ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
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.
ROASTED CARROTS WITH CHESTNUTS AND GOLDEN RAISINS
Categories Side Roast Christmas Vegetarian Quick & Easy Carrot
Yield 8 people
Number Of Ingredients 7
Steps:
- Directions: Heat oven to 400 degrees Fahrenheit. On a rimmed baking sheet, toss carrots with olive oil, ¼ teaspoon of the salt, and the pepper. Roast at 400 degrees Fahrenheit for 15 minutes. Stir in chestnuts, raisins, and honey. Roast another 10 to 15 minutes, until fork-tender. Gently toss carrots with remaining ¼ teaspoon salt.
ROASTED CARROTS
Steps:
- Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes. Meanwhile, soak 1/4 cup raisins in 1/4 cup water. Add the raisins and 1/4 cup chopped walnuts to the carrots; stir and continue roasting, 10 more minutes. Toss with the juice of 1 lemon, some chopped cilantro and dill, and salt to taste.
ROASTED CARROTS WITH CHESTNUTS AND GOLDEN RAISINS
Haven't tried this one yet...putting it here for safe keeping. Got this out of Family Circle magazine November 2013. Would love to hear what y'all think!
Provided by Heartspell
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400. On a fimmed baking sheet, toss carrots with olive oil, 1/4 tsp salt and pepper. Roast for 15 minutes. Stir in chestnuts, raisins and honey. Roast another 10 to 15 mins, until fork-tender. Gently toss carrots with remaining 1/4 tsp salf.
ROASTED CARROTS WITH CUMIN & WHITE WINE
Baby carrots wrapped in a parcel of greaseproof paper and roasted in the oven with white wine and cumin seeds for a deliciously flavored carrot side dish.
Provided by English_Rose
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat the oven to 425°F.
- Place the carrots in greaseproof paper in a roasting tin.
- Pour over the white wine and add the butter to the carrots. Sprinkle over the cumin seeds and toss the carrots until evenly coated.
- Fold the greaseproof paper to seal in the moisture and cook in the oven for 45-50 minutes or until the carrots are cooked but still crunchy.
Nutrition Facts : Calories 109.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.2, Sodium 132, Carbohydrate 10.3, Fiber 2.1, Sugar 5.6, Protein 1
CARROTS WITH RAISINS
You can fix this simple side dish in minutes. Just combine the ingredients, then cook in the microwave.-Claudine Moffatt, Manchester, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
MAPLE RAISIN CARROTS
Golden raisins are a sweet addition to this time-saving treatment for carrots. Gay Duhon from Paulina, Louisiana shares the speedy skillet side dish that's mildly flavored with maple syrup.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter. Stir in brown sugar and syrup. Cook, uncovered, over medium heat for 3-5 minutes or until thickened. Stir in carrots and raisins. Sprinkle with salt and pepper. Cook 3-5 minutes longer or until carrots are tender.
Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 183mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein.
ROSEMARY ROASTED BABY CARROTS
Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.
Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED CARROTS WITH SAGE AND WALNUTS
Make and share this Roasted Carrots With Sage and Walnuts recipe from Food.com.
Provided by Boo Chef in West Te
Categories Vegetable
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- HEAT BAKING SHEET Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven 10 minutes. Microwave butter and honey in large bowl until butter melts, about 1 minute.
- ROAST Toss carrots with butter mixture in bowl. Spread carrots on heated baking sheet. Roast, shaking pan occasionally, until carrots are browned and tender, about 30 minutes. Return carrots to empty bowl and toss with walnuts and sage. Season with salt and pepper. Serve.
Nutrition Facts : Calories 126.5, Fat 7.7, SaturatedFat 3.1, Cholesterol 11.4, Sodium 89.4, Carbohydrate 14.5, Fiber 2.5, Sugar 9.8, Protein 1.6
GARLIC ROASTED CARROTS
Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!
Provided by France C
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g
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