Roasted Caramelized Carrots Recipes

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CARAMELIZED ROASTED CARROTS



Caramelized Roasted Carrots image

Carrots tossed with melted butter and brown sugar and then roasted until caramelized are the perfect side to roast chicken or beef.

Provided by Christina Soong-Kroeger

Categories     Side Dish     Dinner

Time 1h

Yield 4

Number Of Ingredients 6

1 bunch carrots (peeled, greens trimmed if needed)
2 tablespoons butter (melted)
1 tablespoon brown sugar
Black pepper, to taste
Salt, to taste (sea salt flakes preferred)
Garnish: fresh chopped parsley or cilantro

Steps:

  • Bake in the oven for around 25 minutes or until soft and beginning to brown.
  • Serve and enjoy.

Nutrition Facts : Calories 92 kcal, Carbohydrate 10 g, Cholesterol 15 mg, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, Sodium 242 mg, Sugar 6 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED CANDIED CARROTS



Roasted Candied Carrots image

Enjoy these tasty roasted carrots - perfect for side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1/4 cup honey
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon seasoned salt
1 bag (2 lb) fresh carrots, cut into 2 1/2-inch pieces

Steps:

  • Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
  • Spray hot pan with cooking spray. Place carrots in single layer in pan.
  • Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.

Nutrition Facts : ServingSize 1 Serving

GARLIC ROASTED CARROTS



Garlic Roasted Carrots image

Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!

Provided by France C

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 4

Number Of Ingredients 6

1 pound carrots, peeled
2 tablespoons salted butter, melted
2 cloves garlic, minced
½ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
  • Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g

CARAMELIZED CUMIN-ROASTED CARROTS



Caramelized Cumin-Roasted Carrots image

Provided by Maria Helm Sinskey

Categories     Vegetable     Side     Bake     Low Fat     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Spice     Root Vegetable     Carrot     Fall     Winter     Healthy     Vegan     Cumin     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 servings

Number Of Ingredients 5

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Steps:

  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
  • Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO



Roasted Carrots with Caramelized Walnut Crema and Pecorino image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins
1/4 ounce kosher salt
1/4 cup light brown sugar
.03 ounce fresh rosemary sprigs
.03 ounce fresh thyme sprigs
Olive oil, for drizzling
2 tablespoons neutral cooking oil
6 shallots, peeled and thinly sliced
8 ounces walnuts
8 ounces really green olive oil
Kosher salt
1 wedge Pecorino-Romano, for shaving

Steps:

  • Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
  • Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
  • Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.

ROASTED CARAMELIZED CARROTS



ROASTED CARAMELIZED CARROTS image

Categories     Vegetable

Yield 8

Number Of Ingredients 11

Estimated Times
Preparation Time: 10 mins
Cooking Time: 0 min
Servings: 8
3 lbs. carrots, peeled and sliced into 1/2" discs (can buy in bags pre-cut)
1/2 C sugar
3-4 T vegetable oil
Preheat oven to 400.
Combine carrots, sugar and oil in a large bowl. Toss to coat.
Spread the carrots into disposable tins in a single layer.
Roast about 45 minutes to 1 hour on the middle and top racks of the oven until carrots are caramelized and begin to shrivel. Shake occasionally to prevent the carrots from burning.

Steps:

  • see above

ROASTED, CARAMELIZED CARROTS WITH GARLIC



Roasted, Caramelized Carrots With Garlic image

Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

Provided by Penny Stettinius

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 whole carrots, cleaned
olive oil
kosher salt
freshly cracked black pepper
3 garlic cloves, chopped
1/4 cup fresh parsley, minced

Steps:

  • Preheat the oven to 375 degrees.
  • Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
  • Place on a roasting pan. Do not cover.
  • Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
  • The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
  • Remove from the oven and toss in the parsley.

Nutrition Facts : Calories 42.2, Fat 0.3, Sodium 65.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.4, Protein 1.1

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS



Olive Oil-Roasted Chicken With Caramelized Carrots image

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
2 heads garlic, left unpeeled and halved crosswise to expose the cloves
1 lemon, thinly sliced, seeds removed
1/2 bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

  • Heat oven to 325 degrees. Season chicken with salt and pepper.
  • If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
  • Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
  • Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
  • Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.

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