ROASTED CARROTS WITH HERBS
What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.
Provided by Food Network Kitchen
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
- Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.
HERB-BUTTERED BABY CARROTS
The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens-let your imagination be your guide.-Sandra Corey, Caldwell, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots., Bake, covered, until carrots are tender, 50-60 minutes, stirring once.
Nutrition Facts : Calories 143 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.
PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY
Here's what you need: carrots, oil, Chopped fresh parsley, paprika, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Trim the carrots, then slice on the diagonal into ½ inch thick coins.
- Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
- Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 0 grams, Sugar 1 gram
ROASTED CARROTS
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
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
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