Roasted Carrots Recipes

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ROASTED CARROTS



Roasted Carrots image

Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.

Provided by Laura Leigh

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

12 carrots
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh dill or 2 tablespoons parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  • Slice the carrots diagonally in 1 1/2-inch-thick slices.
  • (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
  • Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

OVEN-ROASTED CARROTS



Oven-Roasted Carrots image

My seven children and 15 grandchildren really look forward to carrots when they're prepared this flavorful way. As a cook at our local school, I served two generations of my brood, plus relatives and friends from all over our area.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds baby carrots
4 small onions, quartered
6 garlic cloves, peeled
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 to 2 teaspoons dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.

Nutrition Facts : Calories 101 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.

ROASTED PARMESAN CARROTS



Roasted Parmesan Carrots image

Mom always said "eat your carrots, help your eyes." Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh carrots, peeled
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 386mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED CARROTS RECIPE BY TASTY



Roasted Carrots Recipe by Tasty image

Here's what you need: carrot, olive oil, salt, black pepper, maple syrup, fresh parsley

Provided by Chris Salicrup

Categories     Sides

Yield 4 servings

Number Of Ingredients 6

1 lb carrot
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons maple syrup
fresh parsley, chopped, to serve

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!

Nutrition Facts : Calories 148 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 0 grams, Sugar 8 grams

OVEN-ROASTED CARROTS



Oven-Roasted Carrots image

Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 5

½ pound carrots, peeled and cut into 3-inch-long pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
¼ cup chopped pecans
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
  • Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g

HONEY-ROASTED CARROTS RECIPE BY TASTY



Honey-Roasted Carrots Recipe by Tasty image

Here's what you need: whole carrots, butter, honey, salt, pepper

Provided by Camille Bergerson

Categories     Sides

Yield 3 servings

Number Of Ingredients 5

6 whole carrots, or chopped (if you prefer bite-sized pieces), peeled with tips and ends cut off
2 tablespoons butter, melted
2 tablespoons honey
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400ºF (200ºC).
  • In a medium casserole dish, evenly coat the carrots in butter, honey, salt, and pepper.
  • Bake for 25-30 minutes.
  • Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 0 grams, Sugar 18 grams

ROASTED CARROTS



Roasted Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4

2 pounds carrots, peeled and cut diagonally into 3-by-1/2-inch sticks
1 stick (8 tablespoons) butter, melted
1 teaspoon salt
2 tablespoons chopped fresh dill or parsley (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a large jellyroll pan with aluminum foil.
  • In a medium bowl, mix together the carrots, melted butter and salt. Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes. Toss with the chopped herbs if using and serve.

ROASTED CARROTS



Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

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.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED CARROTS



Roasted Carrots image

The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 3

8 carrots (about 1 pound)
2 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Peel carrots, and toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until tender and caramelized to an amber brown, about 35 minutes. Remove from oven; serve hot.

ROASTED CARROTS



Roasted carrots image

These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch

Provided by John Torode

Categories     Side dish

Time 55m

Number Of Ingredients 4

2kg carrots, halved or quartered lengthways
4 tbsp olive oil
4 tbsp honey
2 tbsp red wine or cider vinegar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
  • Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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