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

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.

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.

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?

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