ROASTED CARROTS WITH THYME
These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
- Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.
Nutrition Facts :
ROASTED CARROTS (THAT TASTE AMAZING!)
These easy roasted carrots are the best way to make this healthy vegetable taste AMAZING! Bake them until tender with lemon wedges and fresh thyme.
Provided by Sonja Overhiser
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Peel the carrots and slice them on the bias (as shown).
- In a large bowl, whisk the balsamic vinegar, mustard, garlic powder, thyme, and salt. Slowly whisk in the olive oil. Add the carrots and stir to evenly coat.
- Line a baking sheet with parchment paper. Add the carrots in an even layer. Add lemon wedges and fresh thyme to the tray, on top of the carrots.
- Roast for 20 minutes. Stir and roast 15 to 20 minutes more (for 35 to 40 minutes total), depending on the thickness of the carrots. Taste and add a few more pinches salt and some fresh ground pepper. Serve.
Nutrition Facts : Calories 189 calories, Sugar 11.4 g, Sodium 157.5 mg, Fat 11.2 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 22.5 g, Fiber 6.4 g, Protein 2.3 g, Cholesterol 0 mg
ROASTED CARROTS WITH LEMON
Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.
THYME-ROASTED CARROTS
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield about 12 servings (2 carrot halves each).
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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
ROASTED CARROTS WITH THYME
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED BABY CARROTS WITH THYME
Roasting brings out the natural sweetness of vegetables and this recipe is no exception. The recipe was a grocery store handout and has been adjusted only slightly.
Provided by PaulaG
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
- Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
- Remove from oven and place in serving bowl.
- Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.
LEMON & THYME BABY CARROTS
Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus
Provided by James Martin
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.
- Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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