CARROTS AND SWEET POTATOES RECIPES

Name: Roasted Carrots and Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 large carrots peeled and cut into chunks; 3 medium sweet potatoes peeled, quartered, and cut into chunks; 1-1/2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt; 1/2 teaspoon dried red pepper flakes

DEEP SOUTH DISH: ROASTED CARROTS AND SWEET POTATOES

Deep South Dish: Roasted Carrots and Sweet Potatoes image

Carrots and sweet potatoes, tossed with olive oil, salt and red pepper flakes and oven roasted.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 5

Ingredients

3 large carrots peeled and cut into chunks
3 medium sweet potatoes peeled, quartered, and cut into chunks
1-1/2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon dried red pepper flakes

Steps:

Place oven rack in the center of oven and preheat oven to 450 degrees F.
Place carrots and sweet potatoes in a bowl and drizzle with 1 tablespoon of olive oil.
Add salt and red pepper flakes; toss to evenly coat, adding more olive oil if needed to coat everything.
Transfer vegetables to a rimmed, shallow baking pan and spread out, leaving space between vegetables.
Bake for about 15 to 20 minutes, tossing halfway through. Test with the tip of a knife for tenderness and add additional time as needed. Serve immediately.

GLAZED SWEET POTATOES RECIPE: HOW TO MAKE IT

Glazed Sweet Potatoes Recipe: How to Make It image

Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland

Provided by Taste of Home

Categories Side Dishes

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 5

Ingredients

2 pounds sweet potatoes or 2 cans (15-3/4 ounces each) sweet potatoes, drained
1/4 cup butter, cubed
1/4 cup maple syrup
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon

Steps:

If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

Nutrition Facts : Calories 352 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 66g carbohydrate (39g sugars, FiberContent 6g fiber), ProteinContent 3g protein.

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DEEP SOUTH DISH: ROASTED CARROTS AND SWEET POTATOES

Carrots and sweet potatoes, tossed with olive oil, salt and red pepper flakes and oven roasted.
From deepsouthdish.com
Total Time 30 minutes

Bake for about 15 to 20 minutes, tossing halfway through. Test with the tip of a knife for tenderness and add additional time as needed. Serve immediately.

See details

GLAZED SWEET POTATOES RECIPE: HOW TO MAKE IT

Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Side Dishes
Calories 352 calories per serving

If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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