Garlic Roasted Carrots Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
• Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

Steps:

• Preheat the oven to 375 degrees.
• Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
• Place on a roasting pan. Do not cover.
• Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
• The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
• Remove from the oven and toss in the parsley.

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
• Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

Steps:

• In a large skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.

Steps:

• Preheat oven to 425 degrees.
• Slice the carrots on an angle about three-fourths of an inch thick. Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt, pepper, coriander and parsley and toss all ingredients together to mix well.
• Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or at room temperature.

Steps:

• Make the fish: Set the fish on a paper towel-lined baking sheet. Rub the cut lime all over the fish. Let the fish drain on the paper towels, then pat thoroughly dry.
• In a small bowl, combine the salt, black pepper, garlic powder, onion powder and ground allspice, if using. Take two-thirds of this seasoning and rub it all over the fish. If using thicker fillets, cut small slits on both sides and rub the seasoning into the slits. In a shallow dish, mix the remaining seasoning with the flour for dusting the fish later.
• Heat a large skillet over medium-high. Add 1/2 inch of oil, just enough to fry one side of the fish at a time. (The fish should not be submerged in oil.) Add the garlic to the skillet, along with the chiles and whole allspice berries, if using.
• Lightly coat the fish on both sides with the seasoned flour, shaking off any excess. When the oil is hot, carefully lay the fish in the pan skin side down, making sure to leave space between the fillets and working in batches if needed. Let cook for 2 to 3 minutes, then turn the fish over and cook for another 2 to 3 minutes, until the skin is crispy. The fish should be cooked only about 80 percent of the way through, as the residual heat will continue to cook it after it's removed from the pan.
• Set the cooked fish skin side up in a large rimmed dish that can fit all the fish without any overlap. Keep the dish close to the stove.
• Make the topping: Pour all the oil and solids in the skillet into a bowl or measuring cup. Add 1 tablespoon of that oil to the skillet (discard the rest) and heat over medium-low. Add the onion, carrot, chayote, Scotch bonnets and allspice berries, if using. Cook, stirring often, for 2 to 3 minutes. Don't let the vegetables get too soft; they should still have a little bite to them.
• Raise the heat to high, and add the vinegar and chopped raisins, if using. Working quickly before the vinegar reduces completely, swirl the pan to tumble together the ingredients and then carefully pour the hot bubbling mixture evenly over the fish. It should not swamp the fish, but reach only about a quarter of the way up the sides. Immediately and tightly cover the dish with foil.
• Leave the dish on the counter out of direct sunlight for at least an hour or up to 12 hours, so the fish has time to absorb all the flavors. (It gets better the longer it sits.) Do not refrigerate before serving: The fish is meant to be eaten at room temperature. Serve with the bread for mopping up the sauce. Leftovers may be refrigerated overnight and gently reheated in a pan over low heat to loosen the sauce.

Steps:

• Preheat your oven to 300 degrees.
• To prepare garlic, cut off the top third of the head. Drizzle with 1 T olive oil and then wrap tightly with aluminum foil. Roast in oven 45min to an hour until very soft.
• Place sliced carrots in a baking pan large enough so they sit in a single layer. Drizzle the remaining oil on them and stir so that they are covered. Put the pan of carrots in the oven with the garlic. Give them a stir every 20 minutes or so to prevent sticking.
• While carrots and garlic are roasting, heat butter in a large skillet over medium low heat. Saute onions for about 15 minutes stirring occasionally til soft and translucent. Turn off the heat while you wait for the carrots to finish roasting.
• Once garlic is soft, remove from oven, unwrap the foil, and set aside to cool.
• Turn up the oven to 350 and continue roasting carrots for 15 more minutes.
• Now put your carrots in the pan with the onions and add 2 cups of stock. Bring to a simmer over medium heat and simmer for about 15 minutes.
• While this simmers carefully squeeze out the bulbs of garlic and place them in a blender. They should pop right out.
• Add carrot and onion mixture to the blender as well and blend until smooth.
• Pour soup back into the skillet and gently heat to a simmer, adding more stock as needed to reach the consistency you want. Now add your cumin and salt, tasting to see if more is needed.
• Ladle into bowls, top with a dollop of sour cream and enjoy!