Chili Roasted Carrots Recipes
CHILI-LIME ROASTED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
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- Preheat oven to 400 degrees and line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Peel the carrots and trim the ends. If the carrots are very thick, slice them in halves or quarters so that all pieces are similar in size.
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- Spread the carrots in a single layer on the prepared baking sheet (use two sheets if needed—do not crowd the carrots, or they will steam instead of browning). Roast for 20 minutes, flip the carrots over, then continue roasting until tender and golden brown, about 15 additional minutes (35 minutes total). If using more than one pan, switch the pans’ positions halfway through. Serve warm.
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