Best 3 Roasted Carrots And Mushrooms Recipes
Roasted carrots and mushrooms are a delicious and easy-to-prepare side dish or snack. The natural sweetness of the carrots and the earthy flavor of the mushrooms complement each other perfectly, and the roasting process brings out their best qualities. Roasting also intensifies the flavors of the vegetables and caramelizes the sugars, creating a slightly sweet and smoky flavor. Whether you're looking for a healthy and flavorful addition to your next meal or a simple snack to enjoy, this guide will provide you with the best recipe for roasted carrots and mushrooms.
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ROASTED CARROTS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
- Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams
LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h15m
Yield Yield: 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
- Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
- Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams
ROASTED RAINBOW CARROTS WITH MUSHROOMS AND POTATOES
Delicious, filling, and possibly a new family favorite that makes a great side for anything. If you can't find rainbow carrots, regular carrots work, too, of course.
Provided by jimmy
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Add oil, potatoes, and garlic in a saucepan over medium heat and cook, stirring constantly, until potatoes are nearly tender, about 15 minutes.
- Add carrots and cook, stirring constantly, until carrots are tender, about 10 minutes. Add mushrooms, rosemary, chives, and salt. Cook until mushrooms are tender, stirring occasionally for about 20 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 26.7 g, Fat 7.5 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 1.1 g, Sodium 302.2 mg, Sugar 6.8 g
Tips:
- Choose firm, uniformly-sized carrots and mushrooms for even cooking.
- Cut carrots and mushrooms into bite-sized pieces to ensure they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before roasting to enhance their flavor.
- Roast the vegetables at a high temperature (400°F/200°C) to caramelize them and create a delicious crust.
- Stir the vegetables halfway through roasting to ensure even cooking.
- Add a splash of balsamic vinegar or honey to the vegetables towards the end of roasting for a touch of sweetness and acidity.
- Garnish the roasted vegetables with fresh herbs such as parsley, cilantro, or thyme for an extra pop of flavor.
Conclusion:
Roasted carrots and mushrooms are a versatile and delicious side dish that can be enjoyed on their own or as part of a larger meal. They are easy to make and can be customized to your liking by adding different herbs, spices, or sauces. Whether you are looking for a healthy and flavorful side dish or a quick and easy appetizer, roasted carrots and mushrooms are a great option. So next time you are looking for a simple yet delicious side dish, give roasted carrots and mushrooms a try!
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