Feast your eyes on a medley of roasted vegetables and a creamy, earthy sauce that will tantalize your taste buds. "Roasted Carrots, Leeks, and Parsley with Champignon Sauce" presents a symphony of flavors and textures that will elevate any meal. The vibrant carrots, tender leeks, and aromatic parsley are roasted to perfection, bringing out their natural sweetness and caramelized goodness. These roasted vegetables are then enveloped in a luscious champignon sauce, a culinary masterpiece crafted from sautéed mushrooms, shallots, white wine, and cream. Indulge in this delightful dish as a delectable side or a satisfying vegetarian main course. Let's embark on a culinary journey and explore the detailed recipe for this irresistible dish, along with variations and serving suggestions to make it your own.
Here are our top 6 tried and tested recipes!
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
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.
SAUTEED CARROTS AND LEEKS
A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.
Provided by mcgerm
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g
ROASTED CARROTS AND LEEKS
The combination of tender leaks and carrots make for a tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
- On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
- Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.
ROASTED CARROTS AND LEEKS RECIPE
Roasted Carrots and Leeks, a super easy (and flavorful!) sheet pan roasted vegetable recipe with only 5 ingredients and ready in 30 minutes.
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash carrots and leeks and remove stems. Slice the white parts of leeks, stopping just before reaching the harder green parts. Cut carrots diagonally into pieces that are similar in size to the leeks(for easier eating).
- Roast vegetables: Arrange the vegetables on a baking sheet and drizzle with olive oil, tossing to completely cover with oil and sprinkle with salt, pepper, and herbs. Place sheet pan in the oven and roast for 35 minutes, stirring every 10-15 minutes to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 serving, Calories 178 kcal, Carbohydrate 27 g, Fat 8 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 10 g, Protein 3 g, Fiber 5 g, UnsaturatedFat 6 g
BAKED POTATOES, LEEKS AND CARROTS
A very simple vegetable dish, great with any kind of meat or fish. Adapted from the Silver Spoon book of Italian cooking. A food processor makes this dish quite quick to prepare.
Provided by Sackville
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 180 C or 350°F.
- Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
- Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
- Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
- Serve hot straight from the dish.
BUTTERED CARROTS WITH PARSLEY
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
- In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.
Tips:
- Select the right carrots: Choose fresh, firm carrots with smooth skin and no blemishes. For best flavor, use young carrots, as they are sweeter and more tender.
- Roast the vegetables properly: To achieve perfectly roasted vegetables, toss them in olive oil, salt, and pepper, and roast them in a hot oven until tender and slightly caramelized. Make sure to spread the vegetables in a single layer on the baking sheet, so they roast evenly.
- Use a good quality mushroom sauce: The mushroom sauce is the star of this dish, so make sure to use a high-quality sauce that is flavorful and creamy. You can use a store-bought sauce or make your own using fresh mushrooms, shallots, white wine, and cream.
- Garnish with fresh parsley: Fresh parsley adds a vibrant color and a fresh flavor to the dish. Chop the parsley finely and sprinkle it over the roasted vegetables and mushroom sauce just before serving.
Conclusion:
This recipe for Roasted Carrots, Leeks, and Parsley with Champignon Sauce is an easy and delicious side dish that is perfect for any occasion. The vegetables are roasted until tender and slightly caramelized, and the mushroom sauce is rich and creamy. This dish is sure to impress your guests, and it is also a healthy and flavorful way to enjoy your vegetables.
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