CARROTS & POTATOES ROASTED W/ ONION AND GARLIC
I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
Provided by Bev I Am
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
- Season generously with salt and pepper, toss.
- Cover pan with aluminum foil and bake for 45 minutes.
- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4
ROASTED POTATOES AND BABY CARROTS WITH GARLIC
I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Dry the veggies well with a paper towel and place in a large bowl.
- Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
- In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
- Pour over the veggies and toss to coat with a wooden spoon or clean hands.
- Set oven to 400 degrees F.
- Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
- Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.
ROASTED RED POTATOES WITH BROCCOLI, CARROTS AND PARMESAN
This roasted veggie dish is simplicity itself-just potatoes, broccoli and carrots drizzled with olive oil and topped with Parmesan.
Provided by My Food and Family
Categories Home
Time 55m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Thoroughly wash the vegetables.
- Cut potatoes in half or quarters to get bite-sized pieces.
- Cut or break broccoli crowns into individual florets.
- Place chopped potatoes, broccoli and carrots onto a baking sheet.
- Drizzle the veggies with olive oil and then toss to coat.
- Arrange veggies in a single layer on the baking sheet.
- Season to taste.
- Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
- Sprinkle veggies with cheese and bake 5 minutes more.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROASTED POTATOES, CARROTS AND LEEKS
This is a combination of several recipes I've seen on food.com and on other sites. This can be very versatile, using whatever type of potatoes and veggies you have on hand, IMO, all veggies taste best when they are roasted. :-) You can also change or add whatever herbs and spices you prefer or happen have on hand and adjust amounts according to your taste. I used dry herbs but I'm sure fresh would be even better.
Provided by FeelinYummy
Categories Potato
Time 1h5m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Spray 2 large roasted pans or casserole dishes with non-stick spray. .
- Wash and chop potatoes in to large bite-sized pieces (try to chop roughly the same size for even cooking). Feel free to peel the potatoes before chopping them, I did. .
- After rinsing potatoes dry very well with paper towels or a clean dish towel. .
- Divide potatoes evenly between the roasting pans. .
- Add baby carrots to both roasting pans. .
- Slice dark green parts and end of root tip off of the leeks. .
- Slice the leek vertically from light green end toward root, but leave it attached at the root. .
- Turn the leek over on its side and slice it vertically again. .
- Rinse the heck out of the leek, making sure there is no grit in between the layers. .
- Chop the leeks in to 1 inch pieces. .
- Reserve the leeks for later. .
- Drizzle olive oil over the potatoes and carrots and season liberally with salt, pepper and herbs of your choice (I used dried parsley and thyme). .
- Make sure potatoes and carrots are in a single layer, if they overlap they went crisp up as well for you. .
- Place in a 400 degree oven in the top 1/3 of the oven for 30 minutes. .
- Remove the pans from the oven, add the leeks and the minced garlic and a touch more oil if necessary, and turn the potatoes and carrots and combine with the leeks and garlic. .
- Place pans back in to the oven and continue to roast for an additional 25-30 minutes until it is as cooked through and browned and crispy as you prefer. .
- *I used one metal roasting pan and one ceramic casserole pan and the potatoes and carrots browned faster and nicer in the metal pan. .
- **making sure the potatoes and vegetables are dry before adding to the pan and drizzling with oil will help them to crisp up better. .
Nutrition Facts : Calories 306.1, Fat 0.6, SaturatedFat 0.1, Sodium 114.3, Carbohydrate 69.8, Fiber 11.1, Sugar 8.8, Protein 7.8
ROASTED SWEET POTATOES, POTATOES AND CARROTS
Make and share this Roasted Sweet Potatoes, Potatoes and Carrots recipe from Food.com.
Provided by qtheepie
Categories Yam/Sweet Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
- mix the vegetables, garlic and all remaining.
- ingredients.
- spread on a parchemin lined pan.
- Broil until nice and golden about half an hour.
Nutrition Facts : Calories 272.3, Fat 4.8, SaturatedFat 0.7, Sodium 184.6, Carbohydrate 53.7, Fiber 8.1, Sugar 11.1, Protein 5.1
ROASTED POTATOES AND CARROTS WITH RANCH SEASONING
This is my variation of a classic roasted carrot and potato recipe. The rice wine vinegar gives the potatoes a little zing that really complements the ranch seasoning.
Provided by Betka
Categories Side Dish Vegetables Carrots
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
- Pour vegetables and excess marinade into the prepared baking dish.
- Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.
Nutrition Facts : Calories 247 calories, Carbohydrate 42.4 g, Fat 7 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 556.8 mg, Sugar 5.4 g
ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.
Provided by Dianna Jacobs-Fresh
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g
ROASTED POTATOES, CARROTS & LEEKS
Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.
Nutrition Facts :
ROASTED POTATOES, CARROTS, AND FENNEL
Make and share this Roasted Potatoes, Carrots, and Fennel recipe from Food.com.
Provided by Parsley
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
- Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.
Nutrition Facts : Calories 318.1, Fat 9.6, SaturatedFat 4.2, Cholesterol 15.3, Sodium 233.7, Carbohydrate 54.2, Fiber 9, Sugar 4.5, Protein 6.5
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