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
ORANGE-ROASTED RAINBOW CARROTS
Steps:
- Preheat the oven to 450˚.
- Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
- Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
- Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.
ROASTED ORANGE-PAPRIKA CARROTS
Make and share this Roasted Orange-Paprika Carrots recipe from Food.com.
Provided by BarbryT
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).
- Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
- Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
- Bake 30 minutes.
- Add the butter and lemon juice to the pan, stirring to melt the butter. Continue baking about 5 minutes or until the carrots are glazed and tender.
Nutrition Facts : Calories 130, Fat 6.7, SaturatedFat 2.4, Cholesterol 7.6, Sodium 227.2, Carbohydrate 17.5, Fiber 4.9, Sugar 8.8, Protein 1.7
ROASTED CARROTS WITH SMOKED PAPRIKA
Modified from a recipe found on myrecipes.com which in turn was printed in Cooking Light, December 2009. The brown sugar, cumin and sherry vinegar were my addition. PS This also tasted delicious substituting asparagus for the carrots. fyi
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°.
- Place the carrots in a large, non-reactive bowl.
- Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
- Transfer the mixture to a jelly roll pan in a single layer.
- Bake for 25 minutes or until tender, stirring a few times to evenly roast.
- Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .
Nutrition Facts : Calories 84.7, Fat 3, SaturatedFat 0.4, Sodium 312.8, Carbohydrate 14.4, Fiber 3.4, Sugar 8.5, Protein 1.2
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
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