Garlic Roasted Carrots Recipes

ROASTED PARMESAN-GARLIC CARROTS

I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!

Provided by Pamela J Hagen-French

Categories Side Dish Vegetables Carrots

Time 1h

Yield 4

Number Of Ingredients 4

Roasted Parmesan-Garlic Carrots image

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 381.4 mg, Sugar 5.4 g

Ingredients

1 pound carrots, peeled
1 tablespoon olive oil
½ teaspoon garlic salt
¼ cup grated Parmesan cheese, or more to taste

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 6

Roasted Carrots and Parsnips with Rosemary and Garlic image

Steps:

Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams

Ingredients

3/4 pound parsnips, peeled
1 pound carrots, peeled
Salt and freshly ground pepper
4 plump garlic cloves, peeled and lightly crushed
3 or 4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil

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Garlic Roasted Carrots Recipes

ROASTED PARMESAN-GARLIC CARROTS

I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.

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