Baked Carrots Food

CANDIED CARROTS

Steps:

• Preheat the oven to 350 degrees F.
• Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
• In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
• Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

QUICK AND EASY BAKED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
• Bake in preheated oven until carrots are tender, 20 minutes.

HONEY-GLAZED ROAST CARROTS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

SWEET BAKED CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
• Bake in preheated oven until carrots are tender, about 1 1/2 hours.

OVEN-ROASTED CARROTS

Steps:

• Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.

ROASTED CARROTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
• Roast for 20 minutes.
• Top with parsley.
• Enjoy!

ROASTED CARROTS

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.

HONEY-ROASTED CARROTS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
• Bake for 25-30 minutes.
• Enjoy!

THE BEST WHOLE-BAKED CARROTS

Steps:

• Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

OVEN-BAKED CARROT FRIES

Steps:

• Heat oven to 425 degrees F. Line a shallow pan with foil.
• Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
• Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
• In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
• Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
• Serve hot or at room temperature.

BEST GLAZED CARROTS

Steps:

• Place carrots in a saucepan and pour in just enough water to cover.
• Bring to a boil and simmer until carrots are tender (about 10 minutes).
• Drain water from pan.
• Add butter and brown sugar to the carrots and stir to dissolve.
• Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
• I like to sprinkle with a little salt when serving.

HONEY ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

JAMIE OLIVER BAKED CARROTS

Steps:

• This is a very easy way to make carrots for a holiday side dish or anytime you want to keep cleanup to a minimum. Instead of a baking dish this recipe uses a foil packet for truly instant tidy up. Preheat the oven to 375℉ (190℃). Peel or scrub the carrots. Use a sheet of aluminum foil for the baking "dish", pull out about twice as much so you can fold it over to enclose the carrots in a packet. Place the prepared carrots in the middle of one half of the foil. Add the garlic, tucking under the carrots. Sprinkle the cumin over the top, add salt and pepper to taste. Dot with knobs of butter. Fold up two of the edges of the foil (folding several times) leaving one end of the foil packet open. Add the white wine (or vermouth) into the open end and seal it up by folding over several times. Pop it into the oven for 30 to 35 minutes. Be careful opening the foil to avoid burning yourself due to the buildup of steam. Serve in the foil or transfer to a serving platter.

ROASTED CARROTS WITH HONEY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey.

ROASTED CARROTS

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 BABY CARROTS

Steps:

• Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-341751123", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

GREAT ROASTED CARROTS

Steps:

• Preheat oven to 220°C/430°F (200°C fan).
• Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
• Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
• Roast 20 minutes: Spread out on tray, roast 20 minutes.
• Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
• Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
• Sprinkle with parsley and serve!

ROASTED CARROTS

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.

ROASTED CARROTS RECIPE

Steps:

• Preheat the oven to 425°F. Peel and cut carrots if desired.
• Place them on a baking sheet. Drizzle with oil and seasoning and toss to coat.
• Bake for about 20 minutes or until they are fork tender.
• Optionally, mince garlic and combine in a small dish with 2 Tbsp of extra virgin oil and finely chopped parsley. For the best flavor, make this sauce and let the flavors meld as the carrots are roasting. Drizzle the garlic mixture over carrots right before serving.

BAKED CARROTS

Steps:

• Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour.

OVEN-ROASTED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
• Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

BAKED CARROT PUDDING

Steps:

• Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C.
• Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
• Add the carrots and the raisins. Blend well.
• Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
• Serve with vanilla ice-cream, whipped cream or custard.

ROASTED CARROTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
• Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

GARLIC PARMESAN ROASTED CARROTS

Steps:

• Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
• Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
• Remove from oven and serve immediately. Top with fresh parsley if desired.

BAKED CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
• Butter a 9X9 baking dish and set aside.
• While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
• Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
• Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
• Cook this mixture one minute then remove from heat.
• Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
• After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
• Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
• Whisk the egg and add it along with the parsley to the carrots and mix.
• Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
• Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
• The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• Line a large jellyroll pan with aluminum foil.
• In a medium bowl, mix together the carrots, melted butter and salt. Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes. Toss with the chopped herbs if using and serve.

BAKED CARROTS

Steps:

• 1. Scrape the carrots.
• 2. Leave small carrots whole and slice large carrots. Place in a casserole dish.
• 3. Cream butter, sugar, salt, and cinnamon together.
• 4. Add 1 cup boiling water and blend well.
• 5. Pour over carrots.
• 6. Bake in oven at 350 degrees for 1 hour and 30 minutes.