ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
HONEY-ROASTED RAINBOW CARROTS
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
- Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.
ROASTED RAINBOW CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.
RAINBOW POTATO ROAST
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
- Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
- Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams
ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.
Provided by Dianna Jacobs-Fresh
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g
CARROTS & POTATOES ROASTED W/ ONION AND GARLIC
I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
Provided by Bev I Am
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
- Season generously with salt and pepper, toss.
- Cover pan with aluminum foil and bake for 45 minutes.
- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4
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