Best Garlic Roasted Carrots Recipes

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Steps:

• Preheat oven to 425 degrees.
• Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
• Season generously with salt and pepper, toss.
• Cover pan with aluminum foil and bake for 45 minutes.
• Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

GARLIC ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
• Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

ROASTED POTATOES AND BABY CARROTS WITH GARLIC

Steps:

• Dry the veggies well with a paper towel and place in a large bowl.
• Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
• In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
• Pour over the veggies and toss to coat with a wooden spoon or clean hands.
• Set oven to 400 degrees F.
• Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS

Steps:

• For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
• Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
• Lower the temperature on the fryer to 275 degrees F.
• Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
• Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
• Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
• For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
• Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
• For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
• Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
• To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.

ROASTED PARMESAN-GARLIC CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
• Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS

Steps:

• Preheat oven to 350°F.
• In a large roasting pan combine carrots and onions and sprinkle with bacon.
• Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
• Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
• Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.

ROASTED, CARAMELIZED CARROTS WITH GARLIC

Steps:

• Preheat the oven to 375 degrees.
• Chop the carrots into 1" pieces, season with salt and pepper and toss with a couple tbs of olive oil.
• Place on a roasting pan. Do not cover.
• Roast in the oven for about 45 minutes and then toss with the chopped garlic and a bit more olive oil if needed.
• The carrots will need about 15 more minutes to soak in the garlic flavor and become caramelized.
• Remove from the oven and toss in the parsley.

GARLIC ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place carrots in the center of a sheet of aluminum foil. Top with garlic and parsley. Place butter cubes on top and season with salt and pepper to taste. Bring up foil sides and pinch to close. Set foil packet on a sheet pan.
• Bake in the preheated oven until carrots are soft, about 25 minutes.

ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
• Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
• Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
• Dump the beets into the baking dish with the carrots.
• Roast for 55 minutes, stirring halfway through.
• Serve.

ROASTED CARROTS WITH GARLIC

Steps:

• Heat oven to 425 degrees.
• Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oiland season with salt and pepper.
• Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.

ROASTED CARROTS WITH GARLIC

Steps:

• Preheat oven to 425 degrees.
• Slice the carrots on an angle about three-fourths of an inch thick. Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt, pepper, coriander and parsley and toss all ingredients together to mix well.
• Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or at room temperature.

WHITE BEANS WITH CARROTS AND ROASTED GARLIC

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
• Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

SLOW-ROASTED PORK SHOULDER WITH CARROTS, ONIONS, AND GARLIC

Steps:

• Combine 2 tbsp., salt and 2 teaspoons pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up in a large roasting pan. Cover and refrigerate overnight or up to 3 days.
• Remove pork from the refrigerator and let sit at room temperature for 1 to 1 1/2 hours before cooking.
• Position a rack in the center of the oven and preheat oven to 300 degrees. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4-4 1/2 hours. Add the onions, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more.
• Remove the roast from the oven and raise the oven termperature to 375 degrees. Using tongs, separate the pork into 8-10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more of water to the pan to create a little more juice. It shouldn't be soupy.
• Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes.Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Allow meat to rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.

ROASTED BRUSSEL SPROUTS,TOMATO,CARROTS & GARLIC

Steps:

• 1. This recipe you can use any of your favorite fresh veggies. I have listed a few of our favorites. Wash all Veggies and pat dry w. paper towels. Cut Brussel sprouts in 1/2 length wise~ Slice up red onion~2 Garlic cloves smashed & sliced, Slice carrots length wise in 1/2 or 1/4's depending on size. (I like the baby carrots w/stems) Cut or slice asparagus~Cut butternut squash in chunks
• 2. Toss & coat all veggies in a bowl add olive oil (4 TBSP may be needed depending on how many veggies adjust accordingly) Spread veggies on baking sheet or casserole dish; sprinkle w/ salt, pepper (garlic powder if you are a garlic lover as I am)
• 3. Preheat oven 375-400 degrees ~ Add pan to middle rack roast 20-25 minutes flip & turn Veggies and roast another 20-25 minutes until desired tenderness :) Enjoy

ROASTED CARROTS WITH GARLIC AND OLIVES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 425°F. In a large baking pan, toss the carrots with the oil, garlic, and salt and pepper to taste. 2 Roast 15 minutes. Stir in the olives and cook until the carrots are tender, about 5 minutes more, Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.