ROASTED CARROTS RECIPE - NYT COOKING
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Total Time 1 hours
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 124, UnsaturatedFatContent 6 grams, CarbohydrateContent 15 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 373 milligrams, SugarContent 7 grams
INDIAN BEEF KEEMA WITH CARROTS & POTATOES - BBC GOOD FOOD
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
- Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
Nutrition Facts : Calories 351 calories, FatContent 16 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 6 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.7 milligram of sodium
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ROASTED CARROTS RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.7
Total Time 30 minutes
Category side-dish
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Reviews 5
Total Time 1 hours
Calories 124 per serving
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
SAUTEED CARROTS RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.6
Total Time 15 minutes
Category side-dish
Cuisine american
Calories 96 calorie per serving
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
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Reviews 3.5
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SAUTEED CARROTS RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.6
Total Time 15 minutes
Category side-dish
Cuisine american
Calories 96 calorie per serving
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