WHY YOU’LL LOVE AIR FRYER CARROT RECIPES

• Crispy edges, tender centers
  
• Sweet and savory balance
  
• Done in under 15 minutes of cook time
  
• Elegant enough for holidays
  
• Easy enough for a Tuesday

Air Fryer Carrots

Oh, I love when a vegetable shows up and refuses to be boring!

Carrots don’t have to be an afterthought. When you give them a little honey, some fresh rosemary, and real heat, they transform.

The natural sugars in the carrots caramelize, the honey turns glossy, and those rosemary leaves get fragrant and slightly crisp around the edges.

Honey glazed carrots taste elevated. But they’re not complicated. Letting them marinate matters. It gives the honey time to cling and soak in instead of just sliding off in the basket.

And the air fryer? It concentrates everything. No watery vegetables. No limp texture.

Just sweet, savory, golden bites that disappear faster than you think they will. All vegetables should taste this good.

Rather use the oven instead? Our Brown Sugar Roasted Carrots are a rich, sweeter option that takes a little less time!

INGREDIENT NOTES

• Whole Carrots: Cut evenly so they cook at the same rate. Thick pieces will need more time.
  
• Honey: Enhances the natural sweetness without making airfryer carrots too candy-like.
  
• Fresh Rosemary: Fresh makes a difference here… dried won’t give the same aroma, and tends to burn in the air fryer.
  
• Extra Virgin Olive Oil: Helps caramelization and prevents sticking.
  
• Kosher Salt: Balances the sweetness after cooking.

VARIATIONS

Maple Glazed: Swap the honey for pure maple syrup.

Thyme Swap: Use fresh thyme instead of rosemary (or use a mix of both).

Spicy Honey: Add a pinch of red pepper flakes to the marinade.

Balsamic Finish: Drizzle air fryer carrots lightly with balsamic glaze before serving.

Garlic Herb: Add 1 teaspoon minced garlic to the honey marinade.

Orange Zest: Include a little fresh zest for brightness.

Extra Color: Use heirloom carrots for more visual interest and complex flavor.

SERVING SUGGESTIONS

• Pair honey glazed air fryer carrots with grilled steak for contrast.
  
• Serve alongside our creamy chicken or crock pot beef stroganoff.
  
• Add to a holiday spread with roasted potatoes.
  
• Chop and fold into pasta salads or turkey tetrazzini casserole.
  
• Blend with some chicken or vegetable stock for an easy roasted carrot soup.

AIRFRYER CARROTS FAQ

Carrots are naturally high in sugar. When exposed to high, circulating heat like the air fryer provides, those sugars caramelize quickly, which deepens flavor and creates those golden edges without turning them mushy.

The key to successful air fryer carrots recipes is surface moisture control. Too much oil or overcrowding traps steam and softens them instead of crisping.

A single layer and proper spacing allow the heat to circulate and concentrate the glaze.

Letting carrots sit in the honey mixture before cooking allows a thin coating to cling to the surface. That’s what creates the glossy finish instead of a sticky puddle at the bottom of the basket.

Simple technique. Big payoff.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Large Mixing Bowl: Plenty of room for properly coating the carrots.
  
• Sharp Knife: Even cuts matter with this air fry carrot recipe.
  
• Vegetable Peeler: For a rustic look, leave unpeeled but give them a good scrub.
  
• Tongs: For easy flipping or shaking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Air Fryer Meatballs (Easy 18 Minute Homemade Recipe)

Best Air Fryer Meatloaf (Easy 5 Minute Prep Recipe)

Crispy Air Fryer Roasted Rosemary Potatoes Recipe

Easiest Air Fryer Corn on the Cob (15 Minute Recipe)

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Air Fryer Carrots

Honey glazed Air Fryer Carrots are scrumptiously sweet and satisfyingly crispy, infused with rosemary flavor. Dramatic with little effort!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 2 – 3

Calories 251cal

Author Donna Elick

Equipment

• air fryer
• sharp knife
• mixing bowls

Ingredients

• 1 pound whole carrots, peeled and trimmed
• 1 tablespoon extra virgin olive oil plus more if needed
• 3 tablespoons honey
• 5 sprigs fresh rosemary, leaves removed and divided
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• PREP CARROTS: Wash 1 pound whole carrots, peeled and trimmed. Cut into even sticks about 4 inches long and ¾-inch thick. Larger carrots should be cut into quarters lengthwise for even cooking.
• MAKE MARINADE: In a large bowl, combine 1 tablespoon extra virgin olive oil, 3 tablespoons honey, leaves 5 sprigs fresh rosemary, leaves removed and divided, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• MARINATE: Add the carrots to the bowl and toss until evenly coated. Let sit for 20 to 30 minutes to absorb flavor.
• PREHEAT AIR FRYER: Preheat the air fryer to 375°F for about 5 minutes.
• COOK: Lightly spray the air fryer basket with oil or use a liner. Arrange half of the carrots in a single layer and sprinkle with a few fresh rosemary leaves. Air fry for 12 to 15 minutes, shaking the basket halfway through, until carrots are lightly golden and fork-tender.
• REPEAT: Remove cooked carrots and repeat with remaining carrots.
• SERVE: Serve immediately while warm. Sprinkle with additional kosher salt if desired.

Notes

Baby Carrots: Baby carrots cook faster, about 7 to 10 minutes.

Oil Tip: Using up to 2 tablespoons total olive oil will yield slightly crispier carrots.

Flavor Balance: Carrots are naturally sweet. The honey enhances their flavor without overpowering it. Add extra salt only after cooking if needed.

Reheating: Reheat once in a 375°F air fryer for 3 to 5 minutes. Air fried foods are best enjoyed fresh.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1321mg | Sugar: 37g | Fiber: 7g | Calcium: 81mg | Iron: 1mg

Originally published July 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Carrots appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BROWN SUGAR ROASTED CARROTS

• Simple ingredients, big payoff
  
• Perfect balance of sweet and savory
  
• Caramelized edges with tender centers
  
• Easy enough for weeknights, special enough for holidays
  
• Reheat beautifully

Roasted Carrots Brown Sugar

These are the carrots people actually eat. Not politely. Not because they should. Because they want to.

You toss everything together, spread it out, and let the oven handle the heavy lifting. 

The sugar melts, the butter coats every piece, and the carrots slowly turn glossy and golden. The smell alone pulls people into the kitchen.

Oven roasted brown sugar carrots is one of those sides that works with just about anything. Chicken. Pork. A big holiday spread. Or honestly… straight off the pan while you’re “checking for doneness.”

No drama. No tricks. Just carrots done right. With Chad’s stamp of approval!

INGREDIENT NOTES

• Carrots: Large carrots, sliced evenly, roast more consistently than baby carrots.
  
• Brown Sugar: Light brown sugar gives sweetness plus moisture for better caramelization. Dark brown sugar may burn.
  
• Unsalted Butter: Adds richness and helps the sugar melt evenly without burning.
  
• Dried Thyme: Subtle and earthy… just enough to keep things from tasting one-note.
  
• Kosher Salt: Balances the sweetness and sharpens the flavor.

VARIATIONS 

Maple Twist: Swap the brown sugar for maple syrup and reduce the amount of butter slightly.

Spicy: Add a pinch of crushed red pepper or cayenne.

Garlic Lover’s: Toss in a clove or two of minced garlic during the last 10 minutes.

Extra Warmth: Include a pinch of cinnamon with the brown sugar.

Herb-Forward: Sprinkle with fresh thyme or parsley after roasting.

Citrus Burst: Add a squeeze of orange juice over the top just before serving.

Holiday Presentation: Leave heirloom carrots whole (or cut into segments) and roast a bit longer.

SERVING SUGGESTIONS 

• Finish with flaky sea salt for contrast.
  
• Serve brown sugar roasted carrots with simple grains and proteins.
  
• Perfect alongside roasted chicken, pork tenderloin, or pork chops in mushroom soup!
  
