RECIPE FOR BOILED CARROTS RECIPES

Name: Roasted Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 12 carrots; 3 tablespoons olive oil; 1 1/4 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons minced fresh dill or 2 tablespoons parsley

ROASTED CARROTS RECIPE - FOOD.COM

Roasted Carrots Recipe - Food.com image

Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

12 carrots
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh dill or 2 tablespoons 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 165.4, FatContent 10.6, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 853.4, CarbohydrateContent 17.7, FiberContent 5.2, SugarContent 8.7, ProteinContent 1.7

BOILED HAM DINNER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Boiled Ham Dinner Recipe: How to Make It - Taste of Home image

I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. —Janet Tucker of Bellevue, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 piece boneless fully cooked ham (16 ounces)
6 medium carrots, halved lengthwise and cut into thirds
4 medium red potatoes, quartered
2 medium onions, cut into wedges
1 bay leaf
1 teaspoon dried thyme
1 teaspoon peppercorns
1 garlic clove, halved
1/2 teaspoon whole allspice
1/2 medium head cabbage, cut into wedges

Steps:

Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.

Nutrition Facts : Calories 312 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 1300mg sodium, CarbohydrateContent 46g carbohydrate (0 sugars, FiberContent 8g fiber), ProteinContent 26g protein. Diabetic Exchanges 4 vegetable

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