Best Roasted Carrots And Mushrooms Recipes

LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
• Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
• Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

ROASTED CARROTS AND MUSHROOMS

Steps:

• Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
• Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

ROASTED RAINBOW CARROTS WITH MUSHROOMS AND POTATOES

Steps:

• Add oil, potatoes, and garlic in a saucepan over medium heat and cook, stirring constantly, until potatoes are nearly tender, about 15 minutes.
• Add carrots and cook, stirring constantly, until carrots are tender, about 10 minutes. Add mushrooms, rosemary, chives, and salt. Cook until mushrooms are tender, stirring occasionally for about 20 minutes. Cool for 5 minutes before serving.