YUMMY CARROTS

YUMMY CARROTS
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  • CourseSides
YUMMY CARROTS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseSides
Ingredients
  • 1 - 2 lbs. carrots washed, green end nipped off (use the skinny ones)
  • 1 red onion peeled, cut into thin wedges, about 8
  • 2 Tblsp. olive oil
  • 1 Tblsp. fresh chopped rosemary or 1 tsp of dried rosemary
  • garlic powder
  • salt and pepper
Instructions
  1. Preheat oven to 400°F
  2. Gently toss together the carrots, red onion, and rosemary with the olive oil to coat
  3. Arrange in a glass baking dish. 11 X 7 or 13 X 9 works
  4. Sprinkle with garlic powder, salt, and pepper
  5. Roast for 30 to 40 minutes on middle rack, until well browned. (They’ll be a bit wrinkled)
  6. Glazed Carrots
  7. It takes just minutes to rinse a bag of mini-carrots and bring them to a boil in about an inch of water. Use a sauce pan or skillet, cover and simmer, 4-5 minutes, until tender crisp. Drain and add one of the following for a quick, delicious, nutritious side dish.
  8. 2 Tblsp. honey and 2 Tblsp. Dijon mustard
  9. 1/4 cup butter, 1 Tblsp. brown sugar, 1 Tblsp. honey, ½ tsp. cinnamon, ½ tsp.nutmeg
  10. 3 Tblsp. honey, 1 Tblsp. chopped parsley, ½ cup blanched slivered almonds-toasted
  11. 1/4 cup orange juice, 3 Tblsp. brown sugar, 2 Tblsp. butter, pinch salt
  12. 1 Tblsp. olive oil, 1 ½ Tblsp. balsamic vinegar, 1 Tblsp. brown sugar
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