ROASTED CARROTS WITH PISTACHIO RELISH
"Every Thanksgiving I look forward to the unexpected guests who end up at our table; it adds a dose of freshness to the traditions we cling to each year. This relish represents that joyful cacophony of the unexpected-salty, sweet, crunchy, buttery- and it takes roasted carrots to a new, exciting place," says Aarti.
Provided by Aarti Sequeira
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚ F. Toast the coriander seeds in a dry pan over medium heat until just smoking, about 4 minutes. Transfer to a plate to cool. Pound with a mortar and pestle (or use a heavy skillet!) to form a coarse powder.
- Whisk 1/4 cup olive oil, the orange juice, honey, rice vinegar, 1/2 teaspoon salt, a few grinds of pepper and the coriander in a bowl.
- Toss the carrots with half of the dressing on a parchment-lined baking sheet. Roast, rotating the pan halfway through, until carrots are tender and starting to brown, 35 to 40 minutes.
- Meanwhile, make the relish: Pulse the olives, pistachios, dates, orange zest, parsley, the remaining 2 tablespoons olive oil and a few grinds of pepper in a food processor to make a fine textured relish (don't let it turn into a paste!). Remove to a bowl.
- Toss the roasted carrots with the remaining dressing and arrange on a serving platter. Scatter the relish on top.
MOROCCAN-SPICED ROASTED CARROTS
Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!
Provided by kelljob
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
- Roast in the preheated oven, turning often, 20 to 30 minutes.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g
PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY
Here's what you need: carrots, oil, Chopped fresh parsley, paprika, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Trim the carrots, then slice on the diagonal into ½ inch thick coins.
- Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
- Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 0 grams, Sugar 1 gram
OVEN-ROASTED SPICED CARROTS
I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS
A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.
Provided by Sue Li
Categories dinner, easy, weeknight, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
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 WITH YAJI SPICE RELISH
A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.
Provided by Yewande Komolafe
Categories vegetables
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
- As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
- While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.
ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA
Provided by Bobby Flay
Categories side-dish
Time 25m
Yield 4 to 6 as a side dish
Number Of Ingredients 20
Steps:
- Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
- Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
- Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
- Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.
ROASTED CARROTS WITH CUMIN YOGURT
Provided by Travis Lett
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Toss carrots, orange juice, thyme, bay leaves, and 1/2 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30-35 minutes; remove bay leaves.
- Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.
- Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 tablespoons oil in a food processor until smooth; season with salt and pepper.
- Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.
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