Roasted Carrots With Almonds And Olives Recipes

EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT RECIPE BY TASTY

Steps:

• To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.
• For the carrots: Preheat the oven to 400°F.
• Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
• Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
• For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
• Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
• Chop mint and set aside.
• To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
• Serve warm and enjoy.

EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT

Steps:

• Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.1/2 Cup - Balsamic Vinegar
• Preheat the oven to 400°F
• Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about 1/2 inch thick across. If using larger carrots, you may need to cut cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.1 Pound - Carrots1 Tbsp - Olive oilPinch - SaltPinch - Black Pepper
• Drizzle carrots with maple syrup and cook in oven. After 10 minutes, flip carrots and cook another 5 minutes or until a deep golden brown.2 Tbsp - Maple Syrup
• In a small oven proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from oven and set aside.2- 3 Tbsp - Sliced Almonds
• Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.1/4 Cup - Castelvetrano Olives1 Tsp - Lemon Zest1 Tsp - Olive Oil
• Chop mint and set aside.1 - Tbsp Fresh Mint
• Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
• Serve with love and enjoy! :)

GLAZED CARROTS WITH ALMONDS

Steps:

• Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

ROASTED CARROTS RECIPE BY TASTY

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!

FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS

Steps:

• Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
• In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
• While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

HONEY ROASTED CARROTS

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.

BABY CARROTS WITH ALMONDS

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.