Best 4 Roasted Caramelized Carrots Recipes

Roasted caramelized carrots are a versatile and delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet, savory, or somewhere in between, there is a roasted caramelized carrot recipe out there for you. This article will provide you with some tips and tricks for making the perfect roasted caramelized carrots, as well as a few different flavor variations to try.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED CUMIN-ROASTED CARROTS

Caramelized Cumin-Roasted Carrots image

Provided by Maria Helm Sinskey

Categories Vegetable Side Bake Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Spice Root Vegetable Carrot Fall Winter Healthy Vegan Cumin Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6 servings

Number Of Ingredients 5

Ingredients

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Steps:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

OLIVE OIL-ROASTED CHICKEN WITH CARAMELIZED CARROTS

Olive Oil-Roasted Chicken With Caramelized Carrots image

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices. Save that leftover oil and use it to roast vegetables, fry eggs, jump-start a pasta sauce or, of course, cook more chicken.

Provided by Alison Roman

Categories dinner, poultry, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds whole chicken legs, or bone-in, skin-on drumsticks or thighs
Kosher salt and black pepper
1 bunch small, thin carrots, preferably with their green tops
2 heads garlic, left unpeeled and halved crosswise to expose the cloves
1 lemon, thinly sliced, seeds removed
1/2 bunch oregano, plus more leaves, for garnish
1 cup olive oil

Steps:

Heat oven to 325 degrees. Season chicken with salt and pepper.
If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.

POT ROAST WITH CARAMELIZED ONIONS AND ROASTED CARROTS

Pot Roast with Caramelized Onions and Roasted Carrots image

Provided by Suzanne Tracht

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

For pot roast
1/2 cup canola oil
Kosher salt and freshly ground black pepper
5 pounds boneless short ribs, denuded (all surface fat removed; have your butcher do this)
1 cup dry sherry
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, unpeeled
1 bay leaf
About 8 cups (2 quarts) chicken stock or low-sodium chicken broth
For roasted carrots and caramelized onions
6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices (about 6 to 7 cups)

Steps:

Prepare pot roast
Position racks in upper and lower thirds of oven and preheat to 350°F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into heatproof liquid measuring cup.
In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of vegetable mixture and pour reduced sherry over. Add enough chicken stock to cover 3/4 of meat. Cover and transfer to lower rack in oven. Roast until fork-tender, about 3 hours.
While beef is roasting, prepare roasted carrots and caramelized onions
During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Transfer to large bowl and keep warm.
During final 30 minutes of roasting, in heavy 12-inch skillet over moderately high heat, heat canola oil until hot but not smoking. Add onions and sauté, stirring constantly, until caramelized, about 20 to 25 minutes. Season to taste with kosher salt, add to roasted carrots in large bowl, and keep warm.
Finish dish
When beef is tender, transfer to serving platter; tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discarding solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper.
Pour half of juices into bowl with carrots and onions; toss to combine. Pour other half of juices into gravy dish. Arrange carrots and onions around beef on serving platter and serve immediately, with extra juices on side.

ROASTED CARAMELIZED CARROTS

ROASTED CARAMELIZED CARROTS image

Categories Vegetable

Yield 8

Number Of Ingredients 11

Ingredients

Estimated Times
Preparation Time: 10 mins
Cooking Time: 0 min
Servings: 8
3 lbs. carrots, peeled and sliced into 1/2" discs (can buy in bags pre-cut)
1/2 C sugar
3-4 T vegetable oil
Preheat oven to 400.
Combine carrots, sugar and oil in a large bowl. Toss to coat.
Spread the carrots into disposable tins in a single layer.
Roast about 45 minutes to 1 hour on the middle and top racks of the oven until carrots are caramelized and begin to shrivel. Shake occasionally to prevent the carrots from burning.

Steps:

see above

Tips:

Choose the right carrots: Look for carrots that are firm and smooth, with no blemishes or bruises. Baby carrots or medium-sized carrots work best for this recipe.
Roast the carrots at a high temperature: This will help to caramelize the carrots and give them a delicious crispy-tender texture. Roast the carrots for at least 30 minutes, or until they are tender and slightly browned.
Use a good quality olive oil: Olive oil will help to add flavor and richness to the carrots. You can also use other types of oil, such as avocado oil or grapeseed oil.
Season the carrots with salt and pepper: Salt and pepper are essential seasonings for roasted carrots. You can also add other spices, such as garlic powder, onion powder, or paprika.
Add a touch of sweetness: A little bit of sweetness can help to balance out the bitterness of the carrots. You can add sweetness by adding honey, maple syrup, or brown sugar.
Garnish the carrots with fresh herbs: Fresh herbs, such as parsley, cilantro, or thyme, can add a pop of color and flavor to the carrots.

Conclusion:

Roasted caramelized carrots are a delicious and healthy side dish that can be enjoyed by people of all ages. They are perfect for weeknight dinners, potlucks, and holiday gatherings. With a few simple ingredients and a little bit of time, you can easily make this delicious dish at home.