Lemon Parsley And Parmesan Plus Charred Carrots And Croutons Recipes

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LEMON, PARSLEY, AND PARMESAN PLUS CHARRED CARROTS AND CROUTONS



Lemon, Parsley, and Parmesan plus Charred Carrots and Croutons image

Roasting the carrots until they're slightly charred really brings out the sweetness of the vegetable.

Provided by Martha Stewart

Categories     Salad Recipes

Time 1h

Number Of Ingredients 7

1 small loaf white Pullman bread, cut into 3/4-inch cubes (about 2 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese, plus shavings
1 pound carrots, peeled, halved lengthwise, and cut into 3-inch pieces
Coarse salt and freshly ground pepper
4 cups flat-leaf parsley leaves
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 375 degrees. In a large bowl, toss bread cubes with 3 tablespoons oil and the Parmesan. In another large bowl, toss carrots with 2 tablespoons oil; season with salt and pepper.
  • Lay carrots and bread on a baking sheet in 1 layer, with carrots on 1 side and bread on the other, and bake for 25 minutes. Remove croutons when crisp and golden, about 25 minutes. Spread out carrots, and cook until caramelized and slightly charred, about 25 minutes more.
  • Assemble the salad: Toss parsley, carrots, lemon juice, and the remaining 2 tablespoons oil. Add croutons and Parmesan shavings, and season with salt and pepper. Serve immediately.

BABY CARROTS WITH LEMON AND PARSLEY



Baby Carrots with Lemon and Parsley image

An extrememly quick and easy way to fix carrots. The tartness of the lemon blends well with the sweetness of the carrots. I got this from A Recipe of The Day.

Provided by Junebug

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb baby carrots
1 1/2 teaspoons sugar
3 tablespoons butter
1 tablespoon lemon juice
1 1/2 tablespoons chopped parsley
salt
pepper

Steps:

  • Put carrots in pan and cover with water.
  • Add the sugar and cook just til soft.
  • Drain& return to the pan.
  • Stir in butter, lemon juice and parsley.
  • Salt and pepper to taste.

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