ROASTED MUSHROOMS AND CARROTS RECIPES

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SAVORY ROASTED CARROTS WITH MUSHROOMS RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY ...



Savory Roasted Carrots with Mushrooms Recipe: How to Make It - Taste of Home: Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy ... image

You’ll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you’re done. It’s a busy cook’s dream!—Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh baby carrots
1 medium onion, cut into small wedges
1/2 pound small fresh mushrooms
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ROASTED PARSNIPS AND CARROTS RECIPE | INA GARTEN - EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS | FOOD NETWORK



Roasted Parsnips and Carrots Recipe | Ina Garten - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos | Food Network image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

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