Lemon Parsley And Parmesan Plus Charred Carrots And Croutons Recipes

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LEMON, PARSLEY, AND PARMESAN PLUS CHARRED CARROTS AND CROUTONS

Roasting the carrots until they're slightly charred really brings out the sweetness of the vegetable.

Provided by Martha Stewart

Categories     Salad Recipes

Time 1h

Number Of Ingredients 7



Lemon, Parsley, and Parmesan plus Charred Carrots and Croutons image

Steps:

  • Preheat oven to 375 degrees. In a large bowl, toss bread cubes with 3 tablespoons oil and the Parmesan. In another large bowl, toss carrots with 2 tablespoons oil; season with salt and pepper.
  • Lay carrots and bread on a baking sheet in 1 layer, with carrots on 1 side and bread on the other, and bake for 25 minutes. Remove croutons when crisp and golden, about 25 minutes. Spread out carrots, and cook until caramelized and slightly charred, about 25 minutes more.
  • Assemble the salad: Toss parsley, carrots, lemon juice, and the remaining 2 tablespoons oil. Add croutons and Parmesan shavings, and season with salt and pepper. Serve immediately.

1 small loaf white Pullman bread, cut into 3/4-inch cubes (about 2 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese, plus shavings
1 pound carrots, peeled, halved lengthwise, and cut into 3-inch pieces
Coarse salt and freshly ground pepper
4 cups flat-leaf parsley leaves
1 tablespoon plus 1 teaspoon fresh lemon juice

CHARRED CARROTS WITH ORANGE AND BALSAMIC

Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.

Provided by Julia Moskin

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Charred Carrots With Orange and Balsamic image

Steps:

  • Position an oven rack 4 inches away from the broiler and heat the broiler.
  • Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
  • Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
  • Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

1 1/2 pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
3 tablespoons good-quality olive oil
1 1/2 teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 orange, zested and juiced
1 tablespoon syrupy, aged balsamic vinegar
Fleur de sel or sea salt

CARROTS IN LEMON-PARSLEY BUTTER

THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5



Carrots in Lemon-Parsley Butter image

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

1-1/2 pounds fresh carrots, sliced
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1/4 teaspoon salt

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