Roasted Carrots With Citrus Vinaigrette Recipes
Recipe From epicurious.com
Provided by Allison Arevalo
Categories Citrus Side Bake Roast Christmas Easter Thanksgiving Vegetarian Kid-Friendly Quick & Easy Low Sodium Back to School Dinner Lunch Vinegar Carrot Healthy Honey Shallot Orange Juice Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield serves 4 to 6
Number Of Ingredients 7
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ROASTED CARROTS WITH VINAIGRETTE - THE PIONEER WOMAN
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Apr 27, 2015 5 lb. Carrots, Trimmed And Peeled Salt And Pepper, to taste Directions Preheat the oven to 475 degrees. Cut the carrots in quarters …
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Apr 27, 2015 5 lb. Carrots, Trimmed And Peeled Salt And Pepper, to taste Directions Preheat the oven to 475 degrees. Cut the carrots in quarters …
5/5 (1)
Category Main Dish, Side Dish
Servings 10
Total Time 30 mins
- Preheat the oven to 475 degrees. Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces.
- Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper.
- Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper.
ROASTED CARROTS WITH VINAIGRETTE RECIPE - FOOD NETWORK
From foodnetwork.com
Directions Preheat the oven to 475 degrees F. Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking …
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Directions Preheat the oven to 475 degrees F. Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking …
Author Ree Drummond
Steps 4
Difficulty Easy
ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
From epicurious.com
Jan 24, 2015 Step 1. Preheat the oven to 425°F. Step 2. In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine.
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Jan 24, 2015 Step 1. Preheat the oven to 425°F. Step 2. In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine.
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ROASTED CARROTS RECIPE - WITH DELICIOUS VINAIGRETTE!
From butterandbaggage.com
Jan 19, 2018 Step 1: Cut carrots into 3 inch long strips and drizzle with olive oil on a baking sheet lined with foil. Sprinkle with salt and pepper. Step 2: Roast in a hot oven, 475º. Toss about ½ way through. Step 3: Drizzle …
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Jan 19, 2018 Step 1: Cut carrots into 3 inch long strips and drizzle with olive oil on a baking sheet lined with foil. Sprinkle with salt and pepper. Step 2: Roast in a hot oven, 475º. Toss about ½ way through. Step 3: Drizzle …
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STICKY ROASTED CARROTS WITH CITRUS - BETTER HOMES
From bhg.com
Oct 1, 2019 Directions Preheat oven to 425°F. In a small bowl toss together onion and lemon juice. Season with salt and black pepper. Let stand 8 to 10 minutes to lightly …
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Oct 1, 2019 Directions Preheat oven to 425°F. In a small bowl toss together onion and lemon juice. Season with salt and black pepper. Let stand 8 to 10 minutes to lightly …
Servings 4
Total Time 40 mins
Sodium 288mg 13%
Calories 327 per serving
- Preheat oven to 425°F. In a small bowl toss together onion and lemon juice. Season with salt and black pepper. Let stand 8 to 10 minutes to lightly pickle.
- Drain onion, reserving the liquid. On a rimmed baking sheet, toss onion with carrots, orange slices, chiles, maple syrup, and the 1/4 cup olive oil.
- Roast, tossing occasionally, 25 to 30 minutes or until the carrots and citrus are totally tender and caramelized at the tips. Drizzle with reserved liquid.
- In a small bowl combine tahini and orange juice. If necessary, gradually whisk in 1 to 2 Tbsp. water until smooth; season with salt and pepper.
ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING
From foodandwine.com
Dec 6, 2013 3 tablespoons low-fat sour cream mixed with 1 tablespoon of water Directions Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots …
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Dec 6, 2013 3 tablespoons low-fat sour cream mixed with 1 tablespoon of water Directions Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots …
4/5
Total Time 50 mins
- Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.
- In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.
- Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.
- Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.
HOW TO MAKE ROASTED CARROTS WITH CITRUS VINAIGRETTE
From womansday.com
Mar 6, 2018 Directions Step 1 Heat oven to 425°F. On two large rimmed baking sheets, toss carrots with 2 tablespoon oil and 1/2 teaspoon each salt and pepper. Nestle orange …
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Mar 6, 2018 Directions Step 1 Heat oven to 425°F. On two large rimmed baking sheets, toss carrots with 2 tablespoon oil and 1/2 teaspoon each salt and pepper. Nestle orange …
Email [email protected]
Estimated Reading Time 50 secs
Servings 8
Total Time 35 mins
- Heat oven to 425°F. On two large rimmed baking sheets, toss carrots with 2 tablespoon oil and 1/2 teaspoon each salt and pepper.
- Nestle orange half, cut side down, onto 1 baking sheet and roast both until carrots are golden brown and tender, 25 to 30 minutes.
- Transfer to platter. Using tongs, squeeze juice of orange half into a bowl (you should get about 2 tablespoons); whisk in lemon juice, honey, remaining tbsp of oil, and 1/4 teaspoon each salt and pepper.
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Go to food r/food • Posted by ... Peruvian chicken with aji verde and salad of baby arugula and romaine, bell peppers, cucumbers, corn, onions with honey-citrus vinaigrette. …
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