Carrot baby, whole, 0.2 kg pack

  • Baby carrots are small in size, averaging 7-10 centimeters in length, and are slender, cylindrical, and conical in shape with slight tapering to the non-stem end. The skin is smooth and firm, varying in color depending on the variety, and is covered in small root hairs. Underneath the surface, the flesh is crisp, tender, and dense, also varying in color, but the most popular Baby carrots are typically grown from orange varieties. Baby carrots are crunchy with a sweeter flavor than full-grown, mature carrots.

  • Baby carrots can be consumed in both raw and cooked applications such as roasting, sauteing, stir-frying, and boiling. The young carrots do not have to be peeled, making them a time-efficient culinary asset, and contain a sweeter flavor and more tender consistency than mature carrots. Baby carrots can be shredded over salads and grain bowls, sliced for appetizer plates, or sliced and tossed into soups, stews, and curries. Baby carrots can also be pureed into sauces, roasted and fried, or baked into muffins, pancakes, and bread. Baby carrots pair well with herbs such as tarragon, thyme, cilantro, and parsley, fruits such as pomegranates and apples, nuts such as almonds and pistachios, ginger, cinnamon, and cheeses such as cheddar, feta, parmesan, and pecorino.

  • Baby carrots will keep 4-5 weeks when stored loosely in a plastic bag with air circulation in the crisper drawer of the refrigerator.

  • Honey Glazed Baby Carrots


    2 tablespoons unsalted butter
    1 (16-ounce) Baby Carrots
    2 tablespoons honey
    2 tablespoons brown sugar, packed
    2 teaspoons fresh dill
    2 teaspoons fresh thyme leaves


    1. Melt butter in a large skillet over medium heat. Add carrots, honey, brown sugar, dill, and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes. Cooking time may need to be adjusted depending on the thickness of the carrots.
    2. Serve immediately.