Combine Chestnuts and Herbs: Add the roughly chopped chestnuts and 1 tablespoon of fresh thyme to the skillet. Stir everything together, cooking for another 2-3 minutes to allow the flavors to meld.
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Season and Mix in Breadcrumbs: Add salt and pepper to taste, then mix in the 100g of breadcrumbs, stirring until the ingredients are well combined.
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Add the Eggs: Remove the skillet from heat and let the mixture cool slightly. Then, pour in the beaten eggs and mix well until the eggs evenly coat the stuffing mixture.
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Bake the Stuffing: Preheat your oven to 180°C (350°F). Transfer the stuffing mixture to a greased baking dish, spreading it evenly. Bake for 25-30 minutes or until the stuffing is golden and set.
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Serve and Enjoy: Let the stuffing cool for a few minutes before serving. Enjoy your delicious homemade stuffing!
