ROASTED CARROTS RECIPE BY TASTY
Here's what you need: carrot, olive oil, salt, black pepper, maple syrup, fresh parsley
Provided by Chris Salicrup
Categories Sides
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
- Roast for 20 minutes.
- Top with parsley.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 0 grams, Sugar 8 grams
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
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.
HONEY-ROASTED CARROTS RECIPE BY TASTY
Here's what you need: whole carrots, butter, honey, salt, pepper
Provided by Camille Bergerson
Categories Sides
Yield 3 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400ºF (200ºC).
- In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
- Bake for 25-30 minutes.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 0 grams, Sugar 18 grams
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 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.
ROASTED CARROTS RECIPE
Roasted Carrots are the perfect side dish. Made with just a few pantry staple ingredients. You'll love the garlic infused oil for serving.
Provided by Natalya Drozhzhin
Categories Easy
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F. Peel and cut carrots if desired.
- Place them on a baking sheet. Drizzle with oil and seasoning and toss to coat.
- Bake for about 20 minutes or until they are fork tender.
- Optionally, mince garlic and combine in a small dish with 2 Tbsp of extra virgin oil and finely chopped parsley. For the best flavor, make this sauce and let the flavors meld as the carrots are roasting. Drizzle the garlic mixture over carrots right before serving.
Nutrition Facts : Calories 126 kcal, Carbohydrate 15 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 492 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
EASY ROASTED CARROT "FRIES"
These baked carrot fries are a simple side to go with burgers or chicken and pair perfectly with ketchup.
Provided by Amy Palanjian
Categories Dinner
Time 25m
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Arrange your carrots on a cutting board.
- Cut the ends off of the carrots.
- Peel the carrots.
- Slice into matchsticks, each about the width of a pencil.
- Place the sliced carrots onto a large rimmed baking sheet and toss with the olive oil and salt.
- Spread out as evenly as possible (this will help them to get a little crisp in spots, which makes them really yummy).
- Bake for 20-24 minutes or until just starting to brown and are soft in texture. Serve with your favorite dipping sauce.
Nutrition Facts : Calories 68 kcal, Sugar 4 g, Sodium 354 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 9 g, Fiber 3 g, Protein 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
OVEN-ROASTED CARROTS
Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.
Provided by thedailygourmet
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g
GREAT ROASTED CARROTS
Recipe video above. In my opinion, there is only one way to roast carrots - on a high temperature so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Cooked this way, you need nothing more than salt and pepper, though a hit of garlic never hurts!Extra flavouring options - see Note 3.
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- Roast 20 minutes: Spread out on tray, roast 20 minutes.
- Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- Sprinkle with parsley and serve!
Nutrition Facts : Calories 132 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 487 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
ROASTED CARROTS
Roasted carrots, so tender, healthy, tasty, and easy to make. They're the perfect side dish for any meal and only require 7 ingredients and 30 minutes!
Provided by Iosune
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 430ºF or 220ºC.
- Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.
- Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
- Bake for 20-30 minutes or until golden brown and tender.
- Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
- Keep the leftovers in a sealed container in the fridge for 4-7 days.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 125 calories, Sugar 8.6 g, Sodium 227 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 15.6 g, Fiber 2.9 g, Protein 1.2 g
ROASTED CARROTS
These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch
Provided by John Torode
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
- Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.
Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
SIMPLE ROASTED CARROTS RECIPE
A couple of small tips make all the difference in making the BEST roasted carrots! Roasted at a high temperature, these carrots are perfectly tender with beautiful caramelized edges. So many ways to flavor roasted carrots, whether you like them sweet or savory.
Provided by Suzy Karadsheh
Categories Side
Number Of Ingredients 8
Steps:
- Heat your oven to 400 degrees F.
- Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) Season with kosher salt and black pepper. Toss to combine.
- Transfer the carrots to a baking pan, making sure to spread them well in one single layer.
- Roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. Check part-way through and turn carrots over to get even color on both sides.)
- Remove from oven. Transfer the roasted carrots to a serving bowl. Here, you can add flavor to your liking. To follow the recipe, season with turmeric and harissa spice blend. If you like, add a little minced garlic and a splash of lime juice. Toss to combine. Garnish with fresh parsley.
Nutrition Facts : Calories 64.4 kcal, Sodium 492.1 mg, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 13.5 g, Fiber 4.4 g, Protein 1.5 g, ServingSize 1 serving
SIMPLE ROASTED CARROTS
This recipe is from some magazine. Makes delicious roasted carrots. Very simple! See the maple glazed version I posted as well!
Provided by IHeartDogs
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 475 degrees.
- In shallow baking dish, toss carrots with oil and salt.
- Roast 12 minutes, then shake pan to toss.
- Roast another 8 minutes, shaking pan once or twice, until brown and tender.
- Serve hot.
A SIMPLE, DELICIOUS ROASTED CARROTS RECIPE
Everyone knows that it's a particularly difficult task to get young children to eat their vegetables, but what about enticing grown adults to pick up...
Provided by David Zinczenko and Matt Goulding
Categories Side, Snack
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss carrots with olive oil, honey, thyme leaves (if using), and a generous amount of salt and pepper. Spread out on a baking sheet and cook in the oven until brown on the outside and tender all the way through, about 35 minutes.
Nutrition Facts : Calories 110
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5/5 (1)Total Time 45 minsCategory Side DishCalories 88 per serving
- Mix the butter and orange zest until well incorporated. Refrigerate while the carrots are roasting.
- Arrange the orange slices on the bottom of an oiled shallow baking dish and cover with a few thyme sprigs.
- Toss the carrots ( scrubbed well and dry ) with the olive oil and a pinch of sea salt and place them on top of the oranges and thyme.
- Roast at 425″ for about 40 minutes, until al dente turning once half way through cooking. If you prefer them softer cook an additional 10 minutes.
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- Preheat oven to 400º. On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.
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- Adjust the oven rack to the middle position and heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Cut each carrot in half crosswise and then cut each half lengthwise in halves or quarters as needed to create uniformly sized pieces. Toss the carrots in a large bowl along with the melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
- Dump the carrots on the parchment-lined baking sheet and spread in a single layer. Cover the baking sheet tightly with aluminum foil and roast for 15 minutes.
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5/5 (1)Total Time 30 minsCategory Side DishCalories 81 per serving
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- Preheat the oven to 425°. In a large bowl, toss the carrots with 1/4 cup of the olive oil and season with salt and pepper. Spread on 2 large rimmed baking sheets and roast for 20 to 25 minutes, stirring once, until the carrots are just tender and browned in spots. Transfer the carrots to a platter.
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