Roast Carrots Tomatoes And Onions With Thyme Recipes

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ROASTED CARROTS WITH THYME



Roasted Carrots with Thyme image

These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 4

Number Of Ingredients 5

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  • Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
  • Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

Nutrition Facts :

OVEN-ROASTED CARROTS AND ONIONS



Oven-Roasted Carrots and Onions image

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

2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, peeled and smashed

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

ROASTED VEGETABLES



Roasted Vegetables image

For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

Steps:

  • Heat oven to 450°F.
  • In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
  • Roast uncovered 20 minutes, stirring once.
  • Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

CARROTS WITH THYME



Carrots with Thyme image

These flavorful carrots go well with roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds carrots, cut into 1/2-inch slices
1 tablespoon butter
4 sprigs thyme
1/2 cup water
Coarse salt and ground pepper

Steps:

  • In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g

THYME-ROASTED CARROTS



Thyme-Roasted Carrots image

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 12 servings (2 carrot halves each).

Number Of Ingredients 5

3 pounds medium carrots, halved lengthwise
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
1 tablespoon honey
1 teaspoon salt

Steps:

  • Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED CARROTS WITH THYME



Roasted Carrots with Thyme image

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 pound medium carrots, peeled and halved lengthwise
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons canola oil
1 teaspoon honey
1/4 teaspoon salt

Steps:

  • Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED CARROTS AND CAULIFLOWER WITH THYME



Roasted Carrots and Cauliflower with Thyme image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g

ROAST CARROTS, TOMATOES AND ONIONS WITH THYME



Roast Carrots, Tomatoes And Onions With Thyme image

Provided by Moira Hodgson

Categories     easy, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds carrots
12 plum tomatoes
2 large onions
2 tablespoons olive oil
2 teaspoons fresh thyme leaves (or one teaspoon dried)
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 350 degrees. Slice the carrots into one-inch pieces. Peel the tomatoes by dropping them into boiling water, leaving them for a minute and then draining them and slipping off their skins. Cut them in half and scrape out the seeds. Cut the onions in thick slices.
  • Pour the oil over the bottom of a baking dish about 9 by 13 inches and spread out the onions, tomatoes and thyme. Season with salt and pepper and stir the vegetables lightly to make sure they are coated with the oil. Bake for 30 minutes, stirring from time to time.
  • Add carrots, stir to coat with oil and continue roasting for one hour.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 11 grams

ROASTED CARROTS WITH FRESH THYME



Roasted Carrots with Fresh Thyme image

A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 tablespoons olive oil
1 1/2 pounds carrots, cut on the bias into 1 1/2-inch-long pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme
2 tablespoons unsalted butter
1 tablespoon honey

Steps:

  • Preheat oven to 450 degrees.
  • Heat olive oil in a medium ovenproof skillet over high heat. Add carrots, salt, and pepper; cook, turning, 2 minutes per side. Add thyme sprigs and butter; drizzle with honey.
  • Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately.

CARROTS ONIONS AND THYME



Carrots Onions and Thyme image

Have never had anyone not like this dish...I found it years ago in a news paper, and make it all the time.

Provided by makethymebandb

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb carrot (about 6 medium)
1/2 cup water
1 chicken bouillon cube
1/4 cup butter
3 medium onions, sliced
1 tablespoon flour
1/2 teaspoon salt
1 dash pepper
1 pinch sugar
1/4 teaspoon dried leaf thyme, to taste
3/4 cup water

Steps:

  • Peel carrots and cut into thin strips about 2 inches long.
  • Heat 1/2 cup water to boiling in medium saucepan and add bouillon cube.
  • Stir until cube is dissolved.
  • Add carrots and cook, covered,10 mins.
  • Do not drain.
  • Heat butter in skillet while carrots are cooking.
  • Add onions and cook, covered 5 mins.
  • ,shaking the pan so that onions do not stick.
  • Remove cover and stir in flour,salt, pepper,sugar and thyme.
  • Remove from heat, and add 3/4 cup water all at once.
  • Return to moderate heat and cook, stirring constantly, until boiling,thickened and smooth.
  • Add carrots and their cooking liquid, and simmer uncovered, until carrots are tender,about 5 minutes.

Nutrition Facts : Calories 132.8, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 427.6, Carbohydrate 15, Fiber 3.5, Sugar 5.9, Protein 1.8

CLASSIC POT ROAST WITH CARROTS AND ONIONS



Classic Pot Roast With Carrots and Onions image

Make and share this Classic Pot Roast With Carrots and Onions recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 1/2-4 lb) boneless chuck roast
kosher salt
fresh ground pepper
olive oil
2 large onions, chopped
2 large carrots, sliced
2 teaspoons dried thyme leaves
1 (12 ounce) bottle beer
1 cup low sodium beef broth or 1 cup chicken broth
2 tablespoons tomato paste

Steps:

  • An hour before starting to cook, remove the meat from the refrigerator, rinse, and pat dry with paper towels.
  • Place on a plate and sprinkle all over with salt and pepper; let stand to come to room temperature.
  • Preheat oven to 350°; coat the bottom of a 5-to7-quart Dutch oven with a thin film of oil and set over med-high heat.
  • when oil shimmers, put meat in pot and let cook, without moving it, until it is deeply browned on the bottom and it lifts easily from the pot when turned with two large spoons, about 8 minutes.
  • Do not turn meat with a fork as this pierces it.
  • Continue to brown meat on all sides, turning as needed, about 10 minutes more.
  • Transfer meat to a plate and set aside.
  • Add the onions and carrots to the pot and cook, stirring, until softened, about 5 minutes.
  • Stir in thyme; pour in the beer and broth, stirring to release browned bits, then stir in the tomato paste.
  • Let mixture come to a boil, then return meat and any accumulated juices to pot.
  • Cover pot and transfer to the oven.
  • Cook, turning meat over once about halfway through cooking, until meat is tender and pulls apart easily when prodded with a fork, 2 1/2 to 3 hours.
  • Transfer meat to a plate and let rest for 10 minutes; meanwhile, spoon off fat from sauce.
  • Slice meat across grain and serve with sauce and vegetables from pot.

Nutrition Facts : Calories 430.5, Fat 16.2, SaturatedFat 7.2, Cholesterol 174.6, Sodium 277.6, Carbohydrate 11, Fiber 1.8, Sugar 3.9, Protein 57.2

THYME-ROASTED SWEET ONIONS WITH TOMATOES AND GARLIC



Thyme-Roasted Sweet Onions with Tomatoes and Garlic image

Categories     Condiment/Spread     Herb     Onion     Tomato     Roast     Low Fat     Vegetarian     Bon Appétit

Yield makes about 2 cups

Number Of Ingredients 6

2 large onions, thinly sliced into rings
5 small plum tomatoes, seeded, cored, sliced
4 large garlic cloves, minced
1 tablespoon minced fresh thyme
2 tablespoons olive oil
1 tablespoon balsamic vinegar*

Steps:

  • Preheat oven to 450°F. Combine first 4 ingredients in 9x13-inch shallow roasting pan. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss well. Roast in oven until onions are golden brown and very tender, stirring occasionally, about 45 minutes or less Transfer to bowl. Serve hot or at room temperature.
  • *Available at specialty foods stores, Italian markets and some supermarkets.

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