• Sweet contrast to savory favorites like beef chuck roast or salmon.
  
• Great addition to any holiday table.
  

ROASTED BROWN SUGAR CARROTS FAQ

This roasted carrots brown sugar recipe works because it leverages caramelization and moisture control.

Brown sugar contains molasses, which attracts and retains moisture while also encouraging browning at oven temperatures. 

The butter melts and coats the carrots, creating even heat transfer and preventing surface drying before the interiors soften. 

Roasting at 400°F is hot enough to trigger caramelization without scorching, especially when the carrots are spread in a single layer. 

Stirring halfway redistributes the melted sugar and butter so fresh surfaces contact the pan, which deepens color and flavor. 

The thyme adds aromatic compounds that bloom in fat, rounding out the sweetness so roasted carrots with brown sugar glaze taste balanced instead of sugary.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Space matters for caramelization.
  
• Parchment Paper: Prevents sticking and makes cleanup easy.
  
• Sharp Knife + Cutting Board: Makes prep work go quickly.
  
• Mixing Bowl: For even coating before roasting.
  
• Spatula or Spoon: To toss roasted brown sugar carrots halfway through.

Enjoy!

With love, from our simple kitchen to yours.

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Brown Sugar Roasted Carrots

Roasted Carrots and Brown Sugar glaze are a match made in side dish heaven. Easy enough for weeknights, yet elegant enough for holidays.

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6 (about ¾ to 1 cup per serving)

Calories 251cal

Author Donna Elick

Ingredients

• 2 pounds large carrots, peeled and sliced into ½-inch rounds (about 6 cups)
• 5 tablespoons packed light brown sugar
• 4 tablespoons unsalted butter, melted (1/2 stick)
• 3/4 teaspoon dried thyme
• 3/4 teaspoon kosher salt

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• ADD CARROTS: Place 2 pounds large carrots, peeled and sliced into ½-inch rounds in a large mixing bowl.
• MAKE GLAZE: In a small bowl, whisk together 5 tablespoons packed light brown sugar, 4 tablespoons unsalted butter, melted, 3/4 teaspoon dried thyme, and 3/4 teaspoon kosher salt until smooth.
• COAT CARROTS: Pour the brown sugar mixture over the carrots and toss until every piece is evenly coated and glossy.
• ROAST: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized around the edges.
• SERVE: Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.

Notes

Make-Ahead: Carrots can be roasted up to 1 day ahead. Reheat in a 350°F oven until warmed through.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on a sheet pan at 350°F or in a skillet over medium heat with a small pat of butter.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 598mg | Sugar: 25g | Fiber: 6g | Calcium: 94mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Brown Sugar Roasted Carrots appeared first on The Slow Roasted Italian.

Do you have that one family member who doesn’t like veggies? 

Well, I can’t wait to see their reaction when you put these carrots on the table, because they’ll gobble them up like candy! 

And all you need are simple ingredients to make this easy candied carrot recipe! It’s the perfect side dish – even picky eaters will love the flavor! 

The fun part about making these brown sugar carrots is that the sweet flavors really pop! 

I love using fresh carrots for this easy side dish recipe – and using baby carrots means that I don’t have to spend time using a vegetable peeler, either! (although, any type of carrots will work!) 

The first time that I made this dish using raw carrots, I knew a great thing was cooking. I’ve made these for Easter dinner, Sunday dinners, and as a compliment to the main dish on the holiday table as well. 

And yes – you can even make this great recipe for a simple weeknight dinner, too! 

Cooking carrots this way is a fun way to show the family that side dishes can be the star of the show. 

The brown sugar mixture paired with the buttery glaze makes this perfect for special occasions. 

The natural sweetness of the carrots also pairs really well with the buttery flavors of the added ingredients. 

There are many different ways that you can tweak and make this the perfect recipe for your personal consumption, so have fun and get started! 

You’ll be amazed at the simplicity of this delicious recipe – and it just might be your new favorite way to eat carrots! 

Candied Carrots

Carrots are naturally sweet, but cooked this way, they are sticky-sweet, totally tender, and so buttery smooth!!

A bit of honey can turn the most basic of ingredients into mouth watering meals in dishes like sriracha honey chicken wings and honey garlic meatballs. 

When you’d least expect it, honey turns average into amazing!

We also like using brown sugar to sweeten our carrots with our Brown Sugar Roasted Carrots recipe! They go into the oven and come out caramelized, tender, and absolutely irresistible

Ingredient Notes and Substitutions

• Baby Carrots – If you prefer whole long carrots, cut them into coins or 3-inch pieces. 
  
  Keep in mind that thicker carrots will have a longer cooking time as you want this recipe to have tender carrots as the texture. 
  
  Choose the best carrots for your time and cravings.Any type of carrot will work but you want them to be similar in size. 
   
• Light Brown Sugar – Brown sugar has a deep molasses flavor. You can use regular white sugar instead, but the glaze will taste a bit different.
  
  If you want that brown sugar-glazed carrots taste, stick to brown sugar. It’s the best way to get carmelized carrots. 
  
• Fresh Herbs – Parsley and dill are my go-tos for garnish. 
  
  But there are so many other options! Rosemary, sage, mint, and oregano all taste great with carrots and honey.
  
• Unsalted Butter – If you need to use salted butter, leave out the extra kosher salt in the recipe. You can always add some at the end if needed.

Recipe Notes

1. Want more glaze? The recipe makes enough glaze to coat 2 pounds of baby carrots. 
   
   If you want more brown sugar goodness, go for it! Simply double the ingredient amounts. They’re addictive and called carrot candy for a reason so have fun with making more! 
   
2. Do you like super soft baby carrots? If you cook according to my recipe instructions, your candied carrots will be tender-crisp. 
   
   If you want them softer, simmer them longer in the water, until they’re as tender as you like.

Candied Carrots FAQ

Storing and Reheating Leftovers

Transfer leftovers to an airtight container and they’ll keep well for up to 6 days in the fridge. 

I don’t recommend freezing candied baby carrots – the glaze loses a bit of its smooth, buttery texture after freezing and thawing.

To reheat, throw them back into the skillet and reheat over medium heat for about 10 minutes, or until they’re warmed through.

What to Serve with Candied Carrots

This easy side dish goes well with most baked or roasted dishes. 

If you make my Crockpot Roast, it includes carrots, but chicken and steak are two favorites that taste fabulous with sweet glazed carrots!

And of course, for a quick holiday holiday side dish, glazed baby carrots are a must! Serve them alongside a glazed ham, salmon, or Thanksgiving turkey. 

Enjoy!

With love, from our simple kitchen to yours.

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Other Simple Side Dishes

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Easy Candied Carrots Recipe (Honey & Brown Sugar)

Candied Carrots is a scrumptious side dish of tender baby carrots in a lip-smackingly sweet glaze of honey, brown sugar and butter.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 123cal

Author Donna Elick

Equipment

• large skillet
• cutting board
• kitchen knives
• measuring spoons
• measuring cups for liquids

Ingredients

• 2 pounds baby carrots or regular carrots, cut into 2-inch pieces
• ½ cup water
• ½ teaspoon kosher salt
• 4 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 2 tablespoons honey
• salt and black pepper to taste
• 1 tablespoon chopped fresh dill thyme, and/or parsley, for garnish

Instructions

• Place carrots and ½ cup water in a large skillet over medium high heat. Cook until water comes to a simmer. Add ½ teaspoon salt and cook, stirring frequently, until the water has fully evaporated and the carrots are starting to soften.
• Add the butter, brown sugar, and honey; stir to dissolve the sugars into the butter. Cook about 5 minutes longer, until the sauce reduces to a thick glaze and the carrots are fork tender.
• Season to taste with additional salt and black pepper. Garnish with freshly chopped herbs and toss to distribute the herbs evenly into the glaze.
• Store candied carrots in an airtight container in the refrigerator; use within 5-6 days.

