Garlic PARMESAN ROASTED CARROTS
Garlic Parmesan Roasted Carrots with the addition of Panko breadcrumbs for added crunch! A simple recipe for your dinner table, or enjoy them as a snack!
Prep: 5min
Total: 30min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 176 kcal, Carbohydrate 18 g, Protein 4 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 4 mg, Fiber 4 g, Sugar 7 g, Sodium 193 mg, servingSize 1 serving
Ingredients:
- 2 pounds (1kg) carrots, washed and halved
- 1/4 cup olive oil
- 4 large cloves garlic, (minced (or 1 tablespoon minced garlic))
- 1/4 cup grated parmesan cheese
- 2 tablespoons Panko bread crumbs, ((or normal breadcrumbs))
- Salt and pepper, (to taste)
- Fresh chopped parsley, (optional)
Instruction:
- Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
- Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
- Remove from oven and serve immediately. Top with fresh parsley if desired.
Easy Glazed Stovetop Carrots
A fast and easy side dish that is full of flavor! These Easy Glazed Stovetop Carrots are sautéed until just right and tossed in a sweet and fragrant glaze. With just the right amount of sweetness, these carrots are sure to please even the pickiest of eaters!
Prep: 10min
Total: 25min
Yield: 6 Servings
Nutrition Facts: properties {‘calories’: ‘Caloriesnn394’, ‘Fat’: ‘Fat (grams)nn11’, ‘Saturated Fat’: ‘Sat. Fat (grams)nn5’, ‘Carbohydrate’: ‘Carbs (grams)nn78’, ‘Fiber’: ‘Fiber (grams)nn8’, ‘Sugar’: ‘Sugar (grams)nn65’, ‘Protein’: ‘Protein (grams)nn3’, ‘Sodium’: ‘Sodium (milligrams)nn1061’, ‘Cholesterol’: ‘Cholesterol (grams)nn16’}
Ingredients:
- 3 lbs – large carrots, peeled and sliced diagonally (¼ inch thick slices)
- 2 tbsp – extra virgin olive oil
- ½ cup – water
- 3 tbsp – salted butter, sliced
- 1 tbsp – garlic, minced
- ¾ cup – honey
- ¾ cup – brown sugar
- 1 tbsp – onion powder
- ¾ tbsp – kosher salt
- ½ tsp – ground black pepper
- ½ tsp – lemon juice
- 1 tbsp – fresh rosemary, roughly chopped
- ¼ cup – fresh parsley, minced
Instruction:
- Heat a large skillet on medium-high to high heat with 2 tbsp of EVOO.
- When the oil is hot, add the sliced carrots and saute until they are ½
- to ¾ of the way cooked (about 10 minutes). Make sure to move the carrots around in the skillet every few minutes for even cooking.
- Add the water and mix. Allow the water to evaporate (about 3 – 5 minutes).
- Add all of the remaining ingredients except the parsley and toss the carrots.
- Allow the glaze to reduce for about 5 – 7 minutes or until it has a syrup-like consistency. The carrots should be tender and maintain their shape.
- Add the minced parsley and toss.
- Taste and add additional salt and black pepper based on your preferences.
- Serve immediately or hold hot for later use. Enjoy!
HONEY GARLIC BUTTER ROASTED CARROTS
FAQ
How does Gordon Ramsay cook carrots?
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
How do you get the most flavor out of carrots?
What can I do with a glut of carrots?
- Store them right. Keep carrots in a perforated bag in the fridge. …
- Make them go further. Unless they’re very old, carrots can just be scrubbed rather than peeled. …
- Whizz into a juice. …
- Grate into a burger. …
- Make a comforting soup. …
- Get baking. …
- Mash it up.
