**Roasted Carrots with Mint: A Culinary Symphony of Sweetness and Herbaciousness**
Embark on a culinary journey with our delectable Roasted Carrots with Mint recipe, where the inherent sweetness of carrots harmonizes with the refreshing burst of mint. This vibrant dish tantalizes the palate with a symphony of flavors, textures, and aromas. A simple yet elegant side dish or a delightful vegetarian main course, our roasted carrots are sure to leave a lasting impression. Accompanying this signature recipe are three additional variations that introduce exciting flavor combinations and unique twists. Discover the tangy zest ofRoasted Carrots with Orange and Honey, the smoky allure of Roasted Carrots with Cumin and Smoked Paprika, and the aromatic embrace of Roasted Carrots with Thyme and Garlic. Each recipe offers a distinct culinary experience, catering to a wide range of preferences and culinary adventures. Whether you're a seasoned chef or a novice cook, our Roasted Carrots with Mint and its accompanying variations will guide you effortlessly through the steps, ensuring perfect results every time. Prepare to indulge in the delightful symphony of roasted carrots, where sweetness and herbaceousness dance gracefully on your taste buds.
ROASTED RAINBOW CARROTS WITH MINT GREMOLATA
Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
- While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
- When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 113 kcal, Sugar 8 g, Sodium 230 mg, Fat 6 g, Carbohydrate 15 g, Fiber 3 g
ROASTED CARROTS WITH MINT LEMON DRESSING
Cooking times will vary depending on the thickness of your carrots. If you decide to roast whole carrots that are thick, add additional cooking time. If you decide to slice your carrots, check them often to make sure they are not over-roasted. Please read post for additional recipe details and photos.
Provided by Todd + Diane
Categories Side Dish Vegetables
Time 30m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400°F.
- Toss the carrots with olive oil and season with salt and pepper. Transfer carrots to a roasting pan or sheet pan and roast in the oven for about 20-25 minutes, or until carrots are tender.
- While the carrots roast, whisk together all the mint lemon dressing ingredients (olive oil, lemon zest, lemon juice, brown sugar, mustard, salt, and mint).
- When carrots are roasted tender, transfer them to a serving platter or bowl and toss with the mint lemon dressing. Serve warm or at room temperature.
Nutrition Facts : Calories 182 kcal, Carbohydrate 14 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 240 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams
ROAST LAMB WITH MINT, CUMIN, AND ROAST CARROTS
Young carrots, no thicker than a finger and often not much longer, appear in the shops in late spring, their bushy leaves intact. Often, they have a just-picked air about them, their tiny side roots, as fine as hair, still fresh and crisp. At this stage they lack the fiber needed to grate well, and boiling does them few favors. They roast sweetly, especially when tucked under the roast. The savory meat juices form a glossy coat that turns the carrot into a delectable little morsel. I have used a leg of lamb here but in fact any cut would work-a shoulder or loin, for instance. The spice rub also works for chicken.
Yield enough for 4 to 6
Number Of Ingredients 9
Steps:
- Put the lamb in a roasting pan. Peel the garlic and put it into a food processor with the cumin seeds, mint leaves, and lemon juice. Add a generous grinding of salt and some black pepper. Process to a coarse paste, adding enough olive oil to make a spreadable slush, thick enough to cling to the lamb.
- Massage the roast well with the spice paste, spreading it over the skin and into the cut sides of the flesh. Set aside in a cool place (preferably not the fridge) for an hour, basting occasionally with any of the paste that has run off.
- Preheat the oven to 400°F (200°C). Scrub the carrots and beets. If they are small, you can probably get away with a rinse. Either way, be careful with their skins, which are tender at this point in their life. Put the meat in the oven and roast for forty-five minutes to an hour, tucking the vegetables in around it after twenty minutes. The cooking time for the lamb will depend on how you like it done; forty-five minutes should give you a roast that is still pink and juicy inside. Remove from the oven and rest the meat for a good ten to fifteen minutes before carving and serving with the mint béarnaise below.
- If you want to make a gravy, transfer the meat and carrots to a warm place, put the roasting pan over medium heat, then pour in a large glass of wine or stock, or even water, and bring it to a boil. Stir with a wooden spoon, scraping away at the pan to dissolve any stuck-on meat juices. Let the gravy bubble a little, check it for seasoning (it may need salt and pepper), then keep it warm while you carve the lamb.
ROASTED CANDIED CARROTS
Enjoy these tasty roasted carrots - perfect for side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
- Spray hot pan with cooking spray. Place carrots in single layer in pan.
- Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Choose the right carrots: Look for carrots that are about the same size so they cook evenly. If you have a variety of sizes, cut the larger ones into smaller pieces.
- Don't overcrowd the pan: Give the carrots enough space to roast so they can get crispy. If you overcrowd the pan, they will steam instead of roast.
- Roast the carrots at a high temperature: This will help them caramelize and develop a delicious flavor.
- Add some herbs and spices: Roasted carrots are a great way to use up fresh herbs and spices. Try adding thyme, rosemary, sage, garlic powder, or onion powder.
- Serve the carrots immediately: Roasted carrots are best served hot and fresh out of the oven. They can be served as a side dish or as a snack.
Conclusion:
Roasted carrots are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. With a few simple tips, you can roast carrots that are perfectly tender and flavorful. So next time you're looking for a healthy and delicious side dish, give roasted carrots a try!
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