Notes

One serving equals approximately ½ cup carrots.
This recipe makes tender-crisp carrots. For softer or well-cooked carrots, simmer in ¾ cup water, cooking until desired tenderness is achieved. Drain excess water before adding glaze ingredients to the skillet.
Double the glaze ingredients for more glaze. This recipe makes enough glaze to coat 2 pounds of baby carrots.
Reheat honey glazed carrots in a skillet over medium heat until warmed through. Alternatively, carrots may be reheated in a microwave, but this will likely cook them more.
Use any of your favorite fresh herbs to garnish the carrots. You can omit the herbs for a sweeter, honey-centric flavor for this dish.

Nutrition

Serving: 1 | Calories: 123cal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 134mg | Sugar: 14g | Fiber: 3g | Calcium: 39mg | Iron: 1mg

Originally Published Aug 19, 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Candied Carrots Recipe (Honey & Brown Sugar) appeared first on The Slow Roasted Italian.

I always make a big batch of this easy chicken soup. Every family member that I’ve made it for agrees that it’s delicious, and it’s my go-to recipe for ultimate comfort food.

The chicken meat paired with the wide egg noodles makes this the best soup ever. 

Since you’re using simple ingredients, there are always options on how you can tweak this recipe as well.

I love to use cubed or shredded chicken for this creamy chicken noodle soup, and while I use noodles from the store, you can easily make your own homemade egg noodles as well! 

The first time that you make this chicken soup recipe, you’ll be so glad that you have leftovers to enjoy the next day!

I also love to top my homemade soup with some fresh parsley, and fresh thyme, and let’s not forget about having some crusty bread to dip into it! 

The rich flavor of this soup is perfect for cold nights. A little bit of this flavor, and your belly will be happy! 

Easy Chicken Noodle Soup Recipe

There is nothing quite like enjoying a bowl of homestyle chicken noodle soup like your mom used to make. 

It’s the perfect remedy for a cold or when you’re having a bad day — the best way to warm you up on a cool winter night and make everything feel better!

Mom’s soup took all day to cook, but nowadays that is just not in the schedule. 

With work, play dates, and carpools to fill your days, this quick and easy chicken noodle soup is the perfect dinner solution. 

Packed with carrots, celery, and chicken, my stovetop chicken noodle soup goes from prep to table in just 25 minutes!

To see us make this easy chicken noodle soup recipe from start to finish, watch the video in this post!

Busy day? Set my Crockpot Creamy Chicken Noodle Soup is a creamy spin on the classic that is ready by the time you get home!

Or check out our most popular soups that are perfect to warm you up! Slow Cooker Potato Soup and Chicken Alfredo Tortellini Soup are tops on my list.

Also check out our popular Chick Fil A Chicken Noodle Soup Copycat!

But if you are looking for more ideas, check out our 25 Best Ever Soups and Stews!

Ingredient Notes and Substitutions

• Chicken – I like to use breast meat because I always have it on hand, but boneless thighs are perfect if you prefer dark meat and juicy chicken.
  
  For a really easy chicken noodle soup recipe, you can use leftovers or chop up some rotisserie chicken instead. 
  
  Stir it in with the noodles or just before serving so it doesn’t get tough. Tender chicken is key! 
  
• Pasta – Egg noodles are the best noodles for homestyle chicken noodle soup, but rotini and fusilli are good alternatives. 
  
  Just note the difference in cooking time on the package and adjust as needed.
  
• Veggies – Carrots and chopped celery stalks are the classic choices, especially for a quick chicken noodle soup recipe. 
  
  They’ll soften in the broth without needing to be cooked too long beforehand. Feel free to toss in some diced yellow onion as well!
  
• Chicken Stock – Dealer’s choice — you can use ready-made stock, a homemade stock, or water mixed with chicken base. 
  
  Better Than Bullion is my top pick for that! Pick an easy way that adds flavor! 

Variations of Homestyle Chicken Noodle Soup

• Make it creamy.

During the last few minutes of cooking, stir in 1 cup of whole milk or heavy cream to transform the broth into a silky masterpiece!

• Add extra veggies.

Frozen vegetables are your friend here — toss in some frozen green beans or peas to cook with the pasta.

You could also saute mushrooms or zucchini on the side and stir those in towards the end. 

Or, add a handful of spinach and simmer until wilted to really boost the healing power of this quick chicken noodle soup recipe.

• Use rice instead.

Does anyone else remember those cans of chicken and rice soup from grandma’s house? It’s so easy to make it yourself — and it tastes better too!!

You’ll need already-cooked white or wild rice, so it’s a great way to clean leftovers out of the fridge. 

Stir some in during the last few minutes of cooking just so it warms and absorbs some of the flavor.

Serving Suggestions

Nothing goes better with a bowl of this homemade chicken noodle soup recipe than a crispy grilled cheese sandwich! If you’re feeling a little fancy, try a Monte Cristo instead.

You can also keep things simple with a really delicious loaf of bread, whether it’s my copycat Cheesecake Factory brown bread or a fragrant roasted garlic skillet bread.

Or, warm up leftovers for a classic lunchtime soup and salad combo! 

Quick and Easy Chicken Noodle Soup FAQ

Storing and Reheating Stovetop Chicken Noodle Soup

Allow any leftovers to cool, then store in an airtight container in the refrigerator for up to 5 days.

This is an easy chicken noodle soup recipe to make ahead and freeze! Divide into freezer-safe storage containers, leaving a little room at the top for the liquid to expand. 

I like to place a layer of plastic wrap over the soup before adding the lid to help prevent freezer burn. Thaw soup in the refrigerator overnight.

Noodles will break apart when frozen and reheated, so if you’re planning to meal prep, make your stovetop chicken noodle soup without the noodles. 

When you reheat it, bring the soup to a boil, add the egg noodles, and cook until al dente.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Chicken Noodle Soup (25-Minute Recipe) + Video

Make my Easy Chicken Noodle Soup Recipe in just 25 minutes. This homestyle soup is bursting with tender chunks of chicken and veggies.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 250cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 4 carrots sliced
• 2 celery ribs sliced
• 8 cups low sodium chicken stock or 8 cups water and 4 tablespoon chicken base
• 1 pound uncooked boneless skinless chicken breasts cut into bite size pieces
• 8 ounce bag extra broad egg noodles
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon fresh ground black pepper

Instructions

• In a large (8 quart) saucepan over medium-high heat, add butter. One butter is melted add the carrots and celery to the saucepan and stir. Sauté for 3 minutes.
• Add chicken stock and chicken. Cover and bring to a boil. Once boiling, add egg noodles and cook until al dente (approximately 10-12 minutes).
• Add parsley and pepper. Stir and serve!

Video

Notes

This is a great soup to make ahead and freeze. Let the soup come to room temperature before putting it in the freezer. I like to place a layer of plastic wrap over the soup to help prevent freezer burn.

The noodles will break apart when you reheat it, so if preferred you can freeze the soup without the noodles and toss them in the pot when you are reheating it. Thaw soup in the refrigerator overnight. Bring to a boil add egg noodles and cook until al dente.

Nutrition

Serving: 1 | Calories: 250cal | Carbohydrates: 26g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 165mg | Sugar: 2g | Fiber: 2g | Calcium: 35mg | Iron: 1mg

Originally published December 2012, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes. 

The post Easy Chicken Noodle Soup (25-Minute Recipe) + Video appeared first on The Slow Roasted Italian.

This is legit authentic Italian wedding soup. I make this all the time in a large soup pad, and I obsess over the flavor and the texture of the tender meatballs.

Not only does it have a flavorful broth, but each bite is also full of great flavors. This simmering soup is a personal preference of mine to make all year long.

There is just so much flavor in this popular dish.

A lot of people wait for soup season to roll around before making soups or this Italian soup recipe – but why wait?

This brothy soup is a family favorite of mine, and we love eating it year round. The tiny meatballs and small pasta give you so many textures to enjoy!

This is why I make a large bowl for myself to enjoy, and I tend to stock up on the ingredients when I run to the grocery store. 

