Best 3 Roasted Carrots And Peas Recipes
Embark on a culinary journey with our delectable Roasted Carrots and Peas, a symphony of flavors that will tantalize your taste buds. This vibrant dish not only offers a colorful spectacle but also packs a nutritious punch. Whether you're seeking a delightful side dish to accompany your main course or a wholesome vegetarian entrée, our curated collection of recipes has something for every palate.
From the classic simplicity of our basic roasted carrots and peas to the zesty kick of our honey-glazed rendition, each recipe unveils a unique taste sensation. For those with a penchant for tangy flavors, our tangy roasted carrots and peas with lemon and herbs will surely hit the spot. But if you're craving something more indulgent, our roasted carrots and peas with Parmesan cheese will deliver a rich and creamy delight. And for those seeking a smoky twist, our roasted carrots and peas with bacon and brown sugar will tantalize your senses with its irresistible smoky-sweet combination.
With our step-by-step instructions and helpful tips, you'll effortlessly create a culinary masterpiece that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on this flavorful adventure together.
ROASTED CARROTS AND PEAS
Steps:
- Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.
HERB-ROASTED SALMON, POTATOES, CARROTS, AND SUGAR SNAP PEAS
Provided by Jeanne Thiel Kelley
Categories Herb Potato Roast Low Cal High Fiber Dinner Seafood Salmon Carrot Healthy Sugar Snap Pea Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Toss green onions, dill, cilantro, and mint in small bowl. Set herb mixture aside. Toast coriander seeds in small dry skillet over medium heat until slightly darker in color and fragrant, about 2 minutes. Cool. Crush in mortar with pestle, or place in plastic bag and coarsely crush with mallet or rolling pin.
- Whisk 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, 1/2 teaspoon lemon peel, and half of crushed coriander in 11x7x2-inch glass baking dish. Sprinkle salmon with salt and pepper; add to baking dish and turn to coat. Let salmon marinate at least 15 minutes and up to 30 minutes.
- Mix yogurt, tahini, 1 tablespoon oil, 1 tablespoon lemon juice, 1 garlic clove, and 1/2 teaspoon lemon peel in small bowl. Stir in half of herb mixture.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Brush 2 large rimmed baking sheets with oil. Toss potatoes, carrots, remaining coriander, and 2 tablespoons oil in large bowl. Spread potato mixture on 1 baking sheet; sprinkle with salt and pepper. Roast on top oven rack until almost tender, about 18 minutes.
- Meanwhile, arrange salmon on second oiled sheet. Toss snap peas with remaining marinade in dish; stir into potato mixture.
- Transfer sheet with potato mixture to lower oven rack. Place sheet with salmon on upper oven rack. Roast salmon until just opaque in center and vegetables until tender, about 8 minutes.
- Transfer salmon to platter. Mix remaining herb mixture into vegetables; spoon vegetables around salmon. Garnish with lemon wedges; serve with yogurt sauce.
- Available at some supermarkets, natural foods stores, and Middle Eastern markets.
ROASTED CHICKEN WITH STAR ANISE SAUCE, GINGER CARROTS AND SNAP PEAS
Provided by Whitney Chen
Time 3h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper. Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme. Place the chicken on a rack in a roasting pan and bake for 20 minutes. If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes.
- Remove the chicken from the oven, tent with foil and let rest 30 minutes. While the chicken is cooking, work on the garnishes.
- For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil. Prepare an ice bath by placing ice cubes and water in a bowl. Set aside. Dump the snap peas into the boiling water and cook until al dente. Be sure to test the peas as they are cooking to prevent them from overcooking. Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath. Remove from the ice when cool and reserve until service.
- Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered. The carrots should be in a single layer. Put on high heat and cook until all the water is nearly evaporated. Cover and set aside for service.
- For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon.
- Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half. Pour any juices that have collected in the pan into the sauce and hold warm over low heat.
- To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter. Once it is bubbly, add the garlic and snap peas. Season with salt and pepper. To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten.
- Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce.
Tips:
- Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are limp, bruised, or have cracks.
- Roast the carrots at a high temperature: This will help them caramelize and develop a delicious flavor. 425°F (220°C) is a good temperature to aim for.
- Toss the carrots with olive oil and salt before roasting: This will help them to evenly brown and prevent them from drying out.
- Add other vegetables to the roasting pan: Peas, parsnips, turnips, and potatoes are all good options.
- Roast the vegetables until they are tender: This will usually take about 20-30 minutes, but the time may vary depending on the size and type of vegetables you are using.
- Season the vegetables to taste: Once they are roasted, add salt, pepper, herbs, or spices to taste.
Conclusion:
Roasted carrots and peas are a simple but delicious side dish that can be enjoyed with a variety of main courses. They are also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. If you are looking for a healthy and flavorful way to add more vegetables to your diet, roasted carrots and peas are a great option.
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