Savory Roasted Baby Carrots Food
ROSEMARY ROASTED BABY CARROTS
Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SAVORY ROASTED CARROTS WITH MUSHROOMS
You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.
Nutrition Facts :
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
BABY CARROTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
PARMESAN CRUSTED BABY CARROTS
A simple and delicious way to create a carrot side-dish.
Provided by Becky Taylor
Categories Side Dish Vegetables Carrots
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
- Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
- Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g
SAVORY ROASTED BABY CARROTS
These salty little morsels are better than french fries, IMHO. You can go a little heavier on any of the seasonings, to taste, sometimes I even add a touch of cayenne for those who like a *kick*-
Provided by jrthrmn
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss the carrots with the olive oil, thoroughly coating all the carrots. Spread in a single layer on a baking sheet (I like to line mine with foil, makes for easy cleanup). Bake at 450 degrees Fahrenheit for 30 minutes, stirring them around every 10 minutes. The carrots will become browned and caramelized, and the littlest ones may get quite brown, I have found they are just as delicious (maybe the most delicious) and leave them alone :) After they are roasted, sprinkle with the seasonings, and toss together to distribute the seasonings evenly throughout.
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- Line the carrots up on the baking sheet. Drizzle over the olive oil mixture and roll the carrots to cover the in the oil.
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- Preheat the oven to 425 degrees F. Peel the carrots and cut off the tops. Slice carrots on the diagonal so each piece is about 1/2 inch thick at the widest part (each diagonal cut you make should be about 1 inch apart). Make sure carrots are all cut around the same size to ensure even roasting.
- Add cut carrots to a very large sheet pan. (I use a 15-inch by 21-inch sheet pan. See Note 1.) FOR SWEET CARROTS: Add olive oil and salt. FOR SAVORY CARROTS: Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat all the carrots.
- Spread carrots into an even layer and roast in the oven for 10 minutes. Remove from the oven and quickly toss/flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until caramelized and tender. (Time will vary based on actual oven temperature, how spread out carrots are, and personal preference for how roasted you want the carrots.)
- Remove the carrots from the oven. FOR SAVORY CARROTS: Toss with fresh herbs and serve immediately. FOR SWEET CARROTS: Whisk together honey, melted butter, and cinnamon in a small bowl until smooth. Drizzle over the carrots and toss. Serve immediately.
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- Cut off stems—leave a few inches of the stems on the carrots—and wash them really well. Once they’re clean, GENTLY peel off a thin layer of the skin. If the carrots look super clean you can skip this part, but mine needed it.
- Put the carrots on a rimmed baking sheet and drizzle a teaspoon of olive oil over the carrots and toss to coat. There were only about six to eight carrots per bunch in mine, if you have more you may want to add another teaspoon of olive oil. If you don’t use oil to cook, that’s fine, just omit it. I like to roast baby carrots with a little oil so they don’t dry up.
- Season with sea salt and black pepper and roast in a 375° oven for fifteen to twenty minutes, checking them every ten minutes. If the thinnest carrots are done before the thicker carrots, remove them from the oven so they don’t char.
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- Arrange the carrots on a baking sheet lined with parchment paper. Drizzle the extra garlic butter mixture on top of the carrots. Roast for 15 minutes, then top the carrots with the Parmesan cheese.
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ROSEMARY ROASTED BABY CARROTS RECIPE: HOW TO MAKE IT
Directions. 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 …
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SAVORY ROASTED BABY CARROTS RECIPE - FOOD.COM. These salty little morsels are better than french fries, IMHO. You can go a little heavier on any of the seasonings, to taste, sometimes I even add a touch of cayenne for those who like a *kick*-Total Time 35 minutes. Prep Time 5 minutes. Cook Time 30 minutes. Yield 4 serving(s) Number Of Ingredients 6. …
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