Make Ahead Baked Carrots Food

ROASTED CARROTS

Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.

BAKED CARROTS

Baked Carrots image

"THESE CARROTS are compatible with most any meal. The chicken broth gives them great flavor. Whenever I serve this dish, there are never any leftovers. For a variation, this vegetable combination is delicious mashed in with potatoes."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 3

Ingredients

1 pound carrots, cut into sticks
1 bunch green onions with tops, chopped
1 cup chicken broth

Steps:

Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein.

QUICK AND EASY BAKED CARROTS

Quick and Easy Baked Carrots image

Baked carrots with light sweet glaze.

Provided by wilsondogg

Categories Side Dish Vegetables Carrots

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 bunch carrots, trimmed
butter-flavored cooking spray (such as I Can't Believe It's Not Butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
Bake in preheated oven until carrots are tender, 20 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g

MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH

Make-Ahead Ham and Caprese Picnic Sandwich image

Provided by Valerie Bertinelli

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 large beefsteak tomato, cut into 6 slices
3/4 pound prosciutto cotto (Italian cooked ham)
One 10- by 5-inch loaf of ciabatta
8 ounces fresh mozzarella, drained and sliced
1 cup basil chiffonade

Steps:

Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

MAKE AHEAD CITRUS CARROTS

Make Ahead Citrus Carrots image

A great make ahead vegetable dish that you can bring to a family gathering or potluck. Only needs reheating to serve. This dish is vegetarian but can be made vegan by substituting good quality vegan margarine for the butter.

Provided by yummyeats

Categories Vegetable

Time P1DT20m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs baby carrots
1/2 cup orange marmalade
1/4 cup butter
1/4 cup frozen orange juice concentrate, thawed
1/4 cup brown sugar
1/2 teaspoon salt

Steps:

Cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
Once carrots cook drain and place in a microwaveable casserole dish with lid.
Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
Cover and refrigerate overnight (8-24 hours).
Before reheating, stir.
Microwave on high for 4-5 minutes stirring every few minutes.

Nutrition Facts : Calories 143.8, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 231.1, Carbohydrate 26.2, Fiber 1.8, Sugar 21.9, Protein 0.8

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