ROASTED CARROTS WITH HERBS
What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.
Provided by Food Network Kitchen
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
- Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.
HONEY ROSEMARY CARROTS
A quick and easy side dish that presents a delicious combination of flavors!
Provided by KATHYP100
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g
ROASTED CARROTS WITH THYME
These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.-Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
- Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
CARROTS WITH THYME
These flavorful carrots go well with roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g
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