Roasted Carrots With Almonds And Olives Recipes

Steps:

• To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.
• For the carrots: Preheat the oven to 400°F.
• Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
• Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
• For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
• Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
• Chop mint and set aside.
• To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
• Serve warm and enjoy.

Steps:

• Cook 2 pounds carrots (cut on an angle into 1 1/2-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1/4 cup sliced almonds, 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and 1/2 teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
• Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
• Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Steps:

• Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
• In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
• While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

Steps:

• Preheat oven to 450°. Place the carrots, onions and garlic in two greased 15x10x1-in. baking pans. Drizzle with oil and vinegar. Sprinkle with the thyme, salt and pepper; gently toss to coat., Cover and bake for 20 minutes; stir. Bake, uncovered, for 10 minutes; stir again. Bake until carrots are crisp-tender, 10 minutes longer.

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.