This traditional Italian Wedding Soup recipe is a must-make! The marriage of flavors of this filling soup and the rich broth have the best results when made all the time!

This is one of those Italian meatball soup recipes that has better flavor than other soups and takes just a little time to make!

Get your large soup pot ready – and follow the simple steps listed on the recipe card. You’ll love this beloved soup recipe and all those flavorful meatballs!

Add some extra Italian seasoning for more flavor if you want – and that’s it! 

Italian Wedding Soup

Sauteed vegetables, spinach leaves, and homemade meatballs come together in a rich, fragrant broth with acini di pepe — a tiny round Italian wedding soup pasta.

Top each bowl of Italian wedding soup with freshly grated Parmesan and dig right in!

Try another version of meatball soup with ditalini pasta and rich tomato broth, or swap the meatballs for thick sausage links instead.

I also have a stuffed pepper soup with plenty of rice and seasoned beef to keep you feeling full!

Wedding Soup Ingredients and Substitutions

• Meatballs – I used equal amounts of ground chicken and ground sausage for the best Italian wedding soup recipe, but ground beef or ground pork can be used as well. 
  
  A combination will provide plenty of texture, moisture, and flavor. You can also use mild Italian sausage.
  
• Breadcrumbs – You can use regular or herb-seasoned breadcrumbs instead of panko bread crumbs if you prefer.
  
• Veggies – Celery, onion, and carrots, also known as mirepoix, are the foundational wedding soup ingredients. These form the flavorful base of this soup — and many other dishes as well!
  
  You’ll need fresh baby spinach as well, stirred in and wilted right before serving.
  
• Pasta – You may have think pearl couscous when you see Italian wedding soup pasta, but it’s actually acini di pepe! 
  
  It has a much milder flavor and softer texture than couscous, though both are made from semolina flour.

Don’t forget that you can add other seasonings and flavors like garlic powder, fresh parsley, red pepper flakes, fresh garlic, fresh dill, or any leafy greens. 

Best Italian Wedding Soup Recipe Tips and Tricks

• Soak the breadcrumbs! The key to moist meatballs is allowing the breadcrumbs to absorb the milk before adding the other ingredients. 
  
• Stick with chicken broth. While it’s possible to use vegetable broth, your Italian wedding soup won’t have the same rich flavor. You can buy it or add homemade chicken stock! 
  
• Tip for perfect meatballs: These tend to become misshapen while pan-frying, so rotate them gently and frequently while cooking. 
  
  You can also roll them by hand to compact them instead of using a scoop. You can make large or mini meatballs for this marriage soup. 
  
• Want to save some time? Skip the pan-frying and add the meatballs directly to the pot with the other wedding soup ingredients to cook! 
  
  They will be lighter in color but just as delicious. 

Serving Suggestions

Throw together seasonal greens with leftover carrots and celery, then add your favorite dressing. Or, try my copycat Olive Garden salad instead!

Homemade garlic knots would go well with this easy Italian wedding soup recipe, as would a thick slice of crusty bread to mop up every last drop!

Kitchen Tools You Will Need

• Dutch Oven or Heavy-Bottomed Pot
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Cookie Scoops – The medium-sized one is perfect for scooping out meatballs, cookies, ice cream, and more!

Easy Italian Wedding Soup Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Italian Wedding Soup (30 Minute Recipe)

Italian Wedding Soup can be thrown together in 30 minutes for an easy weeknight meal. Enjoy a warm, comforting bowl on chilly nights!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 299cal

Author Donna Elick

Ingredients

• 1/2 cup panko bread crumbs
• 1/2 cup milk
• 1 pound ground meat any combo of chicken/beef/sausage we used ½ pound ground chicken and ½ pound ground italian sausage
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon coarse black pepper
• 1 large egg
• 1/2 cup freshly grated parmesan cheese plus more for garnish
• 1-2 tablespoons olive oil
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced carrots
• 12 cups chicken broth
• 1/2 cup Acini di pepe pasta
• 5 ounces fresh baby spinach

Instructions

• In a medium mixing bowl, stir the milk into the breadcrumbs and allow the bread crumbs to absorb the moisture before continuing. This will make an extra moist meatball.
• Add ground meats, garlic salt, Italian seasoning, black pepper, egg, and ½ cup parmesan cheese. Use your hands to thoroughly mix the meatball mixture.
• Use a 1 1/2 tablespoon cookie dough scoop to form the meatballs. You can add them directly to the soup mixture to cook or brown them for more color.
• To brown the meatballs, heat the oil in a skillet over medium heat. Cook the meatballs just until browned on all sides (they will cook the rest of the way in the soup).
• Meanwhile, add a bit of olive oil to a heavy bottomed saucepan or Dutch oven.
• Saute celery and onions in the oil until soft and the onions become translucent. Add carrots and chicken broth to the pan and bring to a simmer.
• Stir in the pasta and add the meatballs. Continue simmering until the pasta is cooked to your liking and the meatballs are cooked through (8-10 minutes).
• Remove soup from heat and stir in spinach leaves.
• Serve with freshly grated parmesan cheese and a bit of fresh parsley, if desired.

Notes

Storage: Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

This makes about 12 meatballs for the soup. The recipe can easily be doubled and extra meatballs can be cooked through and added to pastas or sauces, or frozen up to 3 months for another time.

The meatballs tend to become misshapen while pan-frying. Rotate them frequently and gently while cooking to help them keep their shape. You can also roll the meatballs in your hands to help compact them. The meatballs will cook through just fine and stay nice and round if you scoop them directly from the mixing bowl into the simmering soup. They will not be browned on the outside, but otherwise will be just as good.

You can use regular or herb-seasoned breadcrumbs instead of the panko if you wish. The key to moist meatballs is letting the breadcrumbs absorb the milk before adding any of the other ingredients.

Nutrition

Serving: 1 | Calories: 299cal | Carbohydrates: 18g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1824mg | Sugar: 5g | Fiber: 2g | Calcium: 146mg | Iron: 3mg

Originally published November 2021, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Italian Wedding Soup (30 Minute Recipe) appeared first on The Slow Roasted Italian.

This is one of the best shrimp recipes. I love all the flavors of this complete meal – and the delicious shrimp stand out as a crowd favorite. 

It’s a popular dish for a main course, and you can’t go wrong with adding some of that sweet Thai chili sauce. 

What I enjoy about this recipe is that it’s versatile. You can eat the tender shrimp just like it is, or make shrimp tacos or even bang bang shrimp pasta as well. 

The creamy sauce and large shrimp make a delicious combination that gives you plenty of options. 

The next time that you’re craving cooked shrimp – keep this recipe handy! This copycat Bang Bang Shrimp recipe is the perfect simple main dish loaded with flavor! No soggy shrimp here!  

Bang Bang Shrimp

I am a huge fan of Cheesecake Factory. From their wonderfully long and diverse menu to their luscious cheesecakes — and especially their Bang Bang Shrimp!

If you’ve never tried this Thai shrimp entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

When you make my Cheesecake Factory Bang Bang Shrimp at home, you can enjoy all of the same coconut Thai shrimp curry flavors in under 30 minutes — in your slippers!

Serve air fryer calamari as a crispy seafood warmup appetizer to this dish! Or stick to Cheesecake Factory with our copycat buffalo blasts!

Craving more Cheesecake Factory recipe copycat dishes? Cajun Jambalaya Pasta is another seafood favorite, Evelyn’s favorite pasta is absolutely delish, and  Chicken Madeira or Steak Diane are sure to please any palate.

Don’t forget a warm loaf of brown bread and a slice of Key Lime Cheesecake to finish off your meal!

Love shrimp dinners? Pair them with our Copycat Coconut Shrimp Painkiller Sauce!

Ingredient Notes and Substitutions

• Shrimp – Choose medium shrimp (uncooked)  that has been peeled and deveined (or do it yourself if it’s really fresh raw shrimp). 
  
