Italian Roasted Carrots Food

ITALIAN ROASTED CARROTS

Steps:

• Preheat oven to 400°F (207°C).
• Chop the carrot tops off and peel the skin of the carrots with a peeler.
• Arrange the carrots on a baking sheet, and drizzle the olive oil on the carrots. Turn and roll the carrots so the surface is evenly coated with the olive oil. Sprinkle the Italian seasonings on top of the carrots, follow by the salt.
• Roast the carrots for 15 minutes, remove from the oven and sprinkle the Parmesan cheese evenly on the carrots. Put the carrots back into the oven for a few more minutes, or until the cheese melts. Remove from the oven, top with the fresh oregano and serve immediately.

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.

ITALIAN CARROTS

Steps:

• Clean the carrots and peel the garlic. NOTE: If the carrots are fresh and do not have too many knobby nooks and crannies, I scrub them rather than peel them, preferring to keep the flavor and nutrients of the skin. Just be sure to get off all the dirt, black spots, deep cracks, and both ends.
• Slice the carrots into medallions, on the bias about 1/4" thick. Mince the garlic. Set the vegetables aside.
• In a non-stick skillet over medium-high heat, add the fennel seeds to the dry pan. Slide them around gently or stir with a wooden spoon to prevent burning but cook them to brown. You want to smell the faint liquorice aroma of the seeds and see their brown color darken just slightly. At this point, add the butter and oil.
• When the butter melts, add the carrots and garlic, stirring to coat everything in the seeds and liquid. Reduce the heat to medium-low, browning the carrots in the fat, stirring occasionally to prevent burning. This should take about 10-12 minutes.
• Sprinkle with the sugar and, once it has coated the carrots, season with salt and pepper to taste.
• Remove to a platter and serve.

ITALIAN PARMESAN ROASTED CARROTS

Steps:

• Preheat oven to 450 degrees.
• Line a shallow baking pan with foil, set aside.
• Cut carrots into 1 1/2 inch thick slices; if the carrots are thick you might want to cut in half lenghtwise before slicing to promote even roasting.
• Place the cut carrots on prepared pan, toss with 2 tablespoons of the dressing.
• Cover with foil and bake for 20 minutes.
• Remove foil, stir and continue to bake an additional 20 to 25 minutes or until carrots are crisp-tender, stirring occasionally.
• Just before serving, toss with remaining dressing and cheese.