OVEN-ROASTED SPICED CARROTS
I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
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.
MOROCCAN-SPICED ROASTED CARROTS
Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!
Provided by kelljob
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
- Roast in the preheated oven, turning often, 20 to 30 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g
ROASTED SPICED CARROTS & LABNEH
Serve roasted spiced carrots on a deliciously creamy, cool bed of thick labneh (strained yogurt). In this recipe you can make your own labneh
Provided by Esther Clark
Categories Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Spoon the natural yogurt into the middle of a double layer of muslin, then tie the ends at the top using kitchen string. Hang the muslin sack over the tap and leave to drain into the sink overnight.
- The next day, tip the labneh into a bowl and stir in ½ tsp fine sea salt and most of the dill.
- Heat the oven to 220C/200C fan/gas 8. Toss the carrots, olive oil, za'atar and coriander seeds together on a baking sheet and arrange in a single layer. Roast for 15-20 mins, or until tender. Season.
- Spread the labneh over a serving plate and top with the carrots. Scatter with the rest of the dill, then drizzle with extra virgin olive oil and sprinkle over some chilli flakes, if using. Serve with crusty bread.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
SPICED CARROTS
These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!
Provided by Lois M
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Steam carrots until tender crisp.
- Drain.
- Add remaining ingredients.
- Stir until butter is melted through.
- Can be re-heated when ready to serve.
Nutrition Facts : Calories 407.2, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 276.1, Carbohydrate 52, Fiber 3.1, Sugar 43.3, Protein 1.6
SPICED ROASTED CARROTS AND ONION
After being tossed in a mixture of extra-virgin olive oil, honey, salt, and pepper, carrots and onions are roasted in a hot oven until they're slightly soft and caramelized. They shine in a salad like this Carrot, Avocado, and Feta with Spring Greens, or can be enjoyed as a simple side dish for roasted chicken.
Provided by Lauryn Tyrell
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, thencut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.
- Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)
ROASTED CARROTS WITH YAJI SPICE RELISH
A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.
Provided by Yewande Komolafe
Categories vegetables
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
- As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
- While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.
ROASTED SPICED CARROTS
Make and share this Roasted Spiced Carrots recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400º F.
- Combine the oil, garlic, sugar, cumin, salt, cinnamon, and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender.
- Remove from oven and add the raisins, lemon juice, and parsley. Toss well.
- (Can be made up to 1 day ahead. Cover and refrigerate.).
Nutrition Facts : Calories 201.9, Fat 7.5, SaturatedFat 1, Sodium 379.6, Carbohydrate 34.4, Fiber 7.1, Sugar 19.2, Protein 2.8
SPICED CARROTS
Carrots cooked in wine with raisins and spices.
Provided by Beth Bean Fox-Ebert
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
- Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g
CUMIN-SPICED ROASTED CARROTS
Seasoned with thyme, rosemary, garlic and cumin, these buttery roasted carrots are so tender and full of flavour that they're sure to be the star side of Sunday dinner
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 9
Steps:
- Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
- In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.
Nutrition Facts : Calories 63 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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