Checkout Ray Mack's Kitchen and Grill on YouTube for this recipe How-To-Do video Tutorial.

I decided to make this recipe when all I had were carrots and needed another dish. I posted it since it turned out so delicious.Sesame oil for frying makes it flavorful. This makes a great side dish.It's also great for bentos. Divide it into small portions and store in the refrigerator to use on busy mornings. Recipe by Oniyomechiichan

I made this for Thanksgiving Dinner. My mother in law and hubby loved it. I will take pictures and post at a later date. But I want to post this so I can do it again. Especially delicious with a Maple Syrup from Canada.

1300's medieval recipe. Carrots used to be mainly different colored not just orange. Purple was the main color in the past. Then red, yellow, and white.

Very delicious, served this with honey ginger chicken (see my recipe) and jasmine rice.

These are seasoned, roasted carrots. The quantities are approximate since I usually make this without a recipe, and created it over time. Feel free to play with the spices. The cooking time will vary with the shape and thickness of your carrot pieces. This can be served at any temperature, although I prefer it hot. It keeps well, so it can be made ahead and then reheated.I originally started making this with chopped onion and chopped garlic, but found those cooked differently than the carrots, and it made for a longer prep time. In my quest to create an simple, fast to prepare dish, I switched to using onion and garlic powder. I also used to chop and slice my carrots, but now buy either a bag of extra small baby carrots or sliced crinkle-cut carrots.

After a food coma from Singapore's 54th Independence Day and a super long weekend, I decided to go back to my strict diet. I feel like I'm gaining weight. My strict diet consists of more greens and fruits, less meat and sugar plus at least 30 mins of workout daily. I still can't get over my carrot cake recipe. Especially the roasted carrots; I still can find the same beautiful shades of different colors of carrots at my local market, so why not do a separate recipe properly?I adore the smell of roasted garlic. Imagine the big smile on my face as soon as I pulled that outta the oven. The trick here is not to burn the garlic. I can use garlic powder and cheat my way thru' this recipe, but I love eating roasted garlic bits. So, how to not to screw this up? Keep a close eye on it when the aroma of roasted garlic permeates your kitchen. Pull the tray out, give the carrots a quick toss and check the garlic. If some are beginning to burn, remove them and place them separately in a bowl. Do not discard them. They are flavor bombs!My daughters surprisingly like this dish. As a parent, I know how difficult it is to get your kids to eat healthy greens and fruits. I had been trying all sorts of ways to get them to eat. I am glad that they devoured this plate of roasted carrots without any complaining. I really hope you will give this recipe a try and roast some lovely carrots for your kids.

Glazed carrots are delicious when cold, so I put them in bentos a lot. The tastiest way to make these is to pre-flavor them with a soup stock cube. Recipe by FarmersK

Nailed it!I have always liked the thicker spicy carrots and onions with jalapenos served as a side at Mexican restaurants. So I researched it and found this easy recipe, with minor changes, to craft it at home. It's a nice low carb., low fat, tasty snack to keep you away from worse snacks. I like to leave it about a week in the refrigerator before enjoying, so the veggies can absorb the flavor. The best thing about this, you can adjust the heat to your taste. This one here is pretty spicy in my opinion. To make it less spicy, remove the seeds and white membrane from the jalapenos, or just use less. To increase use more jalapenos, or add dried hot chillies or crushed red pepper. This also has a sweet component, you can adjust the sugar down to your liking. Or, for a barely spicy version, use Anaheim peppers or bell peppers instead of jalapenos, add 1/4 teaspoon crushed red pepper to the boil. This will give you the peppers but just a little kick to round it out.

Achaar, or Indian pickles are indispensable to an Indian meal. This is the carrot version.If you like spicy food, add sliced red chili peppers at Step 5.When resting the pickles for 2 days (Steps 5 and 6), do it in a heated room during the winter, and at room temperature during the summer.Store these pickles in a large empty jar in the refrigerator. They'll keep for 2 weeks. For 4 servings. Recipe by Plabar

Over-consumption of sugar is not good for your body or teeth.So I've been thinking of different ways to sweeten simmered dishes and cakes.Don't use any sugar. If you add the butter in at the end, it will give your vegetables a nice fragrance.You can freeze these vegetables by portioning into single serving bags. Recipe by mielle

The delicious and nutritiously well balanced bibimbap is my family's favorite dish. My family's bibimbap tastes different each time since I change the recipe depending on the seasons and the ingredients that I have in the fridge! It doesn't have strong taste because I made it for bibimbap, but if you add Chinese chicken stock or beef stock, you can eat is as a side dish.A slicer comes in handy when you julienne the carrot. The stir-frying time varies depending on how you like your carrot, but if you cook it too long, it becomes soft and breaks apart easily, so please be careful. My family likes namul that has a crispy texture. Recipe by Heartful Kitchen Rei