Roasted Rainbow Carrots With Mushrooms And Potatoes Recipes

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ROASTED RAINBOW CARROTS



Roasted Rainbow Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

3 bunches baby rainbow carrots
1 tablespoon olive oil
Kosher salt
Chopped chives, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

SAVORY ROASTED CARROTS WITH MUSHROOMS



Savory Roasted Carrots with Mushrooms image

You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh baby carrots
1 medium onion, cut into small wedges
1/2 pound small fresh mushrooms
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

Nutrition Facts :

ROASTED CARROTS AND POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROASTED CARROTS AND MUSHROOMS



Roasted Carrots and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

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



Roasted Rainbow Carrots with Mushrooms and Potatoes image

Delicious, filling, and possibly a new family favorite that makes a great side for anything. If you can't find rainbow carrots, regular carrots work, too, of course.

Provided by jimmy

Categories     Carrot Side Dishes

Time 1h

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 cups baby potatoes, halved
2 cloves garlic, minced
5 large rainbow carrots, sliced
1 pound cremini mushrooms, sliced
2 sprigs rosemary
2 tablespoons minced fresh chives
1 teaspoon seasoned salt

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.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 26.7 g, Fat 7.5 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 1.1 g, Sodium 302.2 mg, Sugar 6.8 g

ROASTED POTATOES AND RAINBOW CARROTS



ROASTED POTATOES AND RAINBOW CARROTS image

Another wonderful recipe from the Green Bean Delivery Company, using fresh, organic vegetables. Everyone who has tried this gives it a big thumbs-up! A great dish for fall and winter.

Provided by Ellen Bales

Categories     Vegetables

Time 45m

Number Of Ingredients 7

1 lb small red or yellow potatoes, halved if large
1 lb rainbow carrots, halved lengthwise
2 clove garlic, peeled and smashed with side of a knife
2 Tbsp extra-virgin olive oil
salt and pepper
juice from half a lemon
1 Tbsp minced basil

Steps:

  • 1. Toss potatoes, carrots, and garlic with the oil on a rimmed baking sheet; season with salt and pepper.
  • 2. Arrange in a single layer and roast in a preheated 400-degree oven until the vegetables are tender and starting to brown--about 40 minutes; toss halfway through cooking time.
  • 3. Remove from oven and squeeze lemon juice over top and sprinkle with minced basil. Enjoy!

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