  You can also use frozen shrimp — you’ll just need to thaw it in the refrigerator overnight.
  
• Veggies – You’ll need onion, carrot, zucchini, and peas for an authentic Cheesecake Factory recipe copycat. 
  
  However, this is a great clean-out-the-fridge recipe! Try bell pepper, broccoli, green beans, baby corn, and mushrooms.
  
• Peanut Butter – This recipe calls for smooth peanut butter, but if you only have crunchy peanut butter on hand, that will definitely work! 
  
  No-stir brands such as Skippy and Jif work best — natural peanut butter won’t melt as well. 
  
• Coconut Milk – Full-fat canned is the way to go! The kind in a carton is thinner and much less creamy.
• Sweet Chili Sauce – Find this with the Asian food at the grocery store. 
  
  This bright red sauce is a dynamic balance of tangy sweet heat derived from red Thai chilies, plus sugar, rice vinegar, garlic, and ginger.
  
• Fish Sauce – You’ll also find this in the international aisle. If needed, soy sauce is an easy swap!

There are a few ways that you can alter this recipe as well – just know that it will change the flavor from being a copycat recipe – but likely still delicious! 

Adding spicy mayo sauce, hot chili sauce, or hot oil is a great way to kick up the heat level in this easy Bang Bang Shrimp recipe. 

You can also add other seasonings to this dish, like garlic powder, black pepper, onion powder, or sesame seeds.

Some people like to add their favorite hot sauce or creamy spicy sauce for more bold flavor on this delicious crispy shrimp. 

A squeeze of fresh lemon juice on top is so good on seafood recipes like this! 

You can also swap out the shrimp and make bang bang chicken as well. It pairs really well with the sauce mixture and is a great way to create your own version of this recipe to enjoy. 

Top with fresh parsley and you’ve got a similar version with just a little twist! 

Cheesecake Factory Recipe Copycat Tips and Tricks

• Cook with the tails on. These have extra flavor that will seep into the Thai shrimp as they cook. Once they’ve cooled, you can chop off the tails for easier eating.
  
• Add toppings. Bang Bang Shrimp is even more delicious with chopped peanuts, toasted coconut, and green onions sprinkled over the top!
  
• Customize the flavor. I find Cheesecake Factory Bang Bang Shrimp to be a little on the sweet side. 
  So, I prefer more Thai Sweet Chili Sauce (plus pepper) in the coconut curry sauce. 
  
  Prepare the recipe with the lower amount, then taste first before changing the amounts or adding any additional ingredients.
  
  Add sriracha for an even spicier sauce, or lime juice for some tang. If you prefer it sweeter, stir in some extra brown sugar.
  
• Don’t forget the rice! Start your rice before cooking this dish so it’s all ready at the same time. 
  
  For a restaurant-worthy presentation, use a measuring scoop to place cooked rice in the center of a low bowl. 
  
  Then, carefully spoon the shrimp and sauce around the mound.

Bang Bang Shrimp Recipe FAQ

Kitchen Tools You Will Need

• Wide Stainless Steel Pan –  Using a wide stainless steel pan allows you to cook your Thai shrimp in one batch. 
  
  It also heats evenly and quickly, which allows your food to cook faster and develop that pretty sear on the outside.
• Garlic Press – One of my most used kitchen tools! It minces garlic with one squeeze, with the peel still on!
• Microplane/Zester – This is great for zesting ginger, garlic, citrus, and even cheese. You will use it practically every day!

Storing Leftover Thai Shrimp Curry

Allow copycat Bang Bang Shrimp to cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, carefully pour the shrimp with sauce into a skillet on the stove. Simmer over low heat until warmed through.

If you want to freeze this dish, it’s best to store the seafood and sauce separately. 

Thai shrimp curry will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 – 6

Calories 641cal

Author Donna Elick

Ingredients

Shrimp

• 1 pound medium uncooked shrimp shelled, deveined, tails on
• 2 tablespoon Asian Sweet Chili Sauce
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter

Coconut Curry Sauce

• 1 tablespoon olive oil
• 1/2 large onion chopped
• 1 large carrot julienned and cut into 1” length pieces (1 cup)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic minced
• 2 teaspoons curry powder
• 13.5 ounce can quality coconut milk I like Chaokoh
• 3/4 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 3 tablespoons brown sugar
• 3 tablespoons smooth peanut butter
• 2 tablespoons less sodium soy sauce
• 2 tablespoons lime juice
• 1-2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy (2 for spicier)
• 1 tablespoon fish sauce may sub soy sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• sriracha to taste optional

Add later

• 1 small zucchini julienned and cut into 1” length pieces (1 cup)
• 1/2 cup frozen petite peas

Garnish

• 1/3 cup toasted sweet coconut flakes
• 1/4 cup peanuts chopped
• 2 green onions chopped

Instructions

• Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
• Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
• Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
• Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
• Serve with rice and garnish with toasted coconut, green onions and peanuts.

Nutrition

Serving: 1 | Calories: 641cal | Carbohydrates: 39g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 150mg | Sodium: 1914mg | Sugar: 23g | Fiber: 5g | Calcium: 147mg | Iron: 6mg

Originally published September 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cheesecake Factory Bang Bang Shrimp Recipe appeared first on The Slow Roasted Italian.

You won’t believe how refreshing this carrot cucumber salad recipe is! It’s my go-to recipe for hot summer days, because I love the crisp cucumber flavor, the sweetness of carrot bits, and other fresh ingredients. I think that this crunchy salad is the perfect side dish! 

The next time that you’re craving a simple salad with simple steps, don’t skip out on making this crunchy cucumber carrot salad.

It has a ton of flavor and is perfect this time of year! It’s sure to be one of your go-to salads on warm summer days or when you’re craving a light snack. 

To find out how to make this simple recipe, check out the recipe card below! 

Carrot and Cucumber Salad

While I do love a good main dish, there’s something so fun about side dishes! 

There’s a little less pressure as they aren’t necessarily the star of the show, and I love getting creative with them!

This carrot and cucumber salad is one of my latest creations! 

It’s full of Asian-inspired flavors thanks to the addition of soy sauce, sesame oil, and rice vinegar in the homemade dressing — and it’s packed with veggie goodness!

Carrot and cucumber go so well together. I add some red onion for a very mild bite and some sesame seeds to the mix for more Asian flavors. 

The results are an Asian cucumber and carrot salad that pairs well with a variety of dishes. 

It’s become my new go-to for parties, and I’m sure you’re going to love it just as much as I do.

This isn’t my first cucumber salad recipe! 

Don’t miss my Cucumbers and Onion with Vinegar, Creamy Cucumber Salad, and Cucumber Tomato Salad — they’re all perfect for get-togethers too.

For another incredible Asian recipe, try my Copycat PF Chang’s Chicken Lettuce Wraps!

Ingredient Notes and Substitutions

• Cucumbers – I like English cucumbers best for carrot and cucumber salad. 
  
  They have fewer and smaller seeds, a thin and tender skin (so you don’t need to peel them), and a slightly sweet flavor compared to some other varieties.
  
  All in all, they’re perfect for salad recipes! You could also opt for a baby cucumber for smaller bites and pieces. 
  
• Carrots – Choose bright orange carrots that are free from spots or bruising.
  
• Red Onion – I love red onion for an extra pop of color. They’re also a lot milder than yellow or white onions!
  
• Avocado Oil – Rich in yummy healthy fats, avocado oil is my go-to for dressings. It also boasts a neutral flavor, meaning you can pair it with a whole bunch of different ingredients.
  
• Rice Vinegar – Other types of vinegar are a bit too tangy and acidic for cucumber and carrot salad, whereas rice vinegar is mild and a little bit sweet. 
  
  It’s often used in Asian cuisine, which is another reason why it works so well in this recipe.
  
• Soy Sauce – Another classic ingredient for Asian-inspired meals! I almost always use low sodium soy sauce to keep things a bit lighter.
  
• Sesame Seed Oil – To add a touch of rich and nutty flavor to the mix.
  
