CARROTS BAG RECIPES

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OVEN ROASTED POTATOES & CARROTS | JUST A PINCH RECIPES



Oven Roasted Potatoes & Carrots | Just A Pinch Recipes image

This is another recipe from my Mother's file. I believe it was originally from Lipton. These veggies are good. We like to make them anytime, but especially for holidays.

Provided by Kathie Carr @kathiecc

Categories     Vegetables

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 5

2 pound(s) potatoes, peeled and cut in bite sized chunks
4 - carrots, sliced in bite sized chunks
1 - envelope lipton onion soup mix
1/2 cup(s) olive oil
- salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees.
  • Mix potatoes, carrots and other ingredients in a large plastic bag and shake well to mix.
  • Pour vegetables into a 9 by 13 inch baking pan. Arrange evenly in pan.
  • Bake uncovered, stirring occasionally, for 40 minutes or until potatoes and carrots are well roasted, tender and golden brown. Enjoy amazingly delicious roasted potatoes and carrots!

HALLOUMI, CARROT & ORANGE SALAD RECIPE - BBC GOOD FOOD



Halloumi, carrot & orange salad recipe - BBC Good Food image

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day

Provided by Good Food team

Categories     Lunch, Starter

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

2 large oranges
1½ tbsp wholegrain mustard
1½ tsp honey
1 tbsp white wine vinegar
3 tbsp rapeseed or olive oil, plus extra for frying
2 large carrots, peeled
225g block halloumi, sliced
100g bag watercress or baby spinach

Steps:

  • Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
  • Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

Nutrition Facts : Calories 338 calories, FatContent 23 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SodiumContent 2.1 milligram of sodium

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