Roasted Carrot Stick Snack Recipes

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.

Steps:

• Place carrots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt; toss to coat. Bake, uncovered, at 450° for 10-12 minutes or until crisp-tender.

Steps:

• Peel carrots. Cut into strips 3 inches long and ½ inch wide.
• In a large bowl combine carrots, olive oil and herbs.
• In a baking pan, spread carrots in a single layer.
• Roast, uncovered, in a 475* oven for 10 minutes, or until just tender.
• Sprinkle with salt.

Steps:

• Preheat the oven to 400 degrees F.
• Line a large jellyroll pan with aluminum foil.
• In a medium bowl, mix together the carrots, melted butter and salt. Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes. Toss with the chopped herbs if using and serve.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
• Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Steps:

• Simmer the carrots in the Dill pickle juice.
• covered until they are just beginning to get tender (15- 20 minutes).
• Cool in the pickle juice overnight in the fridge.
• Drain well, dab dry.
• sprinkle with parsley or dill weed.
• Serve chilled.

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine the first four ingredients and stir to combine.
• 3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
• 4. Add the oil and work with your hands to bring the dough together.
• 5. Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
• 6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
• 7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
• 8. Cool and serve.