ROASTED CARROTS WITH GARLIC PARSLEY BUTTER
Here we toss perfectly roasted carrots with butter that's been infused with garlic and parsley. Instead of the parsley, consider adding basil, crushed red pepper flakes, dill, cumin, or other favorite flavors. The recipe below is more of a template than a strict recipe. Carrots are perfectly delicious roasted, but so are parsnips, squash, potatoes or other hardy vegetable you find in season. Feel free to switch them out for something else.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 35m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.
- While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.
- Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt as needed.
Nutrition Facts : Calories 118, Protein 1 g, Carbohydrate 15 g, Fiber 4 g, Sugar 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg
CARROT FRIES RECIPE BY TASTY
Here's what you need: carrots, olive oil, fresh parsley, paprika, salt, pepper, plain greek yogurt, lemon juice, chives, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
- Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 46 grams, Fat 27 grams, Fiber 6 grams, Protein 24 grams, Sugar 35 grams
CARROTS WITH PARSLEY AND GARLIC
Provided by Molly O'Neill
Time 3h10m
Yield Six to eight servings
Number Of Ingredients 6
Steps:
- The carrots can be peeled and grated 3 hours ahead, put in a bowl and set aside. When ready to serve, mix the grated carrots with the parsley. Combine the minced garlic and vinegar in a separate bowl and whisk in the oil. Pour the vinaigrette over the carrots and toss well. Season with salt. Place on a platter with the other vegetable salads. Serve immediately.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 3 grams
BUTTERED CARROTS WITH PARSLEY
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
- In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.
CARROTS WITH PARSLEY AND OLIVES
Raw young carrots possess an incredible sweetness. Enjoy the salad alongside one of Chris Bianco's pizzas.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 6
Steps:
- Toss together carrots, olives, parsley, and oil. Season with salt, and serve with lemon wedges.
SPICY CARROTS WITH PARSLEY AND CILANTRO
This delicious vegetable recipe is a great side dish for entertaining because you can serve it warm, at room temperature or even slightly chilled. And it goes with almost any main course, from beef to chicken to fish. MAKE AHEAD: The carrots can be prepared early in the day and kept at room temperature or refrigerated. From Anissa Helou and the Couscous Chronicles, Food and Wine, March 2005.
Provided by NcMysteryShopper
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
- In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
Nutrition Facts : Calories 170.3, Fat 13.1, SaturatedFat 1.7, Sodium 81.9, Carbohydrate 13.1, Fiber 3.9, Sugar 5.6, Protein 2
CARROTS IN LEMON-PARSLEY BUTTER
THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
PARSLEY CARROTS
Make and share this Parsley Carrots recipe from Food.com.
Provided by invictus
Categories Vegetable
Time 17m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan cook carrots in chicken stock until almost tender.
- Add butter and parsley. May add salt and pepper if needed.
Nutrition Facts : Calories 138.6, Fat 8.3, SaturatedFat 5, Cholesterol 20.9, Sodium 189.8, Carbohydrate 15.5, Fiber 4.4, Sugar 7.2, Protein 2.1
GLAZED PARSLEY CARROTS
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
- Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED CARROTS WITH FETA AND PARSLEY
Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
- Transfer carrots to a bowl, and toss with feta and parsley.
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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