Roasted Carrots And Shallots Recipes

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ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS



Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs image

In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
5 small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
2 tablespoons grated Parmesan
1 fat garlic clove, minced or finely grated
1/4 teaspoon red-pepper flakes, plus more for serving
6 ounces mozzarella, hand-pulled or chopped into small pieces (1 1/2 cups)
1/4 cup green olives, pitted and rough chopped
1 to 2 tablespoons freshly squeezed lemon juice, plus more to taste
1/3 cup fresh basil, dill or mint, torn

Steps:

  • Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
  • In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
  • Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.

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.

ROASTED CARROTS AND SHALLOTS



Roasted Carrots and Shallots image

Provided by Martha Stewart

Categories     Fall Recipes

Time 1h

Number Of Ingredients 5

2 pounds carrots, peeled and cut into 3-inch pieces, tops reserved for garnish (optional)
8 ounces shallots (about 6), peeled and cut in half lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups safflower oil (optional)

Steps:

  • Preheat oven to 400 degrees. Place carrots and shallots on a rimmed baking sheet, and toss with olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, and roast 40 minutes, turning a few times to ensure even cooking.
  • If frying carrot tops for garnish, bring safflower oil to 350 degrees in a medium saucepan over medium-high heat. Fry carrot tops in batches until crisp, about 45 seconds. Drain on a paper-towel-lined plate, and season with salt.
  • Place vegetables around beef tenderloin; garnish with fried carrot tops.

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