Rosemary Garlic Roasted Carrots Food

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

ROSEMARY GARLIC ROASTED CARROTS

Steps:

• Preheat oven to 425°F.
• Line a baking sheet with aluminum foil or parchment paper. Place carrots in a single row across the foil or parchment paper.
• In a medium bowl, mix together olive oil, brown sugar, garlic, and rosemary. Drizzle over carrots and toss to coat. Season with salt & pepper.
• Roast carrots at 425°F for 25 to 30 minutes. Serve immediately.

ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
• Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
• Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
• Dump the beets into the baking dish with the carrots.
• Roast for 55 minutes, stirring halfway through.
• Serve.

ROSEMARY ROASTED BABY CARROTS

Steps:

• Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.