Roasted Carrots In Olive Oil Food
SIMPLE ROASTED CARROTS RECIPE
A couple of small tips make all the difference in making the BEST roasted carrots! Roasted at a high temperature, these carrots are perfectly tender with beautiful caramelized edges. So many ways to flavor roasted carrots, whether you like them sweet or savory.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 8
Steps:
- Heat your oven to 400 degrees F.
- Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) Season with kosher salt and black pepper. Toss to combine.
- Transfer the carrots to a baking pan, making sure to spread them well in one single layer.
- Roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. Check part-way through and turn carrots over to get even color on both sides.)
- Remove from oven. Transfer the roasted carrots to a serving bowl. Here, you can add flavor to your liking. To follow the recipe, season with turmeric and harissa spice blend. If you like, add a little minced garlic and a splash of lime juice. Toss to combine. Garnish with fresh parsley.
Nutrition Facts : Calories 64.4 kcal, Sodium 492.1 mg, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 13.5 g, Fiber 4.4 g, Protein 1.5 g, ServingSize 1 serving
HONEY ROASTED CARROTS
Simple. Easy. Delicious.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 4
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
ROASTED CARROTS RECIPE BY TASTY
Here's what you need: carrot, olive oil, salt, black pepper, maple syrup, fresh parsley
Provided by Chris Salicrup
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
- Roast for 20 minutes.
- Top with parsley.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 0 grams, Sugar 8 grams
ROASTED CARROTS IN OLIVE OIL
An friend who was emigrating gave me this recipe, and I always think of her when I make it. It is always surprisingly popular, and it barely qualifies as a recipe! Don't you love hints like that? I was sure that she added a secret ingredient, but it's so good just as it is. The natural sweetness of the carrots makes it delicious. This is a side dish you can roast on the bottom shelf of the oven while a casserole is cooking. I never cook enough of them - mainly because I get tired of peeling carrots! There's no law that says you can't have a volunteer do this, it's a boring job : ) This is surprisingly popular with guys who never ever eat vegetables or salad, and I've seen them sneak the last spoonful out from under the nose of their best friend, and argue about it! Even though there is meat over... I mean, it's healthy, sugar-free, why do they like it so much?!? I reckon they think it's cooked in butter ; )
Provided by Liffey
Categories Vegetable
Time 57m
Yield 5 serving(s)
Number Of Ingredients 2
Steps:
- Peel carrots, and chop into 2" lengths, then cut these in half.
- Fill a shallow casserole dish with carrots, and pour olive oil over them - enough to cover the carrots.
- Cover with tin foil and roast on bottom shelf for the last 45 minutes (or an hour, no more) of whatever's being cooked on the middle shelf.
Nutrition Facts : Calories 463.9, Fat 43.7, SaturatedFat 6, Sodium 138.9, Carbohydrate 19.2, Fiber 5.6, Sugar 9.1, Protein 1.9
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
ROASTED CARROTS
These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch
Provided by John Torode
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
- Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.
Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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