ROASTED PARMESAN-GARLIC CARROTS
I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!
Provided by Pamela J Hagen-French
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
- Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 381.4 mg, Sugar 5.4 g
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
CARROTS WITH ROASTED GARLIC
This easy recipe for little ones is made by steaming carrots in parchment paper while garlic roasts alongside, so cleanup is fast and the results are delicious.
Time 45m
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat the oven to 400°F.
- In a bowl, toss carrots with oil.
- Spoon carrots onto a 15-inch square of parchment paper and wrap up like a package, folding down the top and tucking under the ends to ensure no steam escapes.
- Wrap garlic snugly in foil and place both packets on a baking sheet.
- Roast until carrots and garlic are very tender, about 25 minutes.
- When cool enough to handle, carefully open foil and squeeze garlic out of its papery skin into a medium bowl.
- Mash with a fork to make a smooth paste.
- Transfer hot carrots, along with any accumulated juices, to the bowl and toss gently to combine.
- The carrots will keep refrigerated in an airtight container for up to 3 days and in the freezer for up to 3 months.
- (Suggested age: 8 months and up)
Nutrition Facts : Calories 40 calories, Fat 1.5 grams, Sodium 40 milligrams, Carbohydrate 6 grams, Protein 1 grams
ROASTED, CARAMELIZED CARROTS WITH GARLIC
Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!
Provided by Penny Stettinius
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
- Place on a roasting pan. Do not cover.
- Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
- The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
- Remove from the oven and toss in the parsley.
Nutrition Facts : Calories 42.2, Fat 0.3, Sodium 65.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.4, Protein 1.1
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).
QUICK CARROTS WITH GARLIC & BASIL
A quick different way with carrots. You can use other herbs if you like in place of the basil. I have used both fresh garlic and crushed from a jar with little difference.
Provided by Jen T
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
- Drain and reserve 1/2 cup of liquid.
- Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
- Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
- Remove from the heat and stir in the basil.
- Serve hot.
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