Roasted Carrots And Julienne Vegetables Recipes

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

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.

ROASTED SQUASH, CARROTS & WALNUTS

Steps:

• Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

HONEYED CARROTS AND ZUCCHINI JULIENNE

Steps:

• Slice carrot and zucchini into long thin strips.
• Heat butter in a pan and saute the vegetables until soft being careful not to burn.
• Add honey and pepper, gently heat through and serve.

ROASTED PARSNIPS AND CARROTS

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.

JULIENNE OF CARROTS IN HONEY GLAZE

Steps:

• Using vegetable peeler or food processor, shred carrots into long strands.
• In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
• Drain and refresh under cold running water and drain again.
• In skillet, melt butter over medium heat.
• Stir in honey and lemon juice and mix well.
• Add carrots.
• Stir and toss 2-3 minutes or until carrots are heated through and well coated.
• Season with pepper and nutmeg to taste.

ROASTED CARROTS AND JULIENNE VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Cut carrots and potatoes into short shoestrings (1 1/2 inches long) of equal thickness.
• The squash should be chopped into chunks twice as thick as onions, potatoes and carrots.
• In a large plastic bag, mix all ingredients (except sesame seeds) then spread in roasting pan about 7x12\" and cover with foil.
• Bake at 400 degrees for 25 minutes uncovered or to desired tenderness.
• Sprinkle with water if dry; turn often.
• Sprinkle with sesame seed before serving.