Roasted Caramelized Carrots Recipes

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO

Roasted Carrots with Caramelized Walnut Crema and Pecorino image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

7 ounces jumbo organic carrots, peeled and cut into 1/2-inch-thick coins
1/4 ounce kosher salt
1/4 cup light brown sugar
.03 ounce fresh rosemary sprigs
.03 ounce fresh thyme sprigs
Olive oil, for drizzling
2 tablespoons neutral cooking oil
6 shallots, peeled and thinly sliced
8 ounces walnuts
8 ounces really green olive oil
Kosher salt
1 wedge Pecorino-Romano, for shaving

Steps:

Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
Preheat the oven to 400 degrees F.
Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.

ROASTED CARAMELIZED CARROTS

ROASTED CARAMELIZED CARROTS image

Categories Vegetable

Yield 8

Number Of Ingredients 11

Ingredients

Estimated Times
Preparation Time: 10 mins
Cooking Time: 0 min
Servings: 8
3 lbs. carrots, peeled and sliced into 1/2" discs (can buy in bags pre-cut)
1/2 C sugar
3-4 T vegetable oil
Preheat oven to 400.
Combine carrots, sugar and oil in a large bowl. Toss to coat.
Spread the carrots into disposable tins in a single layer.
Roast about 45 minutes to 1 hour on the middle and top racks of the oven until carrots are caramelized and begin to shrivel. Shake occasionally to prevent the carrots from burning.

Steps:

see above

CARAMELIZED CUMIN-ROASTED CARROTS

Caramelized Cumin-Roasted Carrots image

Make and share this Caramelized Cumin-Roasted Carrots recipe from Food.com.

Provided by DailyInspiration

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

nonstick cooking spray
12 carrots, peeled and cut on the diagonal into 1/2 inch pieces (medium to large)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Steps:

Preheat oven to 400 degrees F. Spray a large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in a single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Nutrition Facts : Calories 91.8, Fat 4.9, SaturatedFat 0.7, Sodium 666.5, Carbohydrate 11.9, Fiber 3.5, Sugar 5.8, Protein 1.2

ROASTED, CARAMELIZED CARROTS WITH GARLIC

Roasted, Caramelized Carrots With Garlic image

Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

Provided by Penny Stettinius

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 whole carrots, cleaned
olive oil
kosher salt
freshly cracked black pepper
3 garlic cloves, chopped
1/4 cup fresh parsley, minced

Steps:

Preheat the oven to 375 degrees.
Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
Place on a roasting pan. Do not cover.
Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
Remove from the oven and toss in the parsley.

Nutrition Facts : Calories 42.2, Fat 0.3, Sodium 65.6, Carbohydrate 9.8, Fiber 2.7, Sugar 4.4, Protein 1.1

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