br>Throw all the ingredients for the carrots together in a ziploc
eel your carrots if you like (I did only for aesthetics, if
ecure firmly. Set in fridge for 10 minutes. Remove plastic wrap
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
Toss carrots in a bowl with the oil to coat. Transfer to a prepared baking sheet in a single layer. Roast in preheated oven for 15 minutes. Pour Swanson(R) Chicken Broth evenly over carrots; continue to cook until tender, about 10 minutes.
Mix yogurt, honey, almond milk, and sriracha sauce together in a bowl to make a thin drizzling sauce.
Transfer roasted carrots to a serving dish; drizzle with the honey-sriracha sauce.
190 degrees C).
Scrub carrots very well and trim, leaving
ith parchment paper.
Distribute carrots, olive oil and cumin seeds
Steam the carrots until cooked through (I usually like them crisp in the center, but that will not work here).
Mash the carrots with a fork or potato masher and add the roasted garlic.
Add the stock and the thyme and mix well.
Add your salt and pepper to taste.
Simply multiply recipe for bulk/freezer cooking.
e herb and spice paste for the carrots.
In a mortar
ough (The following directions are for those of you who don
1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
Preheat oven to 400\u00b0F. Blanch carrots in boiling salted water for 3 mins. Drain.
Toss carrots in olive oil then roast for 10 mins, until just tender.
Drizzle with honey and sprinkle with parsley. Roast for another 5 mins, until browned and honey has formed a sticky glaze.
Preheat oven to 350\u00b0F.
Place onion, capers and lemon in a food processor. Process until a smooth paste forms.
Score meat and rub paste in well. Roll up lamb shoulder, securing with kitchen string.
Roast for 1 1/2 hours, until cooked to taste. Rest, covered, for 15 minutes. Serve sliced, accompanied by couscous and roasted carrots.
Heat the oven to 180/gas mark 4.
Cook the carrots in boiling water for 10-15 minutes until they are starting to soften, but still have some bite. Drain and pat dry.
Spread the carrots out in a roasting tin. Drizzle with the oil and vinegar, then sprinkle with sugar. Season well with sea salt and black pepper, then roast for about 45 minutes, turning occasionally until the sugar has caramelised and the carrots are soft and tender.
s needed.
Continue cooking for a total of three hours
Heat butter, water, salt, pepper, garlic, cayenne, brown sugar and maple syrup together in a small pan.
Place carrots and thyme in a greased baking dish.
Evenly coat carrots with the maple mixture.
Cover with foil and bake at 350 for 1 hour 15 minute.
Remove foil and bake for another 25 minutes, until slightly browned and carmelized.
Place carrots, onions & garlic in two greased 15\" x 10\" x 1\" baking pans; drizzle w/oil & vinegar.
Sprinkle w/thyme, salt & pepper; gently toss to coat.
Cover & bake 450 degrees for 20 min; stir.
Bake, uncovered for 10 min; stir again.
Bake 10 min longer or until carrots are crisp-tender.
% you can set aside for a garnish. Cut the chicken
Preheat oven to 425\u00b0F. Combine oil, garlic, ginger, and honey in a large bowl. Season to taste. Add carrots and toss until well-coated.
Transfer carrot mixture to a large, greased baking dish or roasting pan. Roast, turning occasionally, for 20-25 mins or until tender.
Preheat oven to 475 degrees. Cut asparagus tops and place with carrots in a large bowl and cover with olive oil, toss to coat. Next sprinkle vegetables with ginger, sesame seeds and salt.
Place veggies in a single layer in a shallow baking dish and place in oven. Roast for 45 minutes or until veggies or brown and tender.
br>Clean and scrub the carrots well. Cut into sticks 2