Bakedcarrotswithcaramelizedonions Recipes

ROASTED CARROTS WITH THYME

Steps:

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
• Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
• Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

BROWN SUGAR GLAZED CARROTS

Steps:

• Preheat oven to 220C/425F (standard) or 200C/400F (fan).
• Cut carrot on the diagonal into 4cm / 1.75" lengths. Halve thicker end so they are all roughly the same width.
• Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
• Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
• Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

ROASTED CARROTS

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.

BAKED CARROTS WITH CARAMELIZED ONIONS

Steps:

• Grease the bottom and sides of a covered casserole dish with 1 tablespoon of butter and set aside.
• Melt the other tablespoon of butter in a skillet and slowly cook the onions, stirring occasionally, until golden brown and tender.
• Preheat oven to 180C/350°F.
• While the onions cook, peel and THINLY slice the carrots and put them into the buttered casserole dish. The slices should be about the thickness of a nickel (or a pound coin in the UK). If they are too thick, they will take longer than noted to cook.
• When the onions are cooked, add them to the carrots and mix them around a bit.
• In a small bowl, combine the orange juice, honey, paprika, garlic powder, dill, cayenne (if using), melted butter, salt and pepper.
• Pour this mixture over the carrots, cover and bake for one hour. Remove from oven and test to see that carrots are firm but tender. If need be, return to oven and cook an additional 5-15 minutes.
• Enjoy now because I can almost guarantee that you won't have any leftovers!