ROASTED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.
CHARRED CARROTS WITH ORANGE AND BALSAMIC
Ina Garten was one of the people who made roasted whole carrots fashionable for home cooks, back when "The Barefoot Contessa Cookbook" - her first - was published in 1999. Brightening up basic dishes with lemon, orange and vinegar became one of her signatures. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving 2020.
Provided by Julia Moskin
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 4 inches away from the broiler and heat the broiler.
- Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
- Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
- Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
ORANGE ROASTED BABY CARROTS
This is an easy and delicious way to cook carrots. Try to choose a bag that is fairly dry (not been sprayed over and over by the grocery store mister) so that they will caramalize better.
Provided by Paja9203
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 475 degrees.
- Spray a cookie sheet with cooking spray.
- Toss the carrots, oil and salt together, put them on the cookie sheet in a single layer, and place in the oven.
- Meanwhile, in a small pan, heat the marmalade, ginger and water.
- After 12 minutes, shake the cookie sheet and drizzle the marmalade mixture over the carrots.
- Continue roasting for another 8 minutes or until desired degree of doneness is reached.
ROASTED ORANGE-PAPRIKA CARROTS
Make and share this Roasted Orange-Paprika Carrots recipe from Food.com.
Provided by BarbryT
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).
- Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
- Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
- Bake 30 minutes.
- Add the butter and lemon juice to the pan, stirring to melt the butter. Continue baking about 5 minutes or until the carrots are glazed and tender.
Nutrition Facts : Calories 130, Fat 6.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 227.2, Carbohydrate 17.5, Fiber 4.9, Sugar 8.8, Protein 1.7
ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE
A colorful and delicious side dish with roasted rainbow carrots and a bright orange-sherry vinaigrette.
Provided by Marilena Leavitt
Categories Side Dish
Time 30m
Yield serves 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Cut the carrots in half and arrange them in single layer on rimmed baking sheet. Add 2 tablespoons Kosterina olive oil and orange peel; sprinkle with salt and pepper and toss.
- Roast until tender, about 30 minutes.
- To make the vinaigrette, combine all ingredients in a mason jar and shake well.
- Transfer carrots and any juices to a serving platter. Drizzle with most of the orange vinaigrette while they are still warm and serve.
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