OVEN-ROASTED CARROTS AND ONIONS
The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.
Provided by Bren
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
- Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
- Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.
Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g
ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.
Provided by Dianna Jacobs-Fresh
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g
ROASTED CARROTS AND ONIONS WITH FENNEL FRONDS AND HONEY
Lightly sweet and citrusy roasted carrots with the bright flavor and color of fennel fronds make a delicious side dish!
Provided by SunnyDaysNora
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
- Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
- Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 21.7 g, Cholesterol 10.2 mg, Fat 8.6 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 179.1 mg, Sugar 16.3 g
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 CHICKEN BREASTS WITH CARROTS AND ONIONS
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise. Cut on the diagonal into 1/2-inch chunks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
- Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.
ROASTED CARROTS AND CIPPOLINI ONIONS
Steps:
- Preheat oven to 400 degrees F.
- On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.
POT ROAST WITH CARAMELIZED ONIONS AND ROASTED CARROTS
Provided by Suzanne Tracht
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Prepare pot roast
- Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.
- In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.
- While beef is roasting, prepare roasted carrots and caramelized onions
- During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.
- During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.
- Finish dish
- When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.
- Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.
ROASTED CARROTS AND ONIONS WITH DILL
Simple roasted carrots and onions that pair well with any meat you are baking in the oven.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
- Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
- Roast vegetables until soft, stirring halfway through, about for 30 minutes.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 12.8 g, Fat 6.9 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 380 mg, Sugar 6.9 g
BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS
This is one of my favorite sheet pan meals. The protein from the chickpeas makes it a complete meal, especially with a cooling dollop of Greek yogurt on the side. You could also use this as a side to roasted chicken or fish fillets or toss with hearty, leafy greens for a substantial fall or winter salad. Feel free to substitute other canned beans or vary the root vegetables (a few parsnips are really nice!) to suit your taste.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
- For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
- Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.
ROASTED CARROTS AND RED ONIONS WITH FENNEL AND MINT
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
Provided by Chris Morocco
Categories Bon Appétit Carrot Onion Fennel Side Mint Vegan Vegetarian Vegetable Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
- Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
- Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
- Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.
- Do Ahead
- Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.
ROASTED POTATOES WITH CARROTS AND ONIONS-LOW FAT
I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version
Provided by disneydon07
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- {preheat oven to 425 F).
- Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste).
- Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later.
- Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
- Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown.
- Add any remaining marinade and bake till brown and somewhat crispy on edges.
- You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.
ROASTED POTATOES, ONIONS, AND CARROTS
Provided by Gina Marie Miraglia Eriquez
Categories Potato Side Roast Easter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
- Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
- Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.
SWEET ROASTED CARROTS WITH ONIONS AND APPLES
This is my own concoction and I was very brave by trying it for the first time with guests. It was a hit. It has an almost sweet and sour feel.
Provided by eightthirty
Categories Apple
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate 1-1/2 lbs baby carrots in mixture of apple cider vinegar, brown sugar, olive oil, sugar, 1/4 cup water and pancake syrup for 1 hour.
- 45 minutes into marinating:.
- Preheat oven to 350°F.
- Slice onions and apples.
- Sprinkle 1 tbsp lemon juice over onions and apples to keep apples from browning.
- Cooking:.
- Cook carrots in marinade in 8 x 10 pan for 40 minutes at 350°F.
- Cook onions and apples together in 8 x 10 pan for 40 minutes at 350°F Add 1/4 cup water.
- Reduce oven heat to 200°F Cook for 15 additional minutes.
- Serve:.
- Drain carrots.
- Add onions and apples.
- Serve.
Nutrition Facts : Calories 290.6, Fat 12.3, SaturatedFat 1.7, Sodium 103.3, Carbohydrate 46.5, Fiber 3.9, Sugar 37.2, Protein 1
ROASTED CARROTS AND ONIONS
Make and share this Roasted Carrots and Onions recipe from Food.com.
Provided by Wildflower5656
Categories Onions
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots lengthwise, then chop into approximately 2-3" sections. If your carrots are particularly large, you may need to quarter some, just be sure your pieces are uniform for cooking.
- Slice onion into sections (however you want to. I usually chop as if making onion rings, then slice the circles in half, for long onion "strands").
- Toss with olive oil, salt and pepper, then spread in a baking dish.
- Cover with foil and bake at 400* until carrots are tender and onions are slightly browned. Noted cooking time is approximate, so keep an eye on these so your carrots don't become mushy!
