CORROTS RECIPES

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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

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

24K CARROTS RECIPE - FOOD.COM



24k Carrots Recipe - Food.com image

Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 4

1 lb carrots, peeled and sliced (I find organic has the best flavor) or 1 lb baby carrots, whole (I find organic has the best flavor)
2 tablespoons brown sugar, packed
2 tablespoons butter (real butter is always better) or 2 tablespoons margarine (real butter is always better)
1/2 teaspoon ground ginger (grated, feel free to add more or less) or 1 1/2 teaspoons fresh ginger (grated, feel free to add more or less)

Steps:

  • Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
  • Melt butter and add brown sugar and ginger, stirring to blend.
  • Add sauce to carrots and stir to coat.

Nutrition Facts : Calories 124.4, FatContent 6, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 131, CarbohydrateContent 17.8, FiberContent 3.2, SugarContent 12.1, ProteinContent 1.1

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