• Honey – Although this carrot and cucumber salad is definitely savory, many of the ingredients boast a hint of sweetness. I like to complement those flavors with a few teaspoons of honey!
  
• Sesame Seeds – I add sesame seeds to the quick dressing for a pop of texture, flavor, and a nicer presentation. I like adding white sesame seeds. 
  
• Seasonings – You’ll need red pepper flakes, coarse kosher salt, black pepper, and fresh cilantro. Fresh herbs also pair really well with this great side dish. 

Tips and Tricks to Make Perfect Cucumber and Carrot Salad

• Use a mandolin for even slices.

I swear by my mandolin for recipes like cucumber and carrot salad! It’s so helpful when it comes to getting perfectly uniform cucumber slices.

This makes tossing the carrot and cucumber a lot easier, plus the whole thing will look a whole lot better in the serving bowl!

• Taste it before you toss it.

Make sure to taste your homemade vinaigrette before adding the vegetables. 

The quantities listed on the recipe card are made to my personal liking — feel free to add some more honey if you want a sweeter dressing, or more red pepper flakes if you like spicy food.

If you do adjust, make sure to go slowly. You can always add more honey or red pepper flakes… but if you add too much, you’ll have to start over from scratch!

• Let the flavors marinate.

Once you’ve added the vegetables to the dressing, place the bowl in the fridge to marinate for 2-3 hours. 

It’s important to have some patience here — this salad is SO much better after the flavors have the chance to meld together in the fridge.

If you don’t want to wait 2-3 hours, you can serve it as is… but the extra chill time is much appreciated!

• Make a double batch to have some leftovers.

Cucumber and carrot salad tastes great as leftovers so you may want to make extra to be enjoyed throughout the week! 

Simply store it in the fridge and pull some out as needed. I love it with a side of sesame rice for lunch!

Prep Ahead

• Slice the vegetables
• Make the dressing

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
• Mandolin Slicer for perfectly even slices.

Serving Suggestions 

Asian cucumber and carrot salad is best served chilled. It’s a light dish, so making it ahead of time is fast and simple. If you can make it, and chill it for a bit, that gives time for the delicious sesame dressing to work through and enhance the flavors of the crunchy carrots and cucumbers. 

As mentioned, I love it with sesame rice as a light lunch — I’ll also sometimes pair it with some shrimp for something a bit heartier. 

It’s a wonderful side for Ginger Beef Stir Fry, spicy and sweet chili wings, Pork Fried Rice, or Asian honey grilled chicken too!

I’ve also been known to bring it along to a barbecue or potluck when I’m tasked with a side dish. It’s unique enough to impress and tasty enough to please a crowd. 

People always ask me for the recipe!

Storing Leftover Salad

Store leftover Asian vegetable salad in an airtight container in the refrigerator for up to 2-3 days. 

It will technically be okay for longer, but the texture will change due to the dressing, so try to enjoy it within 72 hours.

If you want to extend the shelf life, you can store the red onion, carrot, and cucumber slices separately from the dressing. That way everything stays crisp!

Asian Cucumber and Carrot Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Grape Salad (Easy 10-Minute Recipe)

Summer Corn and Tomato Salad + Video

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Best Ever Broccoli Salad Recipe with Bacon + Video

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Asian Inspired Carrot and Cucumber Salad Recipe

My Carrot and Cucumber Salad is bursting with Asian-inspired flavors! Enjoy it with rice for lunch or as a side dish!

Course Salad

Cuisine Asian

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 91cal

Author Donna Elick

Equipment

• cutting board
• knife
• bowl
• spoon
• measuring spoons

Ingredients

• 1/8 cup avocado oil
• 3 tablespoons rice vinegar
• 2 tablespoons cilantro finely chopped
• 1 tablespoon sesame seeds
• 3 teaspoons low sodium soy sauce
• 2 teaspoons honey
• 3/4 teaspoon sesame seed oil
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon coarse kosher salt
• 1/8 teaspoon black pepper
• 2 English cucumbers 1 pound, sliced /mandolin
• 2 carrots peeled and julienned 2 inches
• 1/2 cup red onion thinly sliced

Instructions

• In a large bowl add the avocado oil, rice vinegar, cilantro, sesame seeds, low sodium soy sauce, honey, sesame seed oil, red pepper flakes, coarse kosher salt, and black pepper. Mix until combined.
• Taste the vinaigrette to see if you want to add more honey. This is if you like a sweeter vinaigrette.
• Add the cucumber, carrots, and red onions to the bowl. Toss until the salad is completely coated in the vinaigrette.
• Place in the fridge for 2-3 hours or until chilled. The salad can be served immediately if time is not on your side.
• You can sprinkle sesame seeds and red pepper flakes on top before serving. (optional)

Nutrition

Serving: 1 | Calories: 91cal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 158mg | Sugar: 5g | Fiber: 2g | Calcium: 41mg | Iron: 1mg

Originally published May 2024, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Asian Inspired Carrot and Cucumber Salad Recipe appeared first on The Slow Roasted Italian.

You have to give this moist carrot cake recipe a try. It’s the perfect rich flavor, and my go-to recipe when I’m craving a flavorful cake.

(and the best thing about this is that you get to make your own homemade cream cheese frosting to put right on top of this perfect carrot cake!) 

I’ve made this for family gatherings – and it’s always a hit! It literally has the best flavor – and there’s no denying that amazing classic cream cheese icing.

Add this to your Easter radar for a delicious cake that everyone will be thinking about for a long time! 

Forget about buying one at the grocery store – find out how to make this old-fashioned carrot cake recipe via the printable recipe card below! 

Old Fashioned Carrot Cake

This is hands down the most incredibly moist and easy carrot cake you’ll ever make! 

And with simple, elegant pecan decorations, everyone will think it came straight from a bakery.

Stack four layers for a gorgeous Easter or birthday cake, or cut the frosting in half and bake it in a sheet pan for everyday munching. Either way, it gets rave reviews!

I just love showstopping desserts, especially in the form of layer cakes. It’s a simple way to really impress, and you don’t need a ton of fancy tools to make them.

My Italian Cream Cake is another dessert that is often requested, but I have a particular soft spot for this tiramisu cake recipe.

This gingerbread cake is a comfort favorite that comes together in only 45 minutes!

And for the chocoholics? You can’t go wrong with a triple chocolate masterpiece!

Ingredient Notes and Substitutions

• Grated Carrots – The star of our old fashioned carrot cake recipe! Peel first, then shred carrots by hand or with the grater attachment on your food processor. 
  
  Do NOT substitute pre-shredded or matchstick carrots — they won’t have enough moisture.
  
• Vegetable Oil – I prefer using oil over butter for an incredibly moist and easy carrot cake with the most tender texture. Canola or avocado oils are the best replacements.
  
• Baking Soda & Baking Powder – Use both to create the fluffiest layers! Between the oil and the veggie shreds, old fashioned carrot cake tends to be quite dense. 
  
  Two leavening agents guarantee you’ll get enough lift and that the carrots will soften nicely.
  
• Ground Cinnamon – A little spice tips the flavor into dessert territory instead of tasting more savory. 
  
  If you really want the spice to come through, add some nutmeg, ground ginger, or ground cloves as well!
  
• Butter & Cream Cheese – These are the base of a delicious creamy cream cheese frosting. 
  
  Bring both to room temperature — you’ll get a smoother consistency if they are softened first.
  
• Pecans – Chop these to press into the sides of the cake, then use extra whole pecans to decorate the top. Easy peasy!

These are the ingredients that I use to make a classic carrot cake – but you could also add chopped fresh pineapples as well to the wet ingredients – just be careful with this as adding too much can cause the cake too have too much moisture and even collapse. 

Tips and Tricks to Make This Recipe for Old Fashioned Carrot Cake

• Avoid overmixing the batter.

Once you add the dry ingredients to the wet ingredients, stir until everything is mostly combined. 

