Barefootcontessasroastedcarrots Recipes
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
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.
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
ORANGE-ROASTED RAINBOW CARROTS
Steps:
- Preheat the oven to 450˚.
- Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
- Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
- Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.
GREAT ROASTED CARROTS
Recipe video above. In my opinion, there is only one way to roast carrots - on a high temperature so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Cooked this way, you need nothing more than salt and pepper, though a hit of garlic never hurts!Extra flavouring options - see Note 3.
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- Roast 20 minutes: Spread out on tray, roast 20 minutes.
- Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- Sprinkle with parsley and serve!
Nutrition Facts : Calories 132 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 487 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
BAREFOOT CONTESSA'S ROASTED CARROTS
Make and share this Barefoot Contessa's Roasted Carrots recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- If the carrots are thick, cut them in half lengthwise; if not, leave them whole.
- Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.)
- Toss them in a bowl with the olive oil, salt, and pepper.
- Place on a baking sheet in one layer and roast in the oven for 20 minutes.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 447.9, Carbohydrate 11.8, Fiber 3.5, Sugar 5.5, Protein 1.2
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- Preheat the oven to 275 degrees. Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
- Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.
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- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
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From barefootcontessa.com
- If the carrots are thick, cut them in half lengthwise; if not, leave them whole. Slice the carrots diagonally into 1-1/2 inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.
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Reviews 2Category Side DishCuisine AmericanTotal Time 20 mins
- Melt the butter in a small saucepan over medium heat. Whisk in the honey, garlic, Sriracha, salt, and pepper. Bring the mixture to a boil and cook for 1 minute. Pour the buttery sauce over the carrots and toss to coat evenly.
- Roast the carrots for 15-20 minutes, or until the carrots are fork tender. Turn the oven to broil and broil the carrots for 2-3 minutes, or until the edges of the carrots are lightly charred.
- Transfer the carrots to a serving dish and drizzle any remaining sauce from the pan over the carrots. Sprinkle parsley over the carrots before servings.
ROASTED CARROTS WITH PESTO AND BASIL • HIP FOODIE MOM
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Reviews 1Estimated Reading Time 3 minsServings 2Total Time 30 mins
- Using a lined baking sheet. Spread your carrots onto the baking sheet in an even layer, making sure they are spread apart. Drizzle lightly with the olive oil and season with salt and pepper.
- Roast in the oven for about 25 to 30 minutes, pulling out the tray halfway through and tossing the carrots.
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