Roasted Carrot Sauce Recipes

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ROASTED CARROTS



Roasted Carrots image

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

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.

OVEN-ROASTED CARROTS



Oven-Roasted Carrots image

Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 5

½ pound carrots, peeled and cut into 3-inch-long pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
¼ cup chopped pecans
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
  • Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g

ROASTED CARROTS AND PARSNIPS WITH MINTY YOGURT SAUCE



Roasted Carrots and Parsnips with Minty Yogurt Sauce image

Fresh thyme accentuates the earthy flavor of carrots and parsnips in this simple roasted vegetable dish. A lemony, minty yogurt dipping sauce is just icing on the cake.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 6

1 1/2 pounds medium carrots, peeled (halved lengthwise, if large)
1 1/2 pounds parsnips, peeled and halved (or quartered, if large; or left whole, if small)
1/4 cup extra-virgin olive oil
6 sprigs fresh thyme, or 1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
Minty Yogurt Sauce

Steps:

  • Preheat oven to 425 degrees. Toss carrots and parsnips with oil and thyme; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning once, until golden brown and tender, about 40 minutes. Serve warm or room temperature, with yogurt sauce.

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