Roasted Potatoes And Rainbow Carrots Recipes

ROASTED RAINBOW CARROTS

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Roasted Rainbow Carrots image

Steps:

Preheat the oven to 450 degrees F.
Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.

Ingredients

3 bunches baby rainbow carrots
1 tablespoon olive oil
Kosher salt
Chopped chives, for serving

RAINBOW POTATO ROAST

Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 6

Rainbow Potato Roast image

Steps:

Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams

Ingredients

1 garlic clove, cut in half
1 1/2 pounds mixed white, yellow, purple, red and sweet potatoes (Yukon golds, fingerlings, red potatoes etc.), peeled if desired and cut in 1-inch pieces (I peel sweet potatoes but not potatoes with smooth skins.)
Salt and freshly ground pepper
2 teaspoons chopped fresh sage
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup) (optional)

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