CARROTS WITH PARSLEY AND GARLIC
Provided by Molly O'Neill
Time 3h10m
Yield Six to eight servings
Number Of Ingredients 6
Steps:
- The carrots can be peeled and grated 3 hours ahead, put in a bowl and set aside. When ready to serve, mix the grated carrots with the parsley. Combine the minced garlic and vinegar in a separate bowl and whisk in the oil. Pour the vinaigrette over the carrots and toss well. Season with salt. Place on a platter with the other vegetable salads. Serve immediately.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 3 grams
GARLIC ROASTED CARROTS
Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!
Provided by France C
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
- Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g
CARROT-CELERY-PARSLEY-GARLIC JUICE
Provided by Food Network
Number Of Ingredients 4
Steps:
- Trim the carrots and cut them into 2 to 3-inch pieces. Cut the celery into 2 to 3-inch pieces. Beginning with the garlic, process the vegetables in the juicer.
BUTTERED CARROTS WITH PARSLEY
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
- In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.
BURNT CARROTS WITH GOAT CHEESE, PARSLEY, ARUGULA, AND CRISPY GARLIC CHIPS
Provided by Francis Mallmann
Categories Cheese Dairy Leafy Green Herb Vegetable Side Vegetarian Dinner Goat Cheese Arugula Root Vegetable Carrot Parsley Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.
- Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.
- Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.
- Combine the parsley and arugula on a large serving platter and toss lightly with half the vinaigrette. Place the carrots on top.
- Reheat the chapa or skillet to very high heat and coat with the remaining 1 to 2 tablespoons olive oil. Immediately add the slices of goat cheese: be careful-the oil may spatter. As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula and invert onto the carrots. Toss the garlic chips over the salad and drizzle with the remaining vinaigrette.
CARROTS IN LEMON-PARSLEY BUTTER
THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.
Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
CARROT AND PARSLEY SALAD
Provided by Trish Hall
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and wash the carrots. Using a grater, grate them into threads.
- Pick the leaves off the parsley. Wash, dry and chop the leaves.
- Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
- Stir in the carrots and parsley. Season with salt, and mix well.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 3 grams, TransFat 0 grams
More about "carrots with parsley and garlic recipes"
OVEN ROASTED CARROTS WITH GARLIC AND PARSLEY
From lemonsforlulu.com
Reviews 8Calories 813 per servingEstimated Reading Time 3 mins
- Roast for 20 minutes, turning once. Reduce oven temperature to 325 degrees and roast carrots an additional 15-18 minutes or until tender.
GARLIC AND PARSLEY ROASTED CARROTS - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Ratings 28Calories 100 per servingCategory Side Dish
- Add the olive oil, salt, pepper and garlic and put in a preheated oven at 220°C for 35 minutes, stirring half way through.
ROASTED CARROTS WITH GARLIC PARSLEY BUTTER - INSPIREDTASTE.NET
From inspiredtaste.net
5/5 (4)Total Time 35 minsCategory Side DishCalories 118 per serving
GARLIC HERB CARROTS - DAMN DELICIOUS
From damndelicious.net
GARLIC BUTTER COOKED CARROTS - A QUICK AND EASY VEGETABLE …
From thelifejolie.com
ROASTED CARROTS WITH GARLIC BREAD CRUMBS RECIPE
From allrecipes.com
EASY AIR FRYER CARROTS WITH GARLIC BUTTER AND PARSLEY - SAVOR
From savorandsavvy.com
CORIANDER ROASTED CARROTS WITH PARSLEY AND PISTACHIOS
From dishingouthealth.com
ROASTED BROWN SUGAR BAKED CARROTS RECIPE - MOMMA LEW
From mommalew.com
RECIPE: GARLIC KNOTS WITH PARSLEY & PARMESAN - BLUE APRON
From
BURNT CARROTS WITH GOAT CHEESE, PARSLEY, ARUGULA, AND CRISPY GARLIC ...
From jamesbeard.org
MISO-GLAZED CARROTS WITH CARROT-TOP PESTO | EYESWOON
From eye-swoon.com
CARROTS WITH GARLIC AND PARSLEY | WHAT GROWS TOGETHER
From whatgrowstogether.com
SAUTéED BABY CARROTS WITH GARLIC - THE DINNER-MOM
From dinner-mom.com
CARROT WITH PARSLEY - 107 RECIPES - PETITCHEF
From en.petitchef.com
GARLIC BUTTER ROASTED CARROTS RECIPE - BUILD YOUR BITE
From buildyourbite.com
HONEY CARROTS AND PARSNIP WITH GARLIC YOGURT - A BETTER CHOICE
From abetterchoice.com.au
THIS GLUTEN-FREE GARLIC CHEDDAR BISCUITS RECIPE IS SO COZY
From wellandgood.com
GARLIC GLAZED CARROTS - FIT FOODIE FINDS
From fitfoodiefinds.com
SLOW-COOKER KALE & SAUSAGE STEW RECIPE | EATINGWELL
From eatingwell.com
TOP 41 CARROTS WITH PARSLEY RECIPES - TMAX.PAKASAK.COM
From tmax.pakasak.com
EASY AND LIGHT DINNER RECIPES FOR WEIGHT LOSS | THE TIMES OF INDIA
From timesofindia.indiatimes.com
You'll also love