Savory Carrots With Paprika And Capers Recipes

SAVORY ROASTED CARROTS WITH MUSHROOMS

Savory Roasted Carrots with Mushrooms image

You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound fresh baby carrots
1 medium onion, cut into small wedges
1/2 pound small fresh mushrooms
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

Nutrition Facts :

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

Ingredients

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

PARMESAN CRUSTED BABY CARROTS

Parmesan Crusted Baby Carrots image

A simple and delicious way to create a carrot side-dish.

Provided by Becky Taylor

Categories Side Dish Vegetables Carrots

Time 25m

Yield 6

Number Of Ingredients 3

Ingredients

1 pound carrots, chopped
2 teaspoons butter
¼ cup Parmesan cheese

Steps:

Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 7.4 g, Cholesterol 6.5 mg, Fat 2.5 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 112.8 mg, Sugar 3.6 g

CARROTS WITH PAPRIKA AND CAPERS

Carrots With Paprika and Capers image

Make and share this Carrots With Paprika and Capers recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil
2 teaspoons sweet Hungarian paprika
1 cup diced sweet onion
7 cups diagonally cut carrots (about 2 pounds)
1/2 cup water
6 garlic cloves, minced
2 tablespoons capers
2 tablespoons red wine vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add paprika; sauté 30 seconds.
Add onion; sauté 5 minutes or until tender. Add carrot, water, and garlic; reduce heat to medium-low.
Cover and cook 10 minutes or until carrot is tender.
Add capers, vinegar, and salt; uncover and cook 8 minutes or until liquid almost evaporates. Sprinkle with parsley.

Nutrition Facts : Calories 73.5, Fat 2.6, SaturatedFat 0.4, Sodium 277.5, Carbohydrate 12.4, Fiber 3.3, Sugar 5.3, Protein 1.4

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