Best Tuscan Style Herb Roasted Carrots Recipes

PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY

Paprika Herb Roasted Carrots Recipe by Tasty image

Here's what you need: carrots, oil, Chopped fresh parsley, paprika, salt, pepper

Provided by Merle O'Neal

Categories Snacks

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 carrots
2 tablespoons oil
¼ cup Chopped fresh parsley
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper

Steps:

Preheat the oven to 400°F (200ºC).
Trim the carrots, then slice on the diagonal into ½ inch thick coins.
Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 0 grams, Sugar 1 gram

ROASTED CARROTS WITH HERBS

Roasted Carrots with Herbs image

What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.

Provided by Food Network Kitchen

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds carrots with tops
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F.
Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.

ROASTED CARROTS

Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

Ingredients

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams