Lemon Roasted Onions Carrots Food

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

ROASTED CARROTS WITH LEMON

Steps:

• Preheat the oven to 425 degrees F.
• Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

RUSTIC CHICKEN WITH CARROTS AND ONIONS

Steps:

• Combine all the ingredients for the flavored oil in a cold skillet.
• Cook on medium heat until the garlic and shallots are golden brown. Strain.
• Reserve the flavored oil and use for salad dressing, or to cook other dishes. It has such an amazing, in depth flavor.
• Wipe out the skillet, you'll use it to cook the rest of the meal.
• Prepare the chicken thighs. I cut out all the fat from the chicken thighs. Cover with plastic wrap and pound to an even thickness. Season with salt and pepper on both sides.
• Heat 2 Tablespoons of the flavored oil, red wine vinegar and lemon juice in the same large skillet on medium high heat.
• Dredge the chicken in flour and place in the skillet.
• Cook until golden on both sides.
• Top with the onions, season with salt and pepper.
• Add the carrots on top of the onions and season with salt and pepper also.
• Pour in the chicken broth, until it barely covers the food.
• Cover and continue simmering for about 30 minutes until the carrots are tender. If you use regular baby carrots, you will need to cook it longer. I would just use regular carrots and cut them to the correct size or cut the baby carrots in half.
• Using a slotted spoon, remove the chicken and vegetables to your serving dish (I like serving this on top of rice).
• Meanwhile, take the remaining juices from the pan, strain them and make sure you have at least 1/2 a cup. Add more chicken broth if necessary.
• Return to the same skillet and add the cream cheese. Yep, we just made the whole meal in one skillet! I'm always up for less dishes to wash:). Melt the cream cheese in the broth, constantly whisking, to have a smooth consistency.
• Pour over the chicken and vegetables and garnish with minced parsley.

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.

LEMON-THYME ROASTED CARROTS

Steps:

• Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

BROWN SUGAR GLAZED CARROTS

Steps:

• Preheat oven to 220C/425F (standard) or 200C/400F (fan).
• Cut carrot on the diagonal into 4cm / 1.75" lengths. Halve thicker end so they are all roughly the same width.
• Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
• Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
• Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.

LEMON ROASTED ONIONS & CARROTS

Steps:

• Cut onions and lemons into 8 wedges each.
• Combine onion, lemon, carrots, garlic and rosemary in baking dish.
• Drizzle with the oil. stir gently.
• Bake uncovered in a moderate oven for one hour till tender.
• Increase oven temperature to hot, bake further 10 minutes till browned and golden.

HERB ROASTED APPLES, ONIONS AND CARROTS

Steps:

• Pre-heat an oven to 375 degrees.
• Line a cookie sheet with tin foil and spray with non-stick spray, set aside.
• Place all ingredients in a large zip-lock bag and mix well ensuring all ingredients are evenly coated with oil and spices.
• Place apple, onion and carrot mixture on a single layer over the pre-lined cookie sheet.
• Bake for 45 minutes or until onions are caramelized and carrots are tender.

CARROTS AND ONIONS

Steps:

• Place butter in medium stockpan and melt.
• add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes.
• enjoy.

YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES

Steps:

• Make the covered-pot carrots and spring onions
• Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
• Make the herb sauce
• Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
• Put it all together
• Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.

ROASTED CARROTS AND RED ONIONS WITH PECANS, FENNEL, AND MINT

Steps:

• Main Dish
• Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. of pecan or olive oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
• Meanwhile, cook pecans, coriander seeds, crushed red pepper flakes, paprika, and remaining 2 Tbsp. of pecan or olive oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in red wine vinegar and lemon juice; season vinaigrette with salt and pepper.
• Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
• Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter torn mint over top.