Some streaks of flour are perfect — those will get mixed in with the shredded carrots. If everything is completely blended beforehand, your cake layers may be too dense.

Fold in the carrots so they are evenly distributed throughout the batter. This also prevents pockets of dry ingredients from hiding at the bottom of the bowl!

• Cool cake layers thoroughly before stacking and frosting.

It’s best to bake old fashioned carrot cake layers just until a toothpick inserted into the center comes out with a few moist crumbs. 

The center will continue to bake slightly as the cakes cool.

Leave them in the pans for about 10 minutes right out of the oven, but place them on wire racks instead of the counter — you want the cooler air to circulate all around the outside.

Then, carefully flip the pans onto the racks so the cakes slide out. Finish cooling on wire racks until they reach room temperature.

• Don’t forget to toast the pecans!

It really makes a big difference in flavor! 

The easiest way to toast nuts is in a dry skillet on the stove. It requires constant attention, but that also ensures nothing gets burned.

Start with the chopped pecans first, stirring frequently so they toast on all sides. Then, toss in whole nuts and give the pan a shake every so often. 

Look for a darkened color and a strong aroma.

You can also toast nuts in the oven or air fryer if you prefer. Just keep an eye on them and pay attention to your nose!

Prep Ahead

• Grate carrots
• Bring butter and cream cheese to room temp
• Chop and toast pecans
• Preheat oven to 350°F
• Grease cake pans

Kitchen Tools You Will Need

• 8” Cake Pan – You’ll need two round cake pans to make this old fashioned carrot cake recipe.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• Bread Knife – A cake leveler will get you the cleanest, most even layers, but if you’re not well stocked with baking supplies, a long serrated knife will work too!
• Offset Spatula – This spatula has so many uses, but it’s best for applying smooth layers of frosting to this old fashioned carrot cake!

Storing Leftover Carrot Cake with Pecans

Once frosted, store your layer cake in the refrigerator for up to a week. Keep in a covered container or wrap in plastic wrap for best results.

You can also freeze the cake layers without frosting for 1 to 2 months. Cool completely, wrap in several layers of plastic, and store in a freezer-safe storage bag.

Thaw frozen layers in the refrigerator, then frost and decorate carrot cake with pecans.

Old Fashioned Carrot Cake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

Print

Best Ever Old Fashioned Carrot Cake w/Cream Cheese Frosting

Old Fashioned Carrot Cake is coated in an amazing cheesecake frosting and topped with delicious toasted pecans. Perfect for any occasion!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 1078cal

Author Donna Elick

Equipment

• 8-inch round cake pans
• mixing bowls
• whisk
• wire cooling rack

Ingredients

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 cups grated carrots

Icing

• 1 cup unsalted butter 2 sticks, room temperature
• 16 ounces cream cheese 2 – 8 ounce packages, room temperature
• 2 pounds powdered sugar
• 4 teaspoons vanilla extract
• 2 cup pecans Chopped Finely and toasted

Instructions

Cake

• Preheat oven to 350 degrees. Prepare 2 – 8 inch round cake pans with butter and flour.
• In the bowl of a stand mixer (or in a large bowl with a hand mixer) beat together the sugar, oil, eggs, and vanilla extract until well combined.
• Sprinkle flour, salt, baking powder, baking soda and cinnamon over top and mix to combine.
• Add carrots and mix well.
• Pour into prepared cake pans and bake until done, 30 to 35 minutes.
• Allow cakes to cool for 10 minutes on a cooling rack, then invert on cooling rack and allow to cool completely.
• While the cakes are cooling prepare the icing.

Icing

• In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend.
• Spread on cooled carrot cake.

Assembly

• Using a cake leveler or a bread knife, slice cakes in half to make 4 cake layers. Put a dab of frosting in the center of your plate. Place the first layer, cut side up on a plate. Slide cut 4″x4″ pieces of parchment or aluminum foil under your cake layer to protect the plate from getting frosting on it.
• Frost bottom layer and add the second layer, repeat until you have the top layer on the cake. The top layer should be bottom side up, cut side down. The smoothest layer. Frost the top and sides with the remaining icing. Press the chopped toasted pecans on the sides of the cake. You can add a decorative touch by trimming the top in toasted whole pecans.

Nutrition

Serving: 1 | Calories: 1078cal | Carbohydrates: 131g | Protein: 8g | Fat: 60g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 385mg | Sugar: 111g | Fiber: 3g | Calcium: 95mg | Iron: 2mg

Originally published September 2011, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Old Fashioned Carrot Cake w/Cream Cheese Frosting appeared first on The Slow Roasted Italian.

No one does Southern comfort food like Cracker Barrel! 

While I love almost everything on their (huge!) menu, I almost always come back to their signature Cracker Barrel chicken dumplings. 

So, I just had to learn how to make it at home!

You’ll be shocked at the ease of this dumpling recipe – and I promise that it’s one of the best recipes out there. 

Homemade dumplings that are this good are something that you’ll remember and crave for a long time! 

The great thing about making this biscuit style dumpling is that the pillowy dumplings paired with the tender chicken really do taste like the real thing! 

No one will know if it’s Cracker Barrel’s chicken recipe, or yours! 

Who here loves fluffy dumplings? If you’re craving the taste of home, and want to make a hearty meal, this copycat version of Cracker Barrel Chicken and Dumplings is the best.

It’s my go-to meal when my taste buds crave comfort food! 

The step-by-step instructions below show all the ways to make this copycat Cracker Barrel recipe, perfect for busy weeknights.

Since you don’t need a lot of ingredients to make this delicious dish, whip it up when the craving strikes. 

These perfect dumplings are what food dreams are made of – and I’m here for it! Don’t save this recipe for a special occasion – make it now and enjoy! 

Cracker Barrel Chicken and Dumplings

My copycat Cracker Barrel chicken and dumplings recipe is really easy to double or triple to make a huge batch. 

Just whip up a bunch of dumplings, freeze, and thaw them whenever you need an easy dinner!

Soft and tender dumplings are simmered in a chicken broth seasoned with onions, carrots, and celery. 

Thickened with some heavy cream and sprinkled with parsley, we’re talking real home cooked, classic flavors. 

The best part is, it only takes 40 minutes to make this chicken and dumplings Cracker Barrel dish at home! It’s one of my favorite quick chicken meals!!

You can speed things up by making this chicken and dumplings Cracker Barrel recipe with leftover meat. 

Our Creamy Chicken Stew is a must-try if you love how cozy and comforting this dinner is!

Cracker Barrel Dumplings Ingredient Notes and Substitutions

• Carrots, Celery, and Onions – A handful of diced veggies does wonders to the flavor of our dumpling broth. 
  
  When made in the restaurant, the vegetables are actually strained from the liquid and discarded — but you don’t have to! This recipe is delicious with or without.
  
• Chicken – A thin cut with an even thickness throughout would be ideal. Feel free to make ahead and shred the day before for even faster prep the day of!
  
  Chicken breasts can be cooked the day before, then the shredded meat can be tossed right into the pan. 
  
  PRO TIP: Did you forget to leave the meat out to defrost? Save some time and skip the thawing – make frozen chicken breasts in the Instant Pot!
  
• Chicken Bouillon – You can substitute this with chicken stock to save some time. 
  
  If you’d like to make this Cracker Barrel chicken and dumplings recipe with no meat at all, you can use vegetable stock instead. It would meld with the veggies in this recipe perfectly!
  
• Buttermilk – Buttermilk in dumplings is the Southern way! It’s the key to light, fluffy, yet dense dumplings. 
  
  Regular milk will work just fine, but the taste and texture will be a bit different from the original Cracker Barrel chicken and dumplings recipe.
  
• Heavy Cream – This ingredient is optional, but it makes the creamy broth taste SO much better! 
  
  If you want to cut some calories but you’re going for thickness, you can use flour or cornstarch instead.

Cracker Barrel Chicken and Dumplings Recipe Shortcuts

In a rush? There are a couple of ways to speed up the process considerably! 

