CHILI-LIME ROASTED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.
CHILI-ROASTED CARROTS
Make and share this Chili-Roasted Carrots recipe from Food.com.
Provided by TattooedMamaof2
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position rack in lower third of oven, preheat to 450°F.
- Combine oil, chili, cumin and salt in medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet.
- Roast the carrots, stirring once, until tender and golden, 20-25 minutes.
- Toss the carrots with cilantro and lime juice. Serve immediately.
CARROT AND LENTIL CHILI
I make this lentil chili in the fall or spring. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. Filled with flavor and color, it leaves me energized and nourished. It's also affordable and a terrific way to fit in more veggies and legumes. I serve this with yogurt, sour cream or plant-based cheese. It also makes a fun dip for your favorite crackers or cubes of bread. -Rebekah Ranes, Sedona, Arizona
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender. , Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 310 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.
ROAST CAPON WITH CHILI-CILANTRO RUB AND ROASTED CARROTS
My Grandma used to make roasted capon all the time. She preferred to make capon instead of chicken so when I saw a capon recipe it caught my eye. Grandma would never use these spices but I would! I clipped this from a cooking magazine but not sure which one. Total time from start to finish is 3 1/2 hours.
Provided by Oolala
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse capon and snip away any excess fat from cavity using kitchen shears.
- Pat capon dry and season with salt inside and out.
- Let stand at room temperature for 30 minutes.
- Preheat oven to 375 degrees F.
- While capon is standing, mash garlic to a paste using a mortar and pestle.
- Add cilantro, chile powder, cumin, and butter and mash to a paste again.
- Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
- Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
- Put capon in a buttered roasting pan.
- Scatter carrots around bird and season with salt and pepper.
- Pour water over the carrots.
- Roast in middle of the oven 45 minutes.
- Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
- Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
- Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
- Let capon stand 20 minutes before carving.
Nutrition Facts : Calories 1539.1, Fat 109.8, SaturatedFat 33.7, Cholesterol 469.3, Sodium 1033.5, Carbohydrate 16.2, Fiber 4.8, Sugar 7.3, Protein 115.5
AWARD WINNING CHILI
This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
- While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
- Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro and parsley. Heat through and serve.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g
ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE
Provided by Daniel Patterson
Categories Side Roast Easter Vegetarian Quick & Easy Low Cal Dinner Mint Root Vegetable Carrot Low Cholesterol Orange Juice Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
- Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
- Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
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