Roasted Carrots With Caramelized Walnut Crema And Pecorino Food

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CARROT-WALNUT CUPCAKES



Carrot-Walnut Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 25

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup (51/3 tablespoons) unsalted butter, melted
1/3 cup walnut oil or vegetable oil
1 teaspoon pure vanilla extract
1 3/4 cups finely grated carrots (about 2 medium)
1/2 cup walnuts, roughly chopped
1 tablespoon finely chopped candied ginger
Cooking spray
1 large carrot, peeled
3/4 cup granulated sugar
3/4 cup water
12 walnuts
6 tablespoons unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 1/2 cups confectioners¿ sugar, sifted

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula.
  • Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely.
  • Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool.
  • Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO



Roasted Fennel with Charred Tomatoes, Olives, and Pecorino image

The flavor of fennel sings when roasted, and marries well with the Mediterranean flavors of slightly charred tomatoes, meaty kalamata olives, and crystalline bursts of earthy, aged Parmesan cheese. The textures and flavors play off each other in this simple one-pan dish that makes an elegant first course or accompaniment to fish, seafood, lamb, or chicken.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

2 large bulbs fennel, quartered through the core
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounce piece pecorino cheese
4 plum tomatoes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
  • Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.

Nutrition Facts : Calories 251 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 385 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 7 grams, Sugar 2 grams

ROASTED, CARAMELIZED CARROTS WITH GARLIC



Roasted, Caramelized Carrots With Garlic image

Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

Provided by Penny Stettinius

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 whole carrots, cleaned
olive oil
kosher salt
freshly cracked black pepper
3 garlic cloves, chopped
1/4 cup fresh parsley, minced

Steps:

  • Preheat the oven to 375 degrees.
  • Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
  • Place on a roasting pan. Do not cover.
  • Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
  • The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
  • Remove from the oven and toss in the parsley.

Nutrition Facts : Calories 42.2, Fat 0.3, Sodium 65.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.4, Protein 1.1

ROASTED FENNEL AND CARROTS WITH PECORINO



Roasted Fennel and Carrots With Pecorino image

Make and share this Roasted Fennel and Carrots With Pecorino recipe from Food.com.

Provided by AmandaInOz

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

4 fennel bulbs, cut horizontally into 1/3-inch-thick slices (about 3 1/2 pounds)
2 teaspoons chopped fennel leaves, for garnish
2 carrots, peeled, cut diagonally into 1/3-inch-thick slices
2 teaspoons fresh thyme, chopped
1/2 cup pecorino cheese, grated
1/3 cup extra virgin olive oil

Steps:

  • Preheat oven to 375°F.
  • Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper.
  • Sprinkle with thyme, then cheese. Drizzle with oil.
  • Bake until vegetables are tender and top is golden brown, about 1 1/4 hours.
  • Sprinkle with fronds.

CARAMELIZED CUMIN-ROASTED CARROTS



Caramelized Cumin-Roasted Carrots image

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

Provided by DailyInspiration

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

nonstick cooking spray
12 carrots, peeled and cut on the diagonal into 1/2 inch pieces (medium to large)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Steps:

  • Preheat oven to 400 degrees F. Spray a large rimmed baking sheet with nonstick spray.
  • Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in a single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Nutrition Facts : Calories 91.8, Fat 4.9, SaturatedFat 0.7, Sodium 666.5, Carbohydrate 11.9, Fiber 3.5, Sugar 5.8, Protein 1.2

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