ROASTED CARROTS AND BEETS RECIPES
ROASTED PARMESAN CARROTS RECIPE: HOW TO MAKE IT
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
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…
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
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
More about "roasted carrots and beets recipes"
ROASTED BEETROOT RECIPES - BBC GOOD FOOD
Roasted beetroot adds earthy flavour and colour to your standard salad or veggie side dishes. Try our favourite spices, toppings and sauces with your beets.
From bbcgoodfood.com
From bbcgoodfood.com
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HONEY-BALSAMIC ROASTED CARROTS RECIPE - BETTYCROCKER…
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.
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Calories 90 per serving
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Calories 90 per serving
- 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.
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ROASTED BEETROOT RECIPES - BBC GOOD FOOD
Roasted beetroot adds earthy flavour and colour to your standard salad or veggie side dishes. Try our favourite spices, toppings and sauces with your beets.
From bbcgoodfood.com
From bbcgoodfood.com
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HARVARD BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Side Dishes
Calories 93 calories per serving
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Side Dishes
Calories 93 calories per serving
- Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.
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ROASTED ROOT VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
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ROASTED ROOT VEGETABLES RECIPE - FOOD.COM
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 50.5 per serving
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 50.5 per serving
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
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ROASTED ROOT VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
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ROASTED ROOT VEGETABLES RECIPE - FOOD.COM
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 50.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 50.5 per serving
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
See details
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