The Best Whole Baked Carrots Recipes

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BAKED CARROTS



Baked Carrots image

"THESE CARROTS are compatible with most any meal. The chicken broth gives them great flavor. Whenever I serve this dish, there are never any leftovers. For a variation, this vegetable combination is delicious mashed in with potatoes."

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 3

1 pound carrots, cut into sticks
1 bunch green onions with tops, chopped
1 cup chicken broth

Steps:

  • Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein.

THE BEST WHOLE-BAKED CARROTS



The best whole-baked carrots image

Steaming in a foil parcel then roasting makes the most flavoursome, caremelised roast carrots

Provided by Jamie Oliver

Categories     Sides     Cook with Jamie     Vegetables     Christmas     Dinner Party     Father's day     Mother's day

Time 1h

Yield 4

Number Of Ingredients 7

750 g young bunched carrots, different colours if possible, washed and scrubbed
olive oil
herb or red wine vinegar
sea salt
freshly ground black pepper
a few sprigs of fresh thyme
3 cloves garlic, crushed

Steps:

  • Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender. Remove the foil and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

Nutrition Facts : Calories 106 calories, Fat 6 g fat, SaturatedFat 0.8 g saturated fat, Protein 1.7 g protein, Carbohydrate 12 g carbohydrate, Sugar 10.5 g sugar, Sodium 0.70 g salt, Fiber 4.7 g fibre

ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED CARROTS



Roasted carrots image

These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch

Provided by John Torode

Categories     Side dish

Time 55m

Number Of Ingredients 4

2kg carrots, halved or quartered lengthways
4 tbsp olive oil
4 tbsp honey
2 tbsp red wine or cider vinegar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
  • Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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

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

QUICK AND EASY BAKED CARROTS



Quick and Easy Baked Carrots image

Baked carrots with light sweet glaze.

Provided by wilsondogg

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 5

1 bunch carrots, trimmed
butter-flavored cooking spray (such as I Can't Believe It's Not Butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
  • Bake in preheated oven until carrots are tender, 20 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g

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