Roasted Carrots With Chestnuts And Golden Raisins Food

ROASTED CARROTS WITH CHESTNUTS AND GOLDEN RAISINS

Steps:

• Heat oven to 400. On a fimmed baking sheet, toss carrots with olive oil, 1/4 tsp salt and pepper. Roast for 15 minutes. Stir in chestnuts, raisins and honey. Roast another 10 to 15 mins, until fork-tender. Gently toss carrots with remaining 1/4 tsp salf.

ROASTED CARROTS

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.

ROASTED CARROTS WITH CHESTNUTS AND GOLDEN RAISINS

Steps:

• Directions: Heat oven to 400 degrees Fahrenheit. On a rimmed baking sheet, toss carrots with olive oil, ¼ teaspoon of the salt, and the pepper. Roast at 400 degrees Fahrenheit for 15 minutes. Stir in chestnuts, raisins, and honey. Roast another 10 to 15 minutes, until fork-tender. Gently toss carrots with remaining ¼ teaspoon salt.

ROASTED CARROTS

Steps:

• Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes. Meanwhile, soak 1/4 cup raisins in 1/4 cup water. Add the raisins and 1/4 cup chopped walnuts to the carrots; stir and continue roasting, 10 more minutes. Toss with the juice of 1 lemon, some chopped cilantro and dill, and salt to taste.

GARLIC ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
• Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

MAPLE RAISIN CARROTS

Steps:

• In a large saucepan, melt butter. Stir in brown sugar and syrup. Cook, uncovered, over medium heat for 3-5 minutes or until thickened. Stir in carrots and raisins. Sprinkle with salt and pepper. Cook 3-5 minutes longer or until carrots are tender.

ROASTED CARROTS WITH GREMOLATA

Steps:

• Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time.
• Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!

ROASTED PARMESAN-GARLIC CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
• Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

ROASTED CARROTS WITH CARDAMOM BUTTER

Steps:

• Position rack in lower third of oven; preheat to 450ºF.
• Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 20 to 30 minutes. Serve immediately.

OVEN-ROASTED CARROTS

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.

ROASTED CARROTS WITH CUMIN & WHITE WINE

Steps:

• Pre-heat the oven to 425°F.
• Place the carrots in greaseproof paper in a roasting tin.
• Pour over the white wine and add the butter to the carrots. Sprinkle over the cumin seeds and toss the carrots until evenly coated.
• Fold the greaseproof paper to seal in the moisture and cook in the oven for 45-50 minutes or until the carrots are cooked but still crunchy.

CARROTS WITH RAISINS

Steps:

• In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.

ROASTED CARROTS WITH SAGE AND WALNUTS

Steps:

• HEAT BAKING SHEET Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven 10 minutes. Microwave butter and honey in large bowl until butter melts, about 1 minute.
• ROAST Toss carrots with butter mixture in bowl. Spread carrots on heated baking sheet. Roast, shaking pan occasionally, until carrots are browned and tender, about 30 minutes. Return carrots to empty bowl and toss with walnuts and sage. Season with salt and pepper. Serve.