ROASTED BABY CARROTS RECIPE RECIPES

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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

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

BEST ROASTED BABY CARROTS RECIPE - HOW TO MAKE ROASTE…



Best Roasted Baby Carrots Recipe - How to Make Roaste… image

Baby carrots are for more than just snacking. Roasting them in balsamic vinegar and maple syrup makes them the perfect side dish.

Provided by Makinze Gore

Categories     gluten-free    Easter    side dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

1/4 c. balsamic vinegar
1/4 c. extra-virgin olive oil
2 tbsp. maple syrup
1/2 tsp. crushed red pepper flakes 
1 1/2 lb. baby carrots
Kosher salt 
Freshly ground black pepper
Freshly chopped parsley, for serving

Steps:

  • Preheat oven to 400°. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. Add carrots, season with salt and pepper and toss to coat. Place carrots on a large baking sheet, being to sure not to overcrowd. 
  • Roast until carrots are fork-tender and slightly charred, 30 minutes. 
  • Garnish with parsley to serve.

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