ROASTED BABY CARROT RECIPES RECIPES

Name: Roasted Carrots
Total time: 1 h
Yield: Serves six
Ingredients: 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths; 3 tablespoons extra virgin olive oil; Salt; freshly ground pepper; 1 teaspoon fresh thyme leaves, chopped; 1/2 teaspoon oregano; 3 tablespoons finely chopped flat-leaf parsley

ROASTED CARROTS RECIPE - NYT COOKING

Roasted Carrots Recipe - NYT Cooking image

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

Ingredients

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

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

ROASTED BABY CARROTS RECIPE - BETTYCROCKER.COM

Roasted Baby Carrots Recipe - BettyCrocker.com image

Looking for an easy side dish recipe? Then try these baby carrots which are baked with herbs in just 45 minutes!

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 5 minutes

Yield 6

Number Of Ingredients 5

Ingredients

4 teaspoons vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 bag (16 ounces) plus 1 bag (8 ounces) baby-cut carrots (9 cups)

Steps:

Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
Mix all ingredients except carrots in large bowl. Add both bags of carrots; toss to coat. Spread carrots in pan.
Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

Nutrition Facts : Calories 100 , CarbohydrateContent 19 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 2 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 8 g, TransFatContent 0 g

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HONEY ROASTED CARROTS RECIPE | ALLRECIPES

I dumped a 1-lb bag of baby carrots in a large Ziploc bag, eyeballed the olive oil added to the bag, shook it until all the carrots were coated, spread them out on a foil-lined cookie sheet, lightly salted and peppered the carrots, then drizzled raw honey over them, making sure that each carrot …
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