Savory Roasted Carrots With Mushrooms Recipes
ROASTED CARROTS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
- Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams
SAVORY ROASTED CARROTS WITH MUSHROOMS
You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.
Nutrition Facts :
ROASTED RAINBOW CARROTS WITH MUSHROOMS AND POTATOES
Delicious, filling, and possibly a new family favorite that makes a great side for anything. If you can't find rainbow carrots, regular carrots work, too, of course.
Provided by jimmy
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Add oil, potatoes, and garlic in a saucepan over medium heat and cook, stirring constantly, until potatoes are nearly tender, about 15 minutes.
- Add carrots and cook, stirring constantly, until carrots are tender, about 10 minutes. Add mushrooms, rosemary, chives, and salt. Cook until mushrooms are tender, stirring occasionally for about 20 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 26.7 g, Fat 7.5 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 1.1 g, Sodium 302.2 mg, Sugar 6.8 g
ROASTED CARROTS AND MUSHROOMS
Roasted carrots and mushrooms are a delicious combination of veggies that are tossed with fresh thyme leaves, salt and pepper, and olive oil. It's ready in 40 minutes total and can be part of a healthy meal. The sweet carrots pair with the savory mushrooms to make a well balanced side dish the whole family will love.
Provided by Karen Puleski
Categories 30 minutes or less
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Prepare a rimmed baking sheet with aluminum foil and nonstick cooking spray.
- In a large bowl, toss together the carrots and mushrooms.
- Pour olive oil over the vegetables and toss.
- Add the seasonings and toss again to evenly distribute.
- Bake for 30 minutes or until the carrots are tender.
- Sprinkle with freshly chopped parsley if desired.
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- Peel carrots and cut carrots on diagonal into slices, cutting the larger pieced in half to make sure they are all the same diameter.
- Place them in a large bowl and toss with half the olive oil and better, as well as the fresh thyme, sea salt, and pepper. Spread on large baking sheet lined with parchment paper in a single layer. Roast the carrots 15 minutes.
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- Preheat the oven to 425 degrees F. Peel the carrots and cut off the tops. Slice carrots on the diagonal so each piece is about 1/2 inch thick at the widest part (each diagonal cut you make should be about 1 inch apart). Make sure carrots are all cut around the same size to ensure even roasting.
- Add cut carrots to a very large sheet pan. (I use a 15-inch by 21-inch sheet pan. See Note 1.) FOR SWEET CARROTS: Add olive oil and salt. FOR SAVORY CARROTS: Add olive oil, salt, pepper, paprika, and garlic powder. Toss to coat all the carrots.
- Spread carrots into an even layer and roast in the oven for 10 minutes. Remove from the oven and quickly toss/flip the carrots then return to the oven. Bake for another 8 to 15 minutes, until caramelized and tender. (Time will vary based on actual oven temperature, how spread out carrots are, and personal preference for how roasted you want the carrots.)
- Remove the carrots from the oven. FOR SAVORY CARROTS: Toss with fresh herbs and serve immediately. FOR SWEET CARROTS: Whisk together honey, melted butter, and cinnamon in a small bowl until smooth. Drizzle over the carrots and toss. Serve immediately.
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