ROASTED BEETS AND CARROTS RECIPE
This super simple recipe makes for an unbelievably tasty and fun recipe. It is prepared in just minutes but tastes amazing! {WW 2 Points, Keto, Paleo, Vegan, Vegetarian, Whole 30, Gluten Free}
Provided by Ginny
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine the olive oil, balsamic vinegar, salt and rosemary in a small bowl and whisk together.
- Chop the beets and carrots. Toss with the olive oil mixture and spread out not a sheet pan.
- Roast beets and carrots for 20 minutes. I prefer to check them 10-15 minutes in and gently toss them so that more than one side gets toasty.
Nutrition Facts : ServingSize 1 cup, Calories 117 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 672 mg, Fiber 3 g, Sugar 7 g
CITRUS-GINGER ROASTED BEETS AND CARROTS
Beets and carrots are roasted in a citrus ginger sauce, yielding an earthy, tangy side dish.
Provided by bjalg
Categories Side Dish Vegetables Carrots
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
- Bake the vegetables in the preheated oven for 15 minutes.
- Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.3 g, Fat 4.7 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 386.3 mg, Sugar 8.5 g
GINGER BEETS AND CARROTS
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED BABY CARROTS
Roasting brings out the natural flavor and sweetness in these carrots. We used parsley here, but you could use other fresh herbs like tarragon, dill, mint, thyme, rosemary, or a combination.
Provided by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Yield 8 Servings
Number Of Ingredients 5
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
Nutrition Facts : Nutrition Facts 8 Servings Serving Size 1/3 cup Amount per serving Calories 50 Total Fat 2.5g Saturated Fat 0.4g Trans Fat 0g Cholesterol 0mg Sodium 40mg Total Carbohydrate 8g Dietary Fiber 2g Total Sugars 5g Protein 1g Potassium 180mg Phosphorus 20mg Choices/Exchanges 1 Nonstarchy vegetable, 1/2 Fat
ROASTED BRUSSELS SPROUTS AND CARROTS
Steps:
- Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
HOMEMADE PICKLED GINGER (GARI)
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends.
Provided by Phoena
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
- In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
- Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.
Nutrition Facts : Calories 13.7 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 83.4 mg, Sugar 2.2 g
ROASTED BEETS WITH CITRUS
You'll love these citrus-marinated roasted beets! To make this recipe an easy holiday side dish, roast and marinate the beets up to a few days in advance. Then, add the orange wedges, zest, and watercress right before you eat.
Provided by Jeanine Donofrio
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
- Slice the beets into 1" wedges or chunks and place them in a bowl. If you're using red and yellow beets, place each color into separate bowls so the red beets don't stain the yellow beets.
- Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
- Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
- Serve on a platter with the orange segments, watercress, and citrus curls.
HONEY ROASTED BEETS & CARROTS
Honey Roasted Beets & Carrots are an easy and healthy side dish. This simple recipe highlights the flavors of the vegetables with a touch of added sweetness.
Provided by The Creative Bite
Categories Side Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°.
- Wash and peel the carrots nad beets. Chop the vegetables into even 1/2 inch pieces.
- Add the beets and carrots to a sheet pan and toss with olive oil and salt.
- Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender. The cooking time will vary based on the size of the vegetables.
- Meanwhile, in a small microwave safe bowl, melt the butter in the microwave. Whisk in the honey.
- Remove the beets and carrots from the oven and pour the honey butter mixture over them. Toss until they are well coated.
- Return to the oven for 5 minutes. Serve tossed with fresh herbs.
Nutrition Facts : Calories 84 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CITRUS RAINBOW CARROTS
I grow lots of carrots and I'm always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein.
CITRUS-GINGER ROASTED BEETS AND CARROTS
Beets and carrots are roasted in a citrus ginger sauce, yielding an earthy, tangy side dish.
Provided by bjalg
Categories Carrot Side Dishes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
- Bake the vegetables in the preheated oven for 15 minutes.
- Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.3 g, Fat 4.7 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 386.3 mg, Sugar 8.5 g
More about "citrus ginger roasted beets and carrots food"
ROASTED BEET AND CITRUS SALAD RECIPE - PUREWOW
From purewow.com
3.1/5 (28)Total Time 1 hr 15 minsServings 4Calories 331 per serving
- Preheat the oven to 350°F. Place the beets in a glass baking dish or Dutch oven. Add 1 cup water and cover. Roast until the beets can be easily pierced with a knife, 50 minutes to 1 hour. Cool completely.
- Meanwhile, spread the walnuts on an unlined baking sheet and toast in the oven until fragrant, about 5 minutes. Cool, then roughly chop and set aside.
- Use your hands to remove the skins from the beets, then cut off the tops and bottoms. Slice the beets into thin rounds, about ? inch thick, and set aside.
- Peel 4 of the oranges and then cut off the tops and bottoms. Stand an orange on a cut end and, using a sharp knife, pare away the rind and white pith in strips from top to bottom, following the contour of the fruit. Lay the orange on its side and cut into ¼-inch-thick rounds, yielding 6 to 8 slices. Repeat with the remaining trimmed oranges.
RECIPE FOR ROASTED BEETS AND CARROTS WITH CITRUS ...
