Best Roasted Carrots With Garlic Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED PARMESAN-GARLIC CARROTS



Roasted Parmesan-Garlic Carrots image

I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!

Provided by Pamela J Hagen-French

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 4

Number Of Ingredients 4

1 pound carrots, peeled
1 tablespoon olive oil
½ teaspoon garlic salt
¼ cup grated Parmesan cheese, or more to taste

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.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 381.4 mg, Sugar 5.4 g

ROASTED CARROTS WITH GARLIC



Roasted Carrots with Garlic image

Roasting brings out the natural sweetness in carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 pound medium carrots, peeled and halved lengthwise
6 small garlic cloves, skin on
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 71 g

ROASTED POTATOES WITH GARLIC BUTTER



Roasted Potatoes with Garlic Butter image

A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. -Elizabeth Kelley, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 11

8 medium Yukon Gold potatoes, peeled
3 medium sweet potatoes, peeled
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup shredded cheddar cheese
1/3 cup grated Parmesan cheese
Additional minced fresh thyme, optional

Steps:

  • Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.

Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 234mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC



Roasted Carrots and Parsnips with Rosemary and Garlic image

Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 6

3/4 pound parsnips, peeled
1 pound carrots, peeled
Salt and freshly ground pepper
4 plump garlic cloves, peeled and lightly crushed
3 or 4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams

ROASTED CARROTS WITH GARLIC



Roasted Carrots With Garlic image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds large carrots (3 to 4 carrots), peeled
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped fresh coriander
1 tablespoon chopped Italian parsley

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.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 3 grams

Related Topics