Sweet And Savory Carrots Recipe By Tasty Food
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.
SWEET CARROTS
Here's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.
Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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ROASTED CARROTS {2 WAYS!} - CHELSEA'S MESSY APRON
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5/5 (23)Total Time 35 minsCategory Side Dish, VegetarianCalories 156 per serving
- 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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