POTATOES AND CARROTS RECIPE RECIPES

PORK ROAST WITH POTATOES AND CARROTS RECIPE | MYRECIPES

Pork Roast with Potatoes and Carrots Recipe | MyRecipes image

Serve kid-friendly applesauce on the side.

Provided by Rosemary Black

Yield 4 servings plus about 6 1⁄2 cups of leftovers

Number Of Ingredients 7

Ingredients

Two 2- to 2 1/2-lb boneless pork loin roasts
Salt and pepper
2 teaspoons dried rosemary
6 cloves garlic, peeled
4 baking potatoes, peeled and cut in eighths
16-oz bag baby carrots
2 tablespoons olive oil

Steps:

Prep time: 10 minutes Roasting time: About 2 hours Preheat the oven to 425 degrees. Trim fat from pork roast. Sprinkle the pork with salt, pepper, and rosemary. Cut the garlic into slivers. Poke holes in the roast with a sharp knife and insert garlic slivers. Put the pork on a rack in a roasting pan and place in the oven. Reduce heat to 325 degrees, and roast meat for about 45 minutes. Toss the potatoes and carrots with the olive oil, sprinkle with salt, and place in the pan around the pork. Roast another 75 minutes, or until a meat thermometer reads 160 degrees. Cover with foil and let stand 15 minutes before slicing.How kids can help: Measure ingredients; toss vegetables with oil and sprinkle with salt.

Nutrition Facts : Calories 401 calories, CholesterolContent 68 g, FatContent 16 g, SaturatedFatContent 4 g, SodiumContent 172 mg

INDIAN BEEF KEEMA WITH CARROTS & POTATOES RECIPE | BBC ...

Indian beef keema with carrots & potatoes recipe | BBC ... image

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

Ingredients

1 tbsp vegetable oil
500g pack lean minced beef
1 large onion, finely chopped
2 garlic cloves, chopped
1 tbsp finely chopped ginger
2 tbsp hot curry powder
1 large potato, cut into 3cm chunks
2 carrots, cut into 3cm chunks
1 tbsp tomato purée
500ml vegetable stock (optional)
basmati rice, fresh coriander and mango or lime chutney, to serve

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 POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS ...

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category side-dish
Cuisine italian
Calories 269 calorie per serving

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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ROASTED SWEET POTATOES AND CARROTS RECIPE - COUNTRY LIVING

Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.
From countryliving.com
Reviews 4.7
Total Time 50 minutes
Category vegetarian, autumn, Christmas, dinner party, feed a crowd, Thanksgiving, dinner, lunch, side dish
Cuisine American
Calories 290 calories per serving

Preheat oven to 400°F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat. Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving. To make the pecans: Preheat oven to 350°F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.

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INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES

Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving

1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES

1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND ...

From foodnetwork.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category main-dish

Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

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CARROTS & POTATOES ROASTED W/ ONION AND GARLIC RECIPE ...

I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 321.2 per serving

Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

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OVEN ROASTED POTATOES & CARROTS | JUST A PINCH RECIPES

This is another recipe from my Mother's file. I believe it was originally from Lipton. These veggies are good. We like to make them anytime, but especially for holidays.
From justapinch.com
Reviews 5
Category Vegetables

Bake uncovered, stirring occasionally, for 40 minutes or until potatoes and carrots are well roasted, tender and golden brown. Enjoy amazingly delicious roasted potatoes and carrots!

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WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND ...

I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
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Reviews 4
Total Time 1 hours
Calories 136 per serving

Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

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ROAST CHICKEN WITH POTATOES & CARROTS | FOOD REVOLUTION ...

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving

1. Preheat the oven to 220°C/425°F/gas 7.
2. Scrub, trim and halve the carrots lengthways.
3. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
4. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
5. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
6. Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
7. Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
8. Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
9. Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
10. Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
11. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
12. Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
13. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AN…

Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

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ROAST CHICKEN WITH POTATOES & CARROTS | FOOD REVOLUTION ...

1. Preheat the oven to 220°C/425°F/gas 7.
2. Scrub, trim and halve the carrots lengthways.
3. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
4. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
5. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
6. Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
7. Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
8. Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
9. Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
10. Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
11. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
12. Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
13. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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CROCK POT PORK ROAST, POTATOES, AND CARROTS RECIPE - FOOD.COM

I decided to come up with my own Pork Roast recipe for a crock pot. I took a few ideas from the other recipes and this is what I came up with.
From food.com
Reviews 4.5
Total Time 6 hours 20 minutes
Calories 593.2 per serving

Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.

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HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND ...

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Reviews 3.8
Total Time 4 hours

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Total Time 60 minutes
Category Side Dishes
Cuisine Europe, Irish
Calories 168 calories per serving

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"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."
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Total Time 30 minutes
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BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME ...

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Total Time 60 minutes

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