ROASTED CHEERIOS RECIPES
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
ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...
Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.
Provided by Girl Versus Dough
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
- Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
- Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
Nutrition Facts : Calories 870 , CarbohydrateContent 45 g, CholesterolContent 210 mg, FatContent 8 , FiberContent 5 g, ProteinContent 71 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 4 g, TransFatContent 1/2 g
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ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...
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- Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
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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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ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...
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- Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.
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