Nutrition Facts : Calories 219.6, Fat 14.1, SaturatedFat 2, Sodium 1022.5, Carbohydrate 23.4, Fiber 6.6, Sugar 11.4, Protein 2.3
STIR-FRIED CARROTS, RED PEPPERS, RED ONIONS AND ROASTED CASHEWS
Make and share this Stir-Fried Carrots, Red Peppers, Red Onions and Roasted Cashews recipe from Food.com.
Provided by TXOLDHAM
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F Spread the cashews on a baking sheet and roast until golden, shaking the pan occasionally. Set aside.
- Heat a wok over medium heat. Add oil and swirl to coat the pan. Turn heat up to high and add the onion, carrots and ginger if using. Sprinkle with salt and stir-fry until carrots start to become tender.
- Toss in garlic and red pepper pieces and continue to cook for about another 5 minutes. Add vinesgar and soy sauce and cook for another couple minutes. Add the red pepper flakes and serve garnished with cashews and pineapple if using. Can serve warm or hot.
Nutrition Facts : Calories 358.6, Fat 23.4, SaturatedFat 3.7, Sodium 735.7, Carbohydrate 34.3, Fiber 7.2, Sugar 12.9, Protein 8.1
OVEN-ROASTED QUINOA WITH SPICED APPLES, CARROTS AND RED ONIONS
Steps:
- 1. Preheat the oven to 425°. In a small bowl, stir together cardamom, coriander, pepper and ¾ teaspoon salt. In a 9--by-13-inch baking dish, add the carrots, apple, red onion and olive oil. Add the spice mixture and stir to combine. 2. In an 8- or 9-inch baking dish, add the rinsed quinoa and spread into an even layer. Place the quinoa and vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups water over the quinoa and loosely cover the pan with a sheet of aluminum foil. Cook the quinoa until it uncoils and looks fluffy, 15 to 20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside. 3. Meanwhile, continue to roast the vegetables, stirring occasionally, until the onions start to blacken around the edges and the carrots are tender, about 30 minutes total. 4. Transfer the quinoa to a serving dish. Stir in the remaining ¼ teaspoon salt, the lemon zest and lemon juice, then the parsley. Serve alongside the roasted vegetables.
ROASTED CARROTS AND RED ONIONS WITH PECANS, FENNEL, AND MINT
This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint-and the nutty addition of spiced pecans-this dish is a holiday must-have if you want to impress your food-fanatic friends.
Provided by American Pecans
Number Of Ingredients 13
Steps:
- Main Dish
- Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. of pecan or olive oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
- Meanwhile, cook pecans, coriander seeds, crushed red pepper flakes, paprika, and remaining 2 Tbsp. of pecan or olive oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in red wine vinegar and lemon juice; season vinaigrette with salt and pepper.
- Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
- Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter torn mint over top.
SLOW-ROASTED PORK SHOULDER WITH CARROTS, ONIONS, AND GARLIC
Make and share this Slow-Roasted Pork Shoulder With Carrots, Onions, and Garlic recipe from Food.com.
Provided by KathyP53
Categories Pork
Time P1DT5h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1016.4, Fat 77.4, SaturatedFat 26.8, Cholesterol 272, Sodium 278.9, Carbohydrate 6.1, Fiber 1, Sugar 2.2, Protein 64.6
BACON-GRUYERE MEAT LOAF WITH ROASTED CARROTS AND ONIONS
Steps:
- Heat oven to 400. In a medium bowl, combine the beef, bread crumbs, ketchup, grated onion, bacon, garlic, egg, 1/2 cup of the gruyere, 1/2 tsp. salt and 1/4 tsp pepper. Transfer the mixture to an 8-4 inch loaf pan and sprinkle with the remaining 1/4 cup cheese. Meanwhile, on large rimmed baking sheet, toss the onion wedges and carrots with the oil, 1/2 tsp salt and 1/4 tsp. pepper. Roast the meat loaf until cooked through 40-45 minutes. Pour off any accumulated fat and let rest 10 minutes before slicing. At same time roast the vegetables, tossing once, until tender, 35-40 minutes. slice loaf and serve with vegetables and addl. ketchup.
ROASTED CARROTS, POTATOES, AND RED ONIONS
Steps:
- 1.Combine the carrots, potatoes, red onion (leave root end on) garlic (cut head off), EVOO and rosemary on a baking sheet. Roast in a 400 degree oven for 20 mins.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #healthy #5-ingredients-or-less #side-dishes #vegetables #american #easy #beginner-cook #diabetic #kosher #low-fat #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something #carrots #onions
You'll also love