Roasted Carrots With Feta And Parsley Recipes
ROASTED CARROTS WITH FETA AND PARSLEY
Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
- Transfer carrots to a bowl, and toss with feta and parsley.
PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams
ROASTED CARROTS WITH FETA
Make and share this Roasted Carrots With Feta recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
- Roast carrots until caramelized, golden, and tender, about 25 minutes.
- Transfer carrots to a bowl and toss with feta and parsley.
Nutrition Facts : Calories 95.5, Fat 5.2, SaturatedFat 1.6, Cholesterol 6.3, Sodium 158.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.5, Protein 2.1
ROASTED CARROTS WITH PARSLEY YOGURT
Parsley-and-mint-pureed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that's packed with flavor, finish with a crumble of briny feta.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt. Roast, stirring once, until tender and beginning to brown, 20 to 25 minutes; let cool completely.
- Process remaining 3 tablespoons oil, parsley, mint, lemon juice, and 1/2 teaspoon salt to a fine paste in a food processor. Add yogurt and puree. Spread yogurt sauce on a platter; top with carrots. Sprinkle with feta and drizzle with oil. Sprinkle with whole herbs; serve.
ROASTED CARROTS WITH FETA
Put a delicious Mediterranean spin on your roasted carrots with a Tuscan-inspired dressing and crumbled cheese. You'll love Roasted Carrots with Feta.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Heat oven to 425ºF.
- Toss carrots with dressing; spread onto foil-covered rimmed baking sheet.
- Bake 25 to 30 min. or until carrots are tender.
- Spoon carrots into serving bowl. Add cheese and parsley; mix lightly.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
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