Oven Roasted 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.

HONEY ROASTED CARROTS

Honey Roasted Carrots image

Simple. Easy. Delicious.

Provided by FrackFamily5 CA->CT

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 4

Ingredients

8 carrots, peeled
3 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 g

OVEN-ROASTED CARROTS

Oven-Roasted Carrots image

"My family really looks forward to carrots when they're prepared this flavorful way." -- Marlene Schott

Provided by Trnquilit

Categories Onions

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs baby carrots
4 small onions (quartered)
6 garlic cloves (peeled)
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 -2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Place carrots, onions & garlic in two greased 15" x 10" x 1" baking pans; drizzle w/oil & vinegar.
Sprinkle w/thyme, salt & pepper; gently toss to coat.
Cover & bake 450 degrees for 20 min; stir.
Bake, uncovered for 10 min; stir again.
Bake 10 min longer or until carrots are crisp-tender.

Nutrition Facts : Calories 87.5, Fat 3.6, SaturatedFat 0.5, Sodium 235.8, Carbohydrate 13.5, Fiber 4, Sugar 6.9, Protein 1.3

OVEN-ROASTED CARROTS

Oven-Roasted Carrots image

Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.

Provided by thedailygourmet

Categories Side Dish Vegetables Carrots

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

½ pound carrots, peeled and cut into 3-inch-long pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
¼ cup chopped pecans
¼ cup panko bread crumbs

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g

OVEN-ROASTED CARROTS

Oven-Roasted Carrots image

Make and share this Oven-Roasted Carrots recipe from Food.com.

Provided by kidzmom42

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs baby carrots
2 -3 tablespoons olive oil
2 -3 tablespoons balsamic vinegar
salt
pepper

Steps:

Place carrots on baking sheet. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Mix well and bake at 350 for 30 minutes or until tender. Stir occasionally.

Nutrition Facts : Calories 92.8, Fat 4.7, SaturatedFat 0.7, Sodium 118.1, Carbohydrate 12.5, Fiber 2.7, Sugar 7.2, Protein 1

OVEN-ROASTED CARROTS

Oven-Roasted Carrots image

My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 to 2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.

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