Best Krissys Roasted Carrots Recipes

Roasted Carrots image

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.

Krissy's Roasted Carrots image

Provided by Carol White @Mstwinkie

Categories Vegetables

Number Of Ingredients 13

6 large carrots
2 tablespoon(s) oil olive
2 tablespoon(s) thai chili pepper sauce
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) nutmeg
1 teaspoon(s) dry or fresh thyme
1 teaspoon(s) dry or fresh basil
1/2 teaspoon(s) salt and pepper
RECIPE ESSENTIALS
sharp knife
vegetable peeler
aluminum foil to line baking pan
large ziploc bag

Steps:

Pre-heat (Convection Oven) 400 ° roast for 35 minutes or (Conventional Oven) 425° roast for 40 - 45 minutes.
Place Ziploc bag in a medium bowl to stabilize the bag so you can mix your marinade ingredients.
In Ziploc bag, add oil olive, chili sauce, cinnamon, nutmeg, thyme, basil, salt & pepper. Close bag and combine ingredients.
Peel carrots with a veggie peeler and cut the top and the tip of the carrot off, the cut carrots into large diagonal cuts and add to the marinade, close bag, and make sure all carrots are covered with the mixture.
Line baking sheet pan with aluminum foil and spread carrots evenly on baking pan and place in the oven at one of the temperatures above.
Once carrots are done, plate and serve. Enjoy!