Roasted Carrots And Julienne Vegetables Recipes

ROASTED VEGETABLES

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.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

ROASTED MIXED VEGETABLES

Steps:

• Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
• Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
• While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
• Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

ROASTED CARROTS AND JULIENNE VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
• The squash should be chopped into chunks twice as thick as onions, potatoes and carrots.
• In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7x12\" and cover with foil.
• Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
• Sprinkle with water if dry; turn often.
• Sprinkle with sesame seed before serving.

HONEYED CARROTS AND ZUCCHINI JULIENNE

Steps:

• Slice carrot and zucchini into long thin strips.
• Heat butter in a pan and saute the vegetables until soft being careful not to burn.
• Add honey and pepper, gently heat through and serve.

SOUTHWESTERN ROASTED CARROTS

Steps:

• Preheat oven to 350°F.
• Peel carrots and cut julienne-style (into 2" long x 1/4" wide strips) or slice thin.
• Place carrots and other ingredients into a 9" x 13" baking pan and toss to combine thoroughly.
• Spread out into a thin layer.
• Roast for 15 minutes. Remove pan from oven, toss carrots and spread out into a thin layer. Roast for another 15 minutes or until carrots are tender.

ZESTED CARROT ZUCCHINI JULIENNE

Steps:

• Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.

JULIENNED CARROTS 'N' ONION

Steps:

• In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.