From bostonglobe.com
Estimated Reading Time 2 mins
RECIPE: CITRUS ROASTED ALBERTA BEETS - ALBERTA CANCER ...
From myleapmagazine.ca
Estimated Reading Time 2 mins
CITRUS-GINGER ROASTED BEETS AND CARROTS TASTY RECIPES ...
From designgirlhollytemplate.blogspot.com
ROASTED CITRUS BEET SALAD WITH GOAT CHEESE - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (1)Total Time 1 hr 30 minsCategory SaladCalories 321 per serving
- Whisk the citrus juices, honey, vinegar, cumin and chili in a bowl. Slowly drizzle in the oil while whisking until emulsified. For a creamier dressing, blend everything in a high-powered blender. Taste for seasoning, adding more salt, honey and/or acid to suit your taste. Set aside.
- Combine the roasted beet wedges, beet-carrot mixture, radicchio, red onion, scallion and chickpeas in a large bowl. Add 1/4 cup of the dressing and toss to coat.
SPINACH SALAD WITH CITRUS AND ROASTED BEETS RECIPE ...
From foodandwine.com
5/5 Category Spinach SaladServings 8Total Time 1 hr 45 mins
- Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.
- Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.
- Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.
- In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.
CITRUS GLAZED ROASTED CARROTS - JAMIE GELLER
From jamiegeller.com
Servings 6Estimated Reading Time 1 minCategory Vegetable Side, Side DishTotal Time 40 mins
- 3 On a large, lightly greased sheet pan, toss carrots with olive oil, salt and pepper. Place the halved lemon and orange cut-side up in the pan as
- well, and roast for 20 to 25 minutes or until just tender. Keep a careful watch as cooking time will vary depending on the size of your carrots.
CITRUS GLAZED CARROTS AND BEETS - OH SO DELICIOSO
From ohsodelicioso.com
5/5 (1)Total Time 45 minsCategory DinnerCalories 64 per serving
ROASTED BEET SALAD WITH CITRUS VINAIGRETTE - UNPEELED JOURNAL
From unpeeledjournal.com
5/5 (4)Servings 6-8Cuisine AmericanCategory Appetizer, Salad, Side Dish
- Whisk all the ingredients together until emulsified. Taste for seasoning. Reserve until ready to use.
- Slice the beets into 1/4" rounds and arrange them nicely on a serving platter, using the beet greens as a bed, if desired.
ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING RECIPE
From foodandwine.com
4/5 Total Time 50 minsServings 6
- Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.
- In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.
- Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.
- Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.
BEET SALAD WITH CITRUS VINAIGRETTE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory Dinner, LunchCalories 268 per serving
CITRUS-GINGER ROASTED BEETS AND CARROTS | STEEL WHEEL FARM
From steelwheelfarm.com
Estimated Reading Time 1 min
POPULAR RECIPES: CITRUS-GINGER ROASTED BEETS AND CARROTS
From momy4recipes.blogspot.com
MOST POPULAR MENU CITRUS-GINGER ROASTED BEETS AND CARROTS ...
From imagination-and-creation.blogspot.com
WORLD BEST ROASTED FOOD RECIPES: CITRUS-GINGER ROASTED ...
From roastedfood.blogspot.com
14 ROASTED BEET RECIPES THAT EVERYONE WILL LOVE | ALLRECIPES
From ceritakuliner.com
CITRUS-GINGER ROASTED BEETS AND CARROTS BEST DISHES
From familytopsecretrecipes.blogspot.com
ROASTED BEETS AND CARROTS WITH CITRUS VINAIGRETTE RECIPE ...
From eatyourbooks.com
CITRUS GINGER ROASTED BEETS AND CARROTS RECIPES
From tfrecipes.com
ROASTED GINGER CARROTS RECIPES
From tfrecipes.com
CITRUS-GINGER ROASTED BEETS AND CARROTS - MASTERCOOK
From mastercook.com
CITRUS-GINGER ROASTED BEETS AND CARROTS RECIPE | ROASTED ...
From pinterest.com
CITRUS-GINGER ROASTED BEETS AND CARROTS RECIPE - FOOD ...
From fooddrinkrecipes.com
CITRUS-GINGER ROASTED BEETS AND CARROTS RECIPE- GRAPEFRUIT ...
From pinterest.com
CITRUS-GINGER ROASTED BEETS AND CARROTS | RECIPE | ROASTED ...
From pinterest.ca
RECIPES/CITRUS-GINGER-ROASTED-BEETS-AND-CARRO.JSON AT ...
From github.com
BEETS SALADS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
CITRUS-GINGER ROASTED BEETS AND CARROTS
From khiraya.life
CITRUS-GINGER ROASTED BEETS AND CARROTS - CARROTS
From worldrecipes.org
CITRUS GINGER ROASTED BEETS AND CARROTS ALLRECIPES.COM RECIPE
From crecipe.com
SEEDLIP CITRUS-GINGER ROASTED BEETS AND CARROTS — NON ...
From nonalcoholicspiritsupply.com
BEST WESTERN FOOD RECIPES: CITRUS-GINGER ROASTED BEETS AND ...
From westernfoodrecipesbook.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love