But remember that the key to a perfect copycat Cracker Barrel chicken and dumplings is that careful, step-by-step process. 

• One shortcut is to use pre-made stock, rather than simmering the vegetables and herbs along with the bouillon. 
  
  Of course, this won’t impart as much flavor, but it is certainly much faster!
  
• You can also opt for pre-cooked meat, like leftover crockpot shredded chicken or a rotisserie bird. This will save you at least 15 minutes!

And if you really, really don’t want to wait, try my Instant Pot chicken and dumplings instead. 

Serving Suggestions

Because Cracker Barrel Chicken and Dumplings is such a creamy dish, a crisp veggie side would be perfect. 

This copycat chicken recipe is simple to enjoy as it is or pair with other tasty options. 

It would be delicious with green beans, a side dish of mashed potatoes, or a large bowl of salad. This copycat recipe is versatile in how it can be enjoyed! 

Keep it southern with a green bean casserole, or try some air fried cauliflower.

Any other traditional Southern sides would work just as well. 

You can’t go wrong with cornbread, and I have copycat recipes for Cracker Barrel mac and cheese and hashbrown casserole, too!

Storing, Freezing, and Reheating

Leftovers can be refrigerated for up to 4 days in an airtight container. 

To reheat and eat the next time, simply microwave or heat on the stovetop until tender and warm through the center.

The dumpling dough keeps well in the freezer for up to 3 months, so it’s great for easy meal prep! Just wrap it tightly in plastic wrap before freezing. 

Be sure to thaw in the fridge the night before you want to make them, and throw them into the broth. 

This is the best way to get the best results when making this simple recipe. 

Cracker Barrel Chicken and Dumplings FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cracker Barrel Chicken and Dumplings Recipe + Video

Cracker Barrel Chicken and Dumplings is incredible southern comfort food! With our copycat Cracker Barrel recipe, you can make it at home!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 19 minutes minutes

Servings 6

Calories 323cal

Author Donna Elick

Equipment

• dutch oven
• measuring spoons
• measuring cups for liquids
• measuring cups for dry ingredients
• fine mesh strainer

Ingredients

• 2 tablespoons salted butter
• ½ cup diced carrots celery, and onion
• Freshly cracked pepper and sea salt to taste
• 1 pound chicken tenderloins thawed
• 5 teaspoons chicken bouillon granules divided (or you can use chicken base)
• 4 ½ cups water divided
• 2 cups all-purpose flour plus more for dusting
• 2 teaspoons baking powder
• 1 cup buttermilk
• 2 tablespoons heavy cream optional
• 1 teaspoon chopped parsley for garnish

Instructions

• In a medium saucepan or Dutch oven, melt butter over medium heat. Add diced vegetables and a sprinkle of parsley to the butter and saute until vegetables are softened and onion is translucent (about 4-5 minutes)..
• Add a pinch of salt and pepper, 1 teaspoon of bouillon granules, and ½ cup water to the saucepan.
• Add chicken to the pan and bring liquid to a simmer over medium heat. Cover with a lid and simmer for 10-15 minutes longer until meat is cooked through.
• While chicken is simmering, prepare the dumpling dough. Combine flour, baking powder, and a pinch of salt and pepper in a medium bowl.
• Add buttermilk and stir the dough until it comes together (dough will be shaggy.)
• Heavily dust your work surface with flour. Scrape the dough onto the work surface and pat or roll out into a rectangle that is about ¼” thick.
• Use a pizza cutter or knife to slice the dough into 1” x 1” squares (or slightly larger rectangles). Dust the pieces with more flour and set aside.
• When chicken is cooked through, remove the chicken from the broth and set aside.
• Strain the vegetables from the broth and return the broth to the saucepan.
• Add remaining 4 cups of water, 4 teaspoons of chicken bouillon, and a ½ teaspoon pepper to the strained broth.
• Bring full broth mixture to a low boil.
• Add dumplings to the boiling broth – drop dumplings into the broth separately to prevent them from sticking together.
• Reduce heat to a simmer, and cook the dumplings, uncovered, until done (about 10-15 minutes). Dumplings are done when they are soft and doughy like a noodle, all the way through.
• Meanwhile, chop or shred chicken into bite sized pieces.
• When dumplings are done, add the chicken back into the saucepan. Stir and cook the mixture a few minutes longer to heat the chicken through and thicken the broth with the starches from the dough.
• Stir in a drizzle of heavy cream, if desired, to add some creaminess to the dish. Serve with freshly cracked pepper and a bit of chopped parsley.

Video

Notes

Store, refrigerated, in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave just until warmed through.

Simmering the chicken with broth and the sauteed vegetables gives it a great boost of flavor and also gives some great flavor to the broth in return. If you don’t mind a little vegetables in the finished dish, straining them is not necessary.

You can use pre-cooked chicken, leftover chicken, or rotisserie chicken. I would still recommend simmering the broth with some veggies to boost the flavor, but you can pull this dish together extra quickly using premade stock and pre-cooked chicken.

Simply make the dumplings, bring the broth to a simmer, and cook. Toss is the chicken and cook until heated through.

The thickness of the dumplings will affect the cook time. These thin, square dumpling don’t take long to cook up.

The dumplings are quite sticky until they are added to the simmering broth. Sprinkle heavily with flour. Try to avoid stacking them together if you can – cut them on a floured cutting board to easily move them around without causing them to stick together. Work the dough as little as possible to prevent tough dumplings.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 36g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 717mg | Sugar: 3g | Fiber: 1g | Calcium: 151mg | Iron: 2mg

Originally published July 2021, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cracker Barrel Chicken and Dumplings Recipe + Video appeared first on The Slow Roasted Italian.

I am constantly looking for new ways to make my daughters meals even more nutritious.  So far her toddler favorites seem to be cheerios, fruit, pastas, ice pops and meatballs.  If I would allow it I am sure she would eat fruit, pasta and Cheerios all day. 

As a mom I feel a lot of responsibility for what my family is eating, so I started to work with what is in front of me (what she actually likes).  I started creating ice pops packed with delicious and nutritious fruit and yogurt to make her snacks healthier.

The veggies have been a huge stress.  Aside from cucumber coins, she will eat peas, every couple of days, I can’t seem to get her to eat any real veggies.  So, I started working on this meatball recipe.  It is so versatile and perfect with spaghetti and red sauce, in sweet and sour sauce, today we are enjoying these over a bed of egg noodles with some simple 5 minute homemade brown gravy.

Packed with vegetables, I chose carrots and zucchini for this recipe because they are always readily available and the flavor will not overpower the dishes that you serve these meatballs with.  Look at those moist and delicious meatballs with ribbons of carrot and zucchini running though.  Although I call these Munchkin Meatballs, Chad and I both love and enjoy these.  I am sure you will too!

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Munchkin Meatballs: Baked Turkey and Vegetable Meatballs

I am constantly looking for new ways to make my daughters meals even more nutritious. So far her toddler favorites seem to be cheerios, fruit, pastas, ice pops and meatballs. If I would allow it I am sure she would eat fruit, pasta and Cheerios all day.

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 48 meatballs

Calories 19cal

Author Donna Elick

Ingredients

• 16 ounces lean ground turkey
• 1 carrot peeled and grated
• 1 zucchini peeled and grated
• 1/2 cup Italian seasoned bread crumbs
• 2 tablespoons ketchup
• 1 egg
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• Preheat oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Set aside.
• In a large bowl combine all ingredients. Mix until combined, do not over mix (over mixing can cause tough meatballs). Using a 1 tablespoon scoop to portion, lightly form the mixture into meatballs a little more than 1/2 ounce each.
• Place meatballs on baking sheet (make sure they are not touching). Bake for 20 minutes.
• Enjoy!

Nutrition

Serving: 1 | Calories: 19cal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 78mg | Sugar: 1g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Munchkin Meatballs: Baked Turkey and Vegetable Meatballs appeared first on The Slow Roasted Italian.