Italian Roasted Carrots Recipes

ROASTED CARROTS RECIPE BY TASTY

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!

OVEN-ROASTED CARROTS

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.

ITALIAN HERB ROASTED CHICKEN AND POTATOES

Steps:

• Pre-heat oven to 350° (180° celsius)
• In a small bowl mix together olive oil,chopped rosemary and thyme, sage, oregano, salt and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.
• Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture , place in parchment paper lined baking dish (I drizzled with a little extra olive oil, oregano and salt). Bake in oven 50-60 minutes.
• Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick baking dish, single layer. Bake for approximately 40 minutes or meat is no longer pink. Baste meat with drippings 3-4 times during baking.
• Turn on broiler and broil for approximately 3-5 minutes until browned. Serve immediately. Enjoy!

ITALIAN ROASTED CARROTS

Steps:

• Preheat oven to 400°F (207°C).
• Chop the carrot tops off and peel the skin of the carrots with a peeler.
• Arrange the carrots on a baking sheet, and drizzle the olive oil on the carrots. Turn and roll the carrots so the surface is evenly coated with the olive oil. Sprinkle the Italian seasonings on top of the carrots, follow by the salt.
• Roast the carrots for 15 minutes, remove from the oven and sprinkle the Parmesan cheese evenly on the carrots. Put the carrots back into the oven for a few more minutes, or until the cheese melts. Remove from the oven, top with the fresh oregano and serve immediately.

ITALIAN CARROTS

Steps:

• Clean the carrots and peel the garlic. NOTE: If the carrots are fresh and do not have too many knobby nooks and crannies, I scrub them rather than peel them, preferring to keep the flavor and nutrients of the skin. Just be sure to get off all the dirt, black spots, deep cracks, and both ends.
• Slice the carrots into medallions, on the bias about 1/4" thick. Mince the garlic. Set the vegetables aside.
• In a non-stick skillet over medium-high heat, add the fennel seeds to the dry pan. Slide them around gently or stir with a wooden spoon to prevent burning but cook them to brown. You want to smell the faint liquorice aroma of the seeds and see their brown color darken just slightly. At this point, add the butter and oil.
• When the butter melts, add the carrots and garlic, stirring to coat everything in the seeds and liquid. Reduce the heat to medium-low, browning the carrots in the fat, stirring occasionally to prevent burning. This should take about 10-12 minutes.
• Sprinkle with the sugar and, once it has coated the carrots, season with salt and pepper to taste.
• Remove to a platter and serve.

ROASTED CARROTS

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.

ITALIAN OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
• Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

ITALIAN ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Spread broccoli, cauliflower and carrots on a large baking sheet.
• Drizzle olive oil over vegetables.
• Sprinkle on Italian dressing mix and shredded parmesan.
• Toss vegetables with hands until evenly coated in oil and seasoning.
• Bake for 20 minutes, or until vegetables are soft.

GREAT ROASTED CARROTS

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!

ITALIAN PARMESAN ROASTED CARROTS

Steps:

• Preheat oven to 450 degrees.
• Line a shallow baking pan with foil, set aside.
• Cut carrots into 1 1/2 inch thick slices; if the carrots are thick you might want to cut in half lenghtwise before slicing to promote even roasting.
• Place the cut carrots on prepared pan, toss with 2 tablespoons of the dressing.
• Cover with foil and bake for 20 minutes.
• Remove foil, stir and continue to bake an additional 20 to 25 minutes or until carrots are crisp-tender, stirring occasionally.
• Just before serving, toss with remaining dressing and cheese.

ROASTED CARROTS

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.