ROASTED RAINBOW CARROTS RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories side-dish
Total Time 20 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 4
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 RAINBOW CARROTS RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories side-dish
Total Time 20 minutes
Cook Time 5 minutes
Yield 4 servings
Number Of Ingredients 4
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.
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CLEMENTINE ROASTED CARROTS | JAMIE OLIVER RECIPES
The sweetness of the carrots works so well with the gentle citrus flavour of clementines – you’ve got to try it. I’ve chosen rosemary this time round, but any woody herb will do.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 67 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 67 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub and trim the carrots, leaving a little of the green tops on.
- Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray.
- Drizzle over 1 tablespoon of oil, season with a pinch of sea salt and black pepper, then toss to coat and roast for 1 hour. Meanwhile, pick the rosemary leaves.
- Remove the tray from the oven, quickly squeeze over the clementine juice and scatter with the rosemary leaves, then toss together and roast for a final 10 minutes, or until beautifully golden.
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CARROT CUPCAKES RECIPE: HOW TO MAKE IT
To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Calories 326 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Calories 326 calories per serving
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
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ROASTED RAINBOW CARROTS RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 4.4
Total Time 20 minutes
Category side-dish
Reviews 4.4
Total Time 20 minutes
Category side-dish
- 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.
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