Sun Oven Potato And Carrot Bake Recipes

ROASTED CARROTS AND POTATOES

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.

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

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.

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

SCALLOPED POTATOES AND CARROTS

Steps:

• In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

CARROT POTATO CASSEROLE

Steps:

• In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion. , Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.

ROASTED POTATOES AND CARROTS

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.

SUN OVEN CARROT CAKE

Steps:

• Set Global Sun Oven out to preheat. Coat an 11 x 8-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper and spray the paper. Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl; set aside. Shred the carrots in a food processor fitted with the large shredding disk (you should have about 3 cups); add the carrots to the bowl with the dry ingredients and set aside. Wipe out the food processor and fit with the metal blade. Process sugars and eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a large bowl. Stir in the carrots and dry ingredients until no streaks of flour remain. Pour into prepared pan and bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool the cake to room temperature in the pan on a wire rack. Run a paring knife around the edge of the cake to loosen it from the pan. Invert the cake onto a wire rack, peel off parchment paper, the invert it again onto a serving platter. Cut into squares and serve.

BAKED POTATO AND CARROT MASH

Steps:

• Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.
• Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).

SUN OVEN POTATO AND CARROT BAKE

Steps:

• Set Sun Oven out to preheat. Put the carrots in a shallow pot, add 1/3 cup water, and dot with 2 tablespoons of the butter. Cover and transfer to the Sun Oven. Arrange the potatoes around the sides of the pot and on the lid if they don't all fit. Cook until carrots and potatoes are tender, about 2 hours. Leave the Sun Oven out. Press the carrots and any cooking juices through a ricer into a large bowl. Cut the potatoes in half, scoop out the flesh, and press through the rice into the bowl. Using an electric mixer beat in the remaining 4 tablespoons butter, cheese and gradually add the milk until reaching the desired consistency. Season to taste with salt. Butter an oval roasting pan or baking dish. Spread the potato mixture out in the pan (Can be made one day ahead. Cover and chill). Cover and bake in the Sun Oven until heated through and browned, about 45 minutes. (For conventional ovens, preheat to 350?F and bake uncovered).