Best 3 Roasted Carrots And Mushrooms Recipes

Embark on a culinary journey with our roasted carrots and mushrooms, a symphony of flavors that will tantalize your taste buds. The vibrant carrots, bursting with natural sweetness, harmonize perfectly with earthy mushrooms, creating a delightful medley of textures. This simple yet elegant dish is a symphony of flavors, colors, and textures that will elevate any meal.

The first recipe in this article presents a classic roasted carrots and mushrooms combination, seasoned with a blend of aromatic herbs and spices. The roasting process caramelizes the vegetables, bringing out their natural sweetness and creating a delightful crispy exterior. The second recipe takes a creative twist, incorporating a tangy balsamic glaze that adds a touch of sophistication to the dish. The glaze complements the roasted vegetables beautifully, creating a harmonious balance of flavors.

For those seeking a vegan or gluten-free option, the third recipe showcases a delightful combination of roasted carrots, mushrooms, and chickpeas. This wholesome dish is packed with protein and fiber, making it a nutritious and flavorful meal. The chickpeas add a delightful nutty flavor and texture that complements the roasted vegetables perfectly.

Whichever recipe you choose, you'll be treated to a culinary delight that's easy to prepare and bursting with flavor. So gather your ingredients, preheat your oven, and prepare to indulge in a symphony of roasted carrots and mushrooms that will leave you craving more.

Let's cook with our recipes!

LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS

Lasagna With Roasted Eggplant, Mushrooms and Carrots image

This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.

Provided by Martha Rose Shulman

Categories dinner, casseroles, main course

Time 2h15m

Yield Yield: 6 servings

Number Of Ingredients 10

Ingredients

1 medium eggplant, about 1 1/4 pounds, cut in lengthwise slices about 1/3 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1/2 pound mushrooms, cut in thick slices
1 large carrot, cut in 1/2-inch dice
1 teaspoon fresh thyme leaves
2 1/2 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
3 ounces fresh mozzarella, shredded or thinly sliced
4 ounces (1 cup) freshly grated Parmesan

Steps:

Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams

ROASTED CARROTS AND MUSHROOMS

Roasted Carrots and Mushrooms image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

ROASTED RAINBOW CARROTS WITH MUSHROOMS AND POTATOES

Roasted Rainbow Carrots with Mushrooms and Potatoes image

Delicious, filling, and possibly a new family favorite that makes a great side for anything. If you can't find rainbow carrots, regular carrots work, too, of course.

Provided by jimmy

Categories Side Dish Vegetables Carrots

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
2 cups baby potatoes, halved
2 cloves garlic, minced
5 large rainbow carrots, sliced
1 pound cremini mushrooms, sliced
2 sprigs rosemary
2 tablespoons minced fresh chives
1 teaspoon seasoned salt

Steps:

Add oil, potatoes, and garlic in a saucepan over medium heat and cook, stirring constantly, until potatoes are nearly tender, about 15 minutes.
Add carrots and cook, stirring constantly, until carrots are tender, about 10 minutes. Add mushrooms, rosemary, chives, and salt. Cook until mushrooms are tender, stirring occasionally for about 20 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 26.7 g, Fat 7.5 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 1.1 g, Sodium 302.2 mg, Sugar 6.8 g

Tips:

Choose the right carrots and mushrooms. For roasting, it's best to use firm, medium-sized carrots and small, whole mushrooms. Avoid large or overripe carrots, as they can become mushy when roasted.
Cut the vegetables evenly. This will help them cook evenly. If the carrots or mushrooms are too thick, they will take longer to cook and may burn.
Toss the vegetables with oil and seasonings. This will help them brown and caramelize in the oven. You can use any type of oil you like, but olive oil is a good choice. As for seasonings, salt, pepper, and garlic powder are always a good starting point.
Roast the vegetables at a high temperature. This will help them caramelize and develop a crispy exterior. The exact temperature will depend on your oven, but 425 degrees Fahrenheit is a good starting point.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of roast. Make sure there is enough space between the vegetables so that they can cook evenly.
Roast the vegetables until they are tender and slightly browned. The exact cooking time will depend on the size and thickness of the vegetables. Carrots typically take about 20-25 minutes to roast, while mushrooms take about 15-20 minutes.

Conclusion:

Roasted carrots and mushrooms are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a little planning and effort, you can create a dish that is both flavorful and nutritious.