ROASTED CARROTS WITH LEMON
Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.
LEMON-THYME ROASTED CARROTS
This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.
ROASTED CARROTS WITH LEMON AND OLIVES
This is my favorite carrot dish. It is a great twist for a simple vegetable. Use it as a side for a Mediterranean dinner, or for a satisfying snack during the day. The combination of lemon and olives adds so much flavor.
Provided by Finicky
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Combine the carrots, garlic, olive oil, and lemon in a shallow baking dish. Stir to blend.
- Bake, stirring occasionally, until carrots are tender and lightly browned, about 45 minutes. Add the olives. Bake 10 minutes longer. Make sure carrots are cooked through, and remove from oven. Voila!
ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
- In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
- Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.
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