ROASTED CARROTS WITH TURMERIC AND CUMIN RECIPE - NYT COOKING
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C. Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter. Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with makrut lime juice and zest, and mint chutney. They are also delicious on their own.
Provided by Martha Rose Shulman
Total Time 40 minutes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
- Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
- While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, turmeric and Aleppo pepper or chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
- Remove the carrots from the oven when done and add to the pan with the spice butter and the mint. Toss together, taste and adjust salt and pepper. Serve from the pan or transfer to a platter.
Nutrition Facts : @context http//schema.org, Calories 121, UnsaturatedFatContent 5 grams, CarbohydrateContent 11 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 268 milligrams, SugarContent 5 grams, TransFatContent 0 grams
ROASTED CARROTS WITH GARLIC RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Slice the carrots on an angle about three-fourths of an inch thick. Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt, pepper, coriander and parsley and toss all ingredients together to mix well.
- Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or at room temperature.
Nutrition Facts : @context http//schema.org, Calories 93, UnsaturatedFatContent 6 grams, CarbohydrateContent 8 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 182 milligrams, SugarContent 3 grams
More about "roasted carrots nyt recipes"
ROASTED FRESH HAM RECIPE - NYT COOKING
This is a huge piece of meat that is simple to prepare and inevitably leads to applause and awe. A fresh ham weighing in at north of 15 pound yields the variety of doneness needed for a big party of eaters: well-done white meat, pink slices for the medium-rare crowd, and crispy fat and dark-meat bits from the shank for those who like to snack. If there are leftovers the next day, carve the rest of the meat from the bone and make yourself a phenomenal ham sandwich. Then use the bones for stock and soup!
From cooking.nytimes.com
Reviews 4
Total Time 4 hours 30 minutes
Calories 1156 per serving
From cooking.nytimes.com
Reviews 4
Total Time 4 hours 30 minutes
Calories 1156 per serving
- Let ham stand 15 to 20 minutes before carving. Pour pan juices and remaining 2 tablespoons wine into a small saucepan and simmer about 2 minutes. Turn off flame, add half-and-half, and serve with ham.
See details
ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE - NYT COOKING
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
- Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter’s melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.
See details
HOW TO MAKE THE BEST ROASTED CARROTS - THE NEW YORK TIMES
Oct 12, 2021 · Yewande Komolafe Cooking in Brooklyn Heat your oven to 400, and toss the carrots with olive oil and salt on a sheet pan before roasting for 40 minutes. How to Make the Best Roasted Carrots …
From nytimes.com
From nytimes.com
See details
MEN'S JOURNAL | HEALTH, ADVENTURE, GEAR, STYLE
Health, Adventure, Gear, Style
From mensjournal.com
From mensjournal.com
See details
MEN'S JOURNAL | HEALTH, ADVENTURE, GEAR, STYLE
Health, Adventure, Gear, Style
From mensjournal.com
From mensjournal.com
See details