Roasted Carrots With Almonds And Olives Food

EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT RECIPE BY TASTY

Steps:

• To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.
• For the carrots: Preheat the oven to 400°F.
• Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
• Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
• For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
• Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
• Chop mint and set aside.
• To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
• Serve warm and enjoy.

GLAZED CARROTS WITH ALMONDS

Steps:

• Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS

Steps:

• Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
• In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
• While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT

Steps:

• Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.1/2 Cup - Balsamic Vinegar
• Preheat the oven to 400°F
• Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about 1/2 inch thick across. If using larger carrots, you may need to cut cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.1 Pound - Carrots1 Tbsp - Olive oilPinch - SaltPinch - Black Pepper
• Drizzle carrots with maple syrup and cook in oven. After 10 minutes, flip carrots and cook another 5 minutes or until a deep golden brown.2 Tbsp - Maple Syrup
• In a small oven proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from oven and set aside.2- 3 Tbsp - Sliced Almonds
• Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.1/4 Cup - Castelvetrano Olives1 Tsp - Lemon Zest1 Tsp - Olive Oil
• Chop mint and set aside.1 - Tbsp Fresh Mint
• Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
• Serve with love and enjoy! :)

BABY CARROTS WITH ALMONDS

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.

CARROTS WITH ALMOND PURéE

Steps:

• Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt.
• Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes. Add carrots and let cool.
• Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.
• Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.

ROASTED CARROTS WITH LEMON AND OLIVES

Steps:

• Heat oven to 350°F
• Combine the carrots, garlic, olive oil, and lemon in a shallow baking dish. Stir to blend.
• Bake, stirring occasionally, until carrots are tender and lightly browned, about 45 minutes. Add the olives. Bake 10 minutes longer. Make sure carrots are cooked through, and remove from oven. Voila!

CARROTS IN ALMOND SAUCE

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm. , In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat.