ORANGE-ROASTED RAINBOW CARROTS
Steps:
- Preheat the oven to 450˚.
- Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
- Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
- Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.
CARROTS WITH ORANGE-HAZELNUT VINAIGRETTE
Beta Carotene: Carrots are loaded with this member of the carotenoid family (responsible for all the pretty oranges, yellows and reds we see in fruits and vegetables). Our bodies convert Beta Carotene to vitamin A, which helps promote healthy skin and vision (especially at night). Beta carotene is also an antioxidant: It seeks out free radicals in the body to stabilize them.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast until golden, 8 to 10 minutes. Cool and slightly crush (the bottom of a measuring cup works well).
- Add the coriander to a small skillet and swirl over medium heat until toasted, about 2 minutes. Crack the coriander and add to a baking dish along with the hazelnuts, shallots, vinegar, honey, 1/2 teaspoon salt, the cayenne and the juice of 1 orange. Whisk in the olive oil in a slow and steady stream. Set aside.
- Fit a medium, shallow pot with a steamer insert and add about an inch of water. Bring to a simmer, add the carrots, cover and steam until just fork-tender, 10 to 12 minutes. Transfer to the baking dish, toss gently and allow the carrots to cool in the vinaigrette at room temperature.
- Segment the remaining orange and arrange the carrots on a serving platter, topped with the orange segments. Sprinkle with salt if desired. Serve.
Nutrition Facts : Calories 190 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 3 grams, Sugar 13 grams
ROASTED RAINBOW CARROTS WITH ORANGE-SHALLOT VINAIGRETTE
A colorful and delicious side dish with roasted rainbow carrots and a bright orange-sherry vinaigrette.
Provided by Marilena Leavitt
Categories Side Dish
Time 30m
Yield serves 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Cut the carrots in half and arrange them in single layer on rimmed baking sheet. Add 2 tablespoons Kosterina olive oil and orange peel; sprinkle with salt and pepper and toss.
- Roast until tender, about 30 minutes.
- To make the vinaigrette, combine all ingredients in a mason jar and shake well.
- Transfer carrots and any juices to a serving platter. Drizzle with most of the orange vinaigrette while they are still warm and serve.
ROASTED CARROTS WITH VINAIGRETTE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
- Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
- Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.
ROASTED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.
ROASTED SHALLOT VINAIGRETTE
This is a nice dressing to have on hand. It makes a simple tossed salad very special. It would also be nice as a baste for chicken or even salmon.
Provided by Normaone
Categories Salad Dressings
Time 53m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 400^F.
- In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
- Stir to coat evenly.
- Cover and bake until tender and golden, about 40 minutes, stirring now and then.
- Drain shallots and garlic and place in a blender or food processor.
- Reserve oil.
- Puree shallots and garlic and transfer to a heavy medium skillet.
- Add remaining 1/4 cup olive oil, stirring to combine.
- Over medium heat, continue stirring until brown, about 3 minutes.
- Return to processor and add remaining ingredients, including the reserved oil.
- Process until well blended.
- Season to taste.
- Can be made ahead and refrigerated.
- Bring to room temperature before using.
Nutrition Facts : Calories 1642.1, Fat 162.8, SaturatedFat 22.4, Sodium 1214.9, Carbohydrate 43.5, Fiber 0.9, Sugar 10.1, Protein 7.6
EASY ROASTED CARROTS AND SHALLOTS
This carrot and shallot side dish goes well with roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.
Nutrition Facts : Calories 217 g, Fat 7 g, Fiber 7 g, Protein 4 g
GARLIC ROASTED RAINBOW CARROTS
Cleanup couldn't be easier with this recipe! Baby rainbow carrots are topped with chopped garlic and parsley and dotted with butter, then roasted in a foil packet! Serve right from the packet and toss the foil when done!
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Carrots
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
- Bake in the preheated oven until carrots are soft, about 25 minutes.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 10.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.4 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 207.1 mg, Sugar 5.4 g
ROASTED CARROTS WITH CITRUS VINAIGRETTE
Provided by Allison Arevalo
Categories Citrus Side Bake Roast Christmas Easter Thanksgiving Vegetarian Kid-Friendly Quick & Easy Low Sodium Back to School Dinner Lunch Vinegar Carrot Healthy Honey Shallot Orange Juice Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
- Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
- When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.
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