Marjoram Roasted Potatoes And Baby Carrots Recipes

ROASTED CARROTS AND POTATOES

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Roasted Carrots and Potatoes image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

ROASTED POTATOES AND BABY CARROTS WITH GARLIC

I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!

Provided by Kittencalrecipezazz

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Roasted Potatoes and Baby Carrots With Garlic image

Steps:

Dry the veggies well with a paper towel and place in a large bowl.
Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
Pour over the veggies and toss to coat with a wooden spoon or clean hands.
Set oven to 400 degrees F.
Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

Ingredients

2 -3 lbs red potatoes, peeled and cut into about 2-inch pieces
5 -6 cups baby carrots (can use more or less)
4 -8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
fresh ground black pepper

GLAZED CARROTS WITH MARJORAM

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 9

Glazed Carrots with Marjoram image

Steps:

In a large skillet over medium heat, melt the butter, then add the shallots and cook until beginning to soften, 3 to 5 minutes.
Add the carrots, sage, chicken broth, honey and wine and bring to a simmer. Cook until the carrots are tender and the liquid has reduced to a syrup, 8 to 10 minutes. Stir in the marjoram and some salt and pepper to taste.

Ingredients

8 tablespoons unsalted butter
2 shallots, peeled and thinly sliced into rounds
2 pounds carrots, trimmed and cut into 3-inch pieces
4 fresh sage leaves, chopped
1 cup chicken broth
1/4 cup honey
1/4 cup dry white wine
2 tablespoons marjoram leaves, chopped
Kosher salt and freshly ground black pepper

MARJORAM-ROASTED POTATOES

Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 35m

Number Of Ingredients 5

Marjoram-Roasted Potatoes image

Steps:

Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.
On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.
Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.

Nutrition Facts : Calories 225 g, Fat 10 g, Protein 3 g

Ingredients

2 pounds potatoes
3 tablespoons canola oil
3/4 teaspoon dried marjoram
1/2 teaspoon salt
Pepper to taste

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Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

Marjoram Roasted Potatoes And Baby Carrots Recipes

ROASTED CARROTS AND POTATOES

Roasted carrots and potatoes make a nice, easy, yummy side.

ROASTED POTATOES AND BABY CARROTS WITH GARLIC

GLAZED CARROTS WITH MARJORAM

MARJORAM-ROASTED POTATOES

Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.

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