Best 3 Rosemary Roasted Carrots Recipes
**Unveil a Culinary Symphony: Rosemary Roasted Carrots - A Treat for the Senses**
Embark on a culinary journey with our enticing rosemary roasted carrots recipe, a symphony of flavors that will elevate your taste buds to new heights. These tender, caramelized carrots, infused with the aromatic essence of rosemary, garlic, and a hint of sweetness from honey, present a delightful balance of savory and sweet. Prepared with a variety of cooking methods, including traditional oven roasting, air frying, and even a delightful twist in the form of carrot fries, this versatile dish caters to every culinary preference. Join us as we explore the diverse recipes within this article, each offering a unique interpretation of this classic vegetable side dish, promising to transform your meals into extraordinary culinary experiences.
ROSEMARY ROASTED BABY CARROTS
Baby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place carrots in a large bowl. In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until tender, stirring once. Sprinkle with green onions.
Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROSEMARY RACK OF LAMB WITH ROASTED POTATOES AND CARROTS FOR TWO
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots. Though this recipe serves two, it can easily be increased to serve more.
Provided by Anna Stockwell
Categories Valentine's Day Lamb Dinner Carrot Potato Winter Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.
- Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.
- Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every 1/16", cutting down to 1/4" from the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.
- Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, and the potatoes are fork-tender, 20-25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.
- Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15-20 minutes.
- Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.
ROSEMARY-ROASTED CARROTS
Simplistic and delicious! High heat roasting of the carrots intensifies the flavor and almost caramelizes them. This really is the best way to cook almost all root vegetables to get the full flavor of the vegetable! Preparation time includes peeling and cutting carrots. You can eliminate this if you use precut or washed baby carrots.
Provided by sassafrasnanc
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- If you are using whole carrots, peel and cut into 2" diagonal sections (I like to cut carrots on a diagonal just because they look more appealing).
- Break garlic into individual cloves but leave the skins on.
- Toss all ingredients in roasting pan that is just large enough to hold everything.
- Roast for approx 20-30 minutes or until browned, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 98.8, Fat 3.7, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 15.9, Fiber 3.5, Sugar 5.3, Protein 2
Tips:
- Choose the right carrots. Look for carrots that are about the same size so they cook evenly. Avoid carrots that are too thick or too thin, as they will not cook properly.
- Peel and trim the carrots. Cut off the tops and bottoms of the carrots, and then peel them with a vegetable peeler. If the carrots are thick, you may also want to cut them in half or quarters lengthwise.
- Toss the carrots with olive oil, rosemary, garlic, salt, and pepper. Be sure to coat the carrots evenly with the oil and seasonings.
- Roast the carrots at a high temperature. This will help them to caramelize and brown. Roast the carrots for 20-25 minutes, or until they are tender and browned.
- Serve the carrots hot. You can garnish them with fresh rosemary or parsley, if desired.
Conclusion:
Rosemary roasted carrots are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted in the oven or on the grill. Rosemary roasted carrots are also a good source of vitamins and minerals, making them a healthy choice for your next meal.
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