BALSAMIC ROASTED CARROTS
What I love about this dish is how versatile it is. It goes well with a fancy main dish or it can be served up with some grilled chicken drumsticks. it also comes from Bon Appetit magazine. I hope you enjoy it.
Provided by tornadoes three
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
- Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
- Drizzle vinegar over carrots and shake pan a few times.
- Roast carrots until most of vinegar is evaporated, about 2 minutes more.
Nutrition Facts : Calories 79.9, Fat 3.6, SaturatedFat 0.5, Sodium 152, Carbohydrate 11.6, Fiber 3.2, Sugar 6, Protein 1.1
HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
HONEY-BALSAMIC ROASTED CARROTS
Roasting enhances carrots' natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It's a vegetarian-friendly side dish that everyone will love.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
- In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
- Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 0 g
DSF'S HONEY ROASTED CARROTS AND PARSNIPS
My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!
Provided by DrSeussFreak
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g
HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS
Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with foil.
- Place the veggies in a large glass bowl and drizzle with olive oil.
- Season generously with salt and pepper; toss well to combine.
- Spread the veggies on a baking sheet.
- Bake the veggies for about 20 minutes.
- Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
- Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
- Drizzle the honey glaze over the veggies.
HONEY BALSAMIC CARROTS
Make and share this Honey Balsamic Carrots recipe from Food.com.
Provided by WaterMelon
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar, honey, and chicken stock in a small bowl.
- Heat oil in a skillet; once hot, saute garlic until fragrant (30sec - 1 min).
- Add carrots and saute for 2-3 minutes.
- Stir in the vinegar mixture and let carrots cook in the sauce for a few minutes until it has reduced to a slightly sticky glaze.
- Sprinkle with black pepper before serving.
Nutrition Facts : Calories 61.4, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.9, Sodium 64.5, Carbohydrate 8.8, Fiber 0.9, Sugar 6.2, Protein 1.1
HONEY GLAZED CARROTS AND PARSNIPS
SO SWEET!!!! It's like eating dessert! It's amazing how many people never had parsnips! They're so much better then carrots! And Carrots are good. You can also add raisins to the honey just before adding the carrots and parsnips the final time.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
- In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
- Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
HONEY ROASTED CARROTS
This recipe for honey roasted carrots is whole carrots, bathed in honey and seasonings, then roasted over high heat until tender and caramelized. A super easy yet elegant side dish!
Provided by Tanya Z.
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- Place the carrots in a single layer on the baking pan.
- In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.
- Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
- Remove from the oven and serve immediately, sprinkled with parsley if desired.
Nutrition Facts : Calories 131.3, Fat 6.9, SaturatedFat 1, Sodium 89, Carbohydrate 18, Fiber 3.3, Sugar 14, Protein 0.8
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- Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.
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