Southwestern Roasted Carrots Recipes

ROASTED RAINBOW CARROTS

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.

ROASTED CARROTS

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.

OVEN-ROASTED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
• Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

SOUTHWESTERN ROASTED CARROTS

Steps:

• Preheat oven to 350°F.
• Peel carrots and cut julienne-style (into 2" long x 1/4" wide strips) or slice thin.
• Place carrots and other ingredients into a 9" x 13" baking pan and toss to combine thoroughly.
• Spread out into a thin layer.
• Roast for 15 minutes. Remove pan from oven, toss carrots and spread out into a thin layer. Roast for another 15 minutes or until carrots are tender.

ROASTED CARROTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
• Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.