Best 4 Skillet Roasted Carrots Recipes
Discover a symphony of flavors with Skillet-Roasted Carrots: A Culinary Journey Through Sweetness and Simplicity. Embark on a delightful culinary adventure with our collection of skillet-roasted carrot recipes, where vibrant colors meet tantalizing tastes. These recipes elevate the humble carrot to new heights, showcasing its natural sweetness and versatility. From classic roasted carrots with a touch of herbs to innovative flavor combinations like honey-glazed and za'atar-spiced carrots, our selection promises a medley of culinary delights. Get ready to transform this everyday vegetable into an extraordinary side dish or a delectable snack.
**Keywords:** skillet-roasted carrots, roasted carrots, honey-glazed carrots, za'atar-spiced carrots, side dish, snack, vegetables, vegetarian, vegan, gluten-free
SKILLET ROASTED CARROTS!
This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
- Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
- Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
- Drain the carrots on paper towels befoe serving. Enjoy!
CAST-IRON CARROTS WITH CURRY
Steps:
- Heat a large heavy skillet over medium-high heat and add the coconut oil. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro over the top and serve.
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
SKILLET -ROASTED CARROTS AND PARSNIPS
It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country
Provided by Sondra Beth
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
- Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
- Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
- Stir in parsley and season with salt and pepper.
Nutrition Facts : Calories 196.2, Fat 7.4, SaturatedFat 1, Sodium 90.9, Carbohydrate 32.4, Fiber 8.8, Sugar 11.9, Protein 2.4
Tips:
- Choose young, tender carrots for the best flavor and texture.
- Scrub the carrots well before roasting to remove any dirt or debris.
- Cut the carrots into even-sized pieces so that they cook evenly.
- Toss the carrots with olive oil, salt, and pepper before roasting to help them brown and caramelize.
- Roast the carrots at a high temperature (400°F or 200°C) for about 20 minutes, or until they are tender and slightly charred.
- Serve the roasted carrots immediately with your favorite dipping sauce or as a side dish to roasted chicken, pork, or beef.
Conclusion:
Skillet-roasted carrots are a simple but delicious side dish that can be enjoyed on any occasion. They are easy to make, healthy, and packed with flavor. Plus, they are a great way to get your daily dose of vegetables. So next time you are looking for a quick and easy side dish, give skillet-roasted carrots a try.
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