Oven Roasted Carrots With Olive Oil Recipes
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
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 IN OLIVE OIL
An friend who was emigrating gave me this recipe, and I always think of her when I make it. It is always surprisingly popular, and it barely qualifies as a recipe! Don't you love hints like that? I was sure that she added a secret ingredient, but it's so good just as it is. The natural sweetness of the carrots makes it delicious. This is a side dish you can roast on the bottom shelf of the oven while a casserole is cooking. I never cook enough of them - mainly because I get tired of peeling carrots! There's no law that says you can't have a volunteer do this, it's a boring job : ) This is surprisingly popular with guys who never ever eat vegetables or salad, and I've seen them sneak the last spoonful out from under the nose of their best friend, and argue about it! Even though there is meat over... I mean, it's healthy, sugar-free, why do they like it so much?!? I reckon they think it's cooked in butter ; )
Provided by Liffey
Categories Vegetable
Time 57m
Yield 5 serving(s)
Number Of Ingredients 2
Steps:
- Peel carrots, and chop into 2" lengths, then cut these in half.
- Fill a shallow casserole dish with carrots, and pour olive oil over them - enough to cover the carrots.
- Cover with tin foil and roast on bottom shelf for the last 45 minutes (or an hour, no more) of whatever's being cooked on the middle shelf.
Nutrition Facts : Calories 463.9, Fat 43.7, SaturatedFat 6, Sodium 138.9, Carbohydrate 19.2, Fiber 5.6, Sugar 9.1, Protein 1.9
ROASTED CARROTS WITH ALMONDS AND OLIVES
When you start with fresh baby carrots from the farmer's market, they need little more than a quick toss in salt, pepper, and olive oil to bring out their natural sweetness when they're roasted in the oven. This Spanish-inspired version gets salt and crunch from fat Cerignola olives and Marcona almonds. It pairs equally well with fish, turkey, or lamb and complements chardonnay, pinot grigio, merlot, and cabernet alike, making this dish your all-season starter or side.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
- 2. Smash the olives using the bottom of a heavy skillet and remove the pits.
- 3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.
- Per serving: Calories 309
- Total Fat 23.5 g
- Saturated Fat: 2.5 g
- Protein: 4 grams
- Total Carbohydrates: 22 grams
- Sugar: 11 grams
- Fiber: 5 grams
- Cholesterol 0 mg
- Sodium 1165 mg
Nutrition Facts : Calories 309 calorie, Fat 23.5 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 1165 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 4 grams, Sugar 11 grams
HONEY ROASTED CARROTS
Simple. Easy. Delicious.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
- Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 29.1 g, Fat 10.4 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 124 mg, Sugar 23.2 g
OVEN-ROASTED CARROTS
My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.
Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
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
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