GARLIC ROASTED CARROTS
Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!
Provided by France C
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
- Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g
ROASTED CARROTS WITH GARLIC
Roasting brings out the natural sweetness in carrots.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees.
- Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oiland season with salt and pepper.
- Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 71 g
ROASTED PARMESAN-GARLIC CARROTS
I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!
Provided by Pamela J Hagen-French
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
- Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 381.4 mg, Sugar 5.4 g
ROASTED CARROTS WITH GARLIC
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Slice the carrots on an angle about three-fourths of an inch thick. Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt, pepper, coriander and parsley and toss all ingredients together to mix well.
- Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 3 grams
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice the carrots diagonally in 1 1/2-inch-thick slices.
- (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
ROASTED, CARAMELIZED CARROTS WITH GARLIC
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
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
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
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