Thymeroastedcarrots Recipes
THYME-ROASTED CARROTS
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield about 12 servings (2 carrot halves each).
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
LEMON-THYME ROASTED CARROTS
This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.
CARROTS WITH THYME
These flavorful carrots go well with roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g
THYME ROASTED CARROTS
Roasting carrots brings out their natural sweetness. I naturally cut the olive oil and butter down (for my own preference), but you may want to increase to 1-1/2 T
Provided by Abby Girl
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Toss carrots, oil and thyme in large bowl. Sprinkle with salt and pepper.
- Spread carrots in single layer on large baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
- Options: You could use baby carrots, just watch cooking time.
Nutrition Facts : Calories 99.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 121.4, Carbohydrate 14.7, Fiber 4.3, Sugar 7.2, Protein 1.5
THYME-ROASTED CARROTS
Categories Side Roast Vegetarian Quick & Easy Carrot Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
ROASTED CARROTS WITH FRESH THYME
A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Heat olive oil in a medium ovenproof skillet over high heat. Add carrots, salt, and pepper; cook, turning, 2 minutes per side. Add thyme sprigs and butter; drizzle with honey.
- Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately.
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
HONEY & THYME ROASTED CARROTS
When youve got the oven on for a roast, why not pop the carrots in too? Roasted they have a wonderfully sweet, dense flavour and smooth velvety texture. Kids will particularly love them.
Provided by mustardcomms
Time 25m
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 200C/180C/400F/Gas 6. Cut the carrots into thick batons - try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix.
- 2. Roast the carrots for 20-25mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.
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