Best 4 Marjoram Roasted Potatoes And Baby Carrots Recipes
Embark on a culinary journey to savor the tantalizing flavors of Marjoram Roasted Potatoes and Baby Carrots, a delectable dish that combines the earthy sweetness of roasted vegetables with the aromatic essence of marjoram. This savory treat is a symphony of flavors, textures, and colors that will delight your taste buds and elevate your dining experience.
In this article, we present not only the classic Marjoram Roasted Potatoes and Baby Carrots recipe but also a collection of variations that offer unique twists on this beloved dish. From the zesty kick of Lemon-Herb Roasted Potatoes to the smoky charm of Roasted Potatoes with Paprika and Garlic, each recipe promises a distinct flavor profile that will cater to diverse palates.
Whether you're seeking a comforting side dish for your weeknight dinners or an impressive centerpiece for your holiday feasts, these recipes provide endless possibilities to tantalize your taste buds. With step-by-step instructions and helpful tips, we guide you through the process of creating these culinary masterpieces, ensuring perfect results every time.
So, gather your ingredients, preheat your oven, and prepare to indulge in the irresistible flavors of Marjoram Roasted Potatoes and Baby Carrots, along with its enticing variations. Let your taste buds embark on a delightful adventure as you explore the diverse flavors and textures that this versatile dish has to offer.
ROASTED POTATOES AND BABY CARROTS WITH GARLIC
I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
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).
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
ROASTED CARROTS
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
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
MARJORAM-ROASTED POTATOES
Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Peel 2 pounds baking potatoes. Halve lengthwise; slice into 1/2-inch-thick half-moons.
- On a nonstick baking sheet (or baking sheet coated with cooking spray), toss potatoes with 3 tablespoons canola oil, 3/4 teaspoon dried marjoram, 1/2 teaspoon salt, and a pinch of pepper. Spread potatoes in a single layer.
- Bake until partially browned, about 15 minutes. Flip potatoes, and cook until evenly browned, about 10 minutes.
Nutrition Facts : Calories 225 g, Fat 10 g, Protein 3 g
Tips:
- Choose the right potatoes: For best results, use small, waxy potatoes that will hold their shape when roasted. Varieties like Yukon Gold, fingerling, or baby potatoes work well.
- Cut the potatoes evenly: Cutting the potatoes into uniform pieces will help them cook evenly. Aim for 1-inch cubes or wedges.
- Don't overcrowd the pan: When roasting the potatoes, make sure they are spread out in a single layer on the baking sheet. Overcrowding will prevent them from getting crispy.
- Roast the potatoes at a high temperature: Roasting the potatoes at a high temperature (425°F or higher) will help them get crispy on the outside and fluffy on the inside.
- Season the potatoes well: Before roasting, toss the potatoes with olive oil, salt, and pepper. You can also add other seasonings like garlic powder, onion powder, or dried herbs.
- Roast the potatoes until they are tender: The roasting time will vary depending on the size of the potatoes. Check them frequently with a fork; they should be tender when pierced.
Conclusion:
Marjoram roasted potatoes and baby carrots is a simple yet flavorful side dish that can be enjoyed with a variety of main courses. The potatoes are crispy on the outside and fluffy on the inside, while the carrots are tender and sweet. The marjoram adds a subtle herb flavor that complements the other ingredients perfectly. This dish is sure to be a hit at your next gathering.
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