HERB ROASTED APPLES, ONIONS AND CARROTS
Herb-Roasted Apples, Onions and Carrots are the perfect side dish to complement anything from roast chicken to pork chops.
Provided by Liz DellaCroce
Categories Entree Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Pre-heat an oven to 375 degrees.
- Line a cookie sheet with tin foil and spray with non-stick spray, set aside.
- Place all ingredients in a large zip-lock bag and mix well ensuring all ingredients are evenly coated with oil and spices.
- Place apple, onion and carrot mixture on a single layer over the pre-lined cookie sheet.
- Bake for 45 minutes or until onions are caramelized and carrots are tender.
Nutrition Facts : Calories 177 kcal, Carbohydrate 35.5 g, Protein 2.2 g, Fat 4.5 g, Fiber 6.9 g, ServingSize 1 serving
SWEET ROASTED CARROTS WITH ONIONS AND APPLES
This is my own concoction and I was very brave by trying it for the first time with guests. It was a hit. It has an almost sweet and sour feel.
Provided by eightthirty
Categories Apple
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate 1-1/2 lbs baby carrots in mixture of apple cider vinegar, brown sugar, olive oil, sugar, 1/4 cup water and pancake syrup for 1 hour.
- 45 minutes into marinating:.
- Preheat oven to 350°F.
- Slice onions and apples.
- Sprinkle 1 tbsp lemon juice over onions and apples to keep apples from browning.
- Cooking:.
- Cook carrots in marinade in 8 x 10 pan for 40 minutes at 350°F.
- Cook onions and apples together in 8 x 10 pan for 40 minutes at 350°F Add 1/4 cup water.
- Reduce oven heat to 200°F Cook for 15 additional minutes.
- Serve:.
- Drain carrots.
- Add onions and apples.
- Serve.
Nutrition Facts : Calories 290.6, Fat 12.3, SaturatedFat 1.7, Sodium 103.3, Carbohydrate 46.5, Fiber 3.9, Sugar 37.2, Protein 1
OVEN-ROASTED CARROTS AND ONIONS
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Provided by Bren
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g
CARAMELIZED APPLES AND ONIONS
Dress up your Christmas feast with this super easy yet delicious side dish recipe - sweet and savory caramelized apples and onions.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 10 minutes, stirring occasionally, until golden.
- Stir in apples; cook 10 minutes, stirring occasionally, or until caramel colored. Remove from heat; stir in salt and pepper. Sprinkle with parsley. Serve warm.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg
BUTTERY CARROTS 'N' ONIONS
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES
Steps:
- Make the covered-pot carrots and spring onions
- Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
- Make the herb sauce
- Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
- Put it all together
- Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.
CARAMELIZED ONIONS WITH APPLES AND CARROTS
From the Baby Let's Eat cookbook. Under the 6-12 months category, adults will love too (just not pureed!)
Provided by WI Cheesehead
Categories Apple
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Place the oil and onions in a medium skillet. Cook slowly, stirring occasionally, over medium-low heat until brown, 15 minutes.
- Add the apples carrots, and water. Cover and continue to cook slowly until the carrots are tender, 5 to 7 minutes.
- Puree some of the onion mixture in a blender or food processor for the baby and serve the rest as is to your family. Makes 2 cups.
CARROT-APPLE SIDE DISH
Whenever this dish makes an appearance at a family gathering or church potluck, folks always comment on the interesting combination of carrots and apple. Then they ask for the recipe!-Martina Knowles, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.
Nutrition Facts : Calories 122 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 51mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET ROASTED CARROTS
Make and share this Sweet Roasted Carrots recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees.
- Stir together honey, butter and crumbled bacon in a small bowl until smooth and set aside.
- Place carrots and water into an ungreased 9-by-9-inch baking dish, cover with foil and bake 30 minutes.
- Remove foil and stir in butter mixture.
- Bake another 15 minutes, stirring occasionally.
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