HEIRLOOM CARROT RECIPES

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ROASTED RAINBOW CARROTS RECIPE | FOOD NETWORK KITCHEN ...



Roasted Rainbow Carrots Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

3 bunches baby rainbow carrots
1 tablespoon olive oil
Kosher salt
Chopped chives, for serving

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 ...



Roasted Rainbow Carrots Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 4

3 bunches baby rainbow carrots
1 tablespoon olive oil
Kosher salt
Chopped chives, for serving

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
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Scrub and trim the carrots, leaving a little of the green tops on.
    3. Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray.
    4. 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.
    5. 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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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
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  • 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
  • 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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