CARROTS RECIPE FOR THANKSGIVING RECIPES

Name: Roasted Carrots
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 carrots; 3 tablespoons good olive oil; 1 1/4 teaspoons kosher salt; 1/2 teaspoons freshly ground black pepper; 2 tablespoons minced fresh dill or parsley

ROASTED CARROTS RECIPE | INA GARTEN | FOOD NETWORK

Roasted Carrots Recipe | Ina Garten | Food Network image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.

Nutrition Facts : Calories 110 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 484 milligrams, CarbohydrateContent 12 grams, FiberContent 3.5 grams, ProteinContent 1 grams, SugarContent 6 grams

CANDIED CARROTS RECIPE - HOW TO MAKE CANDIED CARROTS

Candied Carrots Recipe - How to Make Candied Carrots image

These tender candied carrots are as delicious as they are easy. Make them as a side dish for dinner, especially for holidays like Easter or Christmas!

Provided by Ree Drummond

Categories comfort food main dish side dish snack

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 7

Ingredients

1 1/2 lb. medium carrots, cut into ¼-inch-thick rounds on the bias
1 1/4 tsp. kosher salt
1/4 c. packed light brown sugar
3 tbsp. salted butter
2 tbsp. apple cider vinegar
Black pepper, to taste
1/4 c. fresh parsley leaves, chopped

Steps:

Scatter the carrots in a large skillet and add 1 teaspoon salt and 1 cup water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.
Add the brown sugar, butter, vinegar, remaining ¼ teaspoon salt and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.

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ROASTED CARROTS RECIPE | INA GARTEN | FOOD NETWORK

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