ROSEMARY ROASTED BABY CARROTS
Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.
Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
ROSEMARY PORK ROAST WITH CARROTS
Looking for a satisfying pork roast recipe? Our Rosemary Pork Roast is a must-try for dinner tonight. With just a few minutes of prep, and a few ingredients beyond the roast, this meat and vegetable winner is an easy way to get a satisfying meal on the table. Seasoned with rosemary and served with a side of carrots, we recommend a scoop of mashed potatoes for a well-rounded, delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with olive oil cooking spray. Remove fat from pork. Spray pork with cooking spray; sprinkle with 1 teaspoon of the rosemary, 1/2 teaspoon of the salt and the pepper. Place in center of pan.
- In large bowl, mix carrots, onion, garlic powder, the remaining teaspoon rosemary and 1/2 teaspoon salt. Arrange vegetable mixture around pork; spray vegetables with cooking spray.
- Roast uncovered 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of pork reads 155°F and vegetables are tender. Remove from heat; cover with foil and let stand 10 minutes until thermometer reads 160°F. Slice pork; serve with vegetables.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g
ROSEMARY CARROTS
"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. , Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROSEMARY-ROASTED CARROTS
Simplistic and delicious! High heat roasting of the carrots intensifies the flavor and almost caramelizes them. This really is the best way to cook almost all root vegetables to get the full flavor of the vegetable! Preparation time includes peeling and cutting carrots. You can eliminate this if you use precut or washed baby carrots.
Provided by sassafrasnanc
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- If you are using whole carrots, peel and cut into 2" diagonal sections (I like to cut carrots on a diagonal just because they look more appealing).
- Break garlic into individual cloves but leave the skins on.
- Toss all ingredients in roasting pan that is just large enough to hold everything.
- Roast for approx 20-30 minutes or until browned, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 98.8, Fat 3.7, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 15.9, Fiber 3.5, Sugar 5.3, Protein 2
HONEY ROSEMARY CARROTS
A quick and easy side dish that presents a delicious combination of flavors!
Provided by KATHYP100
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g
SWEET ROASTED ROSEMARY CARROTS
Roasting carrots brings out their natural sweetness but tossing them with apricot jam after roasting makes them extra special and delicious
Provided by KitchenKelly
Categories Vegetable
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with parchment paper.
- Peel and trim carrots and slice lengthwise into thin halves or quarters.
- Toss carrots in bowl with olive oil, rosemary and salt.
- Roast at 350 for 30 minutes, stirring half way through.
- Turn up oven to 425 and roast ten minutes longer or until the ends of the carrots begin to turn black (if you don't want the little bit of blackened parts you can roast at 400 for ten minutes).
- When carrots are almost done, melt apricot jam in microwave for 15-30 seconds.
- Remove carrots from oven, place in bowl and toss warm carrots with melted apricot jam.
- Toss with a little more rosemary if desired.
Nutrition Facts : Calories 96.8, Fat 3.7, SaturatedFat 0.5, Sodium 146, Carbohydrate 16.1, Fiber 3.5, Sugar 8, Protein 1.2
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ROSEMARY-ROASTED CARROTS RECIPE | SAINSBURY`S MAGAZINE
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5/5 (206)Category SidesServings 4-6Total Time 45 mins
- Heat the oven to 200°C, fan 180°C, gas 6. Roughly strip the rosemary needles from the stalks and put the whole lot into a large roasting tin. Add the carrots, olive oil, garlic, juniper (if using) and a generous pinch of sea salt flakes and black pepper.
- Get your hands involved and toss everything together to coat the carrots. Roast for 25-35 minutes (depending on the thickness of your carrots) in the top of the oven, until lightly golden and tender when pierced with a fork.
- Give everything a shake half way through and for the last 3 minutes, drizzle over the maple syrup and toss together. Keep a close eye on the carrots so the syrup doesn’t burn, but you want them lovely and sticky. Serve with fresh rosemary stalks for decoration if you like.
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