ROASTED CARROTS AND BEETS RECIPES

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ROASTED PARMESAN CARROTS RECIPE: HOW TO MAKE IT



Roasted Parmesan Carrots Recipe: How to Make It image

Mom always said “eat your carrots, help your eyes.” Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh carrots, peeled
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 450°. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x1-in. baking pan., Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

Nutrition Facts : Calories 72 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 386mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

HONEY-BALSAMIC ROASTED CARROTS RECIPE - BETTYCROCKER…



Honey-Balsamic Roasted Carrots Recipe - BettyCrocker… image

Roasting enhances carrots’ natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It’s a vegetarian-friendly side dish that everyone will love.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (2 lb) fresh carrots, peeled and quartered lengthwise
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
  • Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

Nutrition Facts : Calories 90 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 10 g, TransFatContent 0 g

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