ROASTED CARROTS
These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch
Provided by John Torode
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
- Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.
Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROAST CAPON WITH CHILI-CILANTRO RUB AND ROASTED CARROTS
My Grandma used to make roasted capon all the time. She preferred to make capon instead of chicken so when I saw a capon recipe it caught my eye. Grandma would never use these spices but I would! I clipped this from a cooking magazine but not sure which one. Total time from start to finish is 3 1/2 hours.
Provided by Oolala
Categories One Dish Meal
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse capon and snip away any excess fat from cavity using kitchen shears.
- Pat capon dry and season with salt inside and out.
- Let stand at room temperature for 30 minutes.
- Preheat oven to 375 degrees F.
- While capon is standing, mash garlic to a paste using a mortar and pestle.
- Add cilantro, chile powder, cumin, and butter and mash to a paste again.
- Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
- Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
- Put capon in a buttered roasting pan.
- Scatter carrots around bird and season with salt and pepper.
- Pour water over the carrots.
- Roast in middle of the oven 45 minutes.
- Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
- Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
- Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
- Let capon stand 20 minutes before carving.
Nutrition Facts : Calories 1539.1, Fat 109.8, SaturatedFat 33.7, Cholesterol 469.3, Sodium 1033.5, Carbohydrate 16.2, Fiber 4.8, Sugar 7.3, Protein 115.5
CHILI-LIME ROASTED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.
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.
ROAST CAPON WITH CHILE-CILANTRO RUB AND ROASTED CARROTS
Steps:
- Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out. Let stand at room temperature 30 minutes.
- Preheat oven to 375°F.
- While capon is standing, mash garlic to a paste with salt using a mortar and pestle. Add cilantro, chile powder, cumin, and butter and mash to a paste again.
- Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of breast, working your way down to thighs. Rub one third of butter mixture under skin of breast and thighs. Rub another third of butter mixture in cavity of bird, then tie legs together with kitchen string.
- Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper. Pour water over carrots. Roast in middle of oven 45 minutes. Remove pan from oven and brush top and sides of bird with remaining butter mixture. Roast, basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 inches into fleshy part of a thigh registers 170°F, about 2 hours more.
- Transfer carrots with some of pan juices to a heated serving dish and keep warm, covered. Let capon stand 20 minutes before carving.
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