Best 2 Roasted Peppers And Carrots Recipes

Roasted peppers and carrots are not only a delicious and versatile side dish, they are also incredibly healthy. This popular dish features a medley of sweet, roasted peppers and carrots tossed in flavorful herbs and spices. This simple yet satisfying dish is a great way to add a vibrant splash of color and a boost of nutrition to any meal. Whether you are a seasoned chef or just starting out in the kitchen, this guide will provide you with the knowledge and techniques you need to create the perfect roasted peppers and carrots. From selecting the freshest ingredients to experimenting with different marinades and seasonings, this article has everything you need to make this delicious dish a hit at your next gathering.

Here are our top 2 tried and tested recipes!

ROASTED SWEET PEPPERS AND CARROTS WITH ORANGE AND HAZELNUTS

Roasted Sweet Peppers and Carrots with Orange and Hazelnuts image

Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 9

Ingredients

2 small orange bell peppers, halved and seeded
5 medium carrots, trimmed, scrubbed, and halved
2 tablespoons olive oil, plus more for drizzling
Coarse salt and freshly ground black pepper
1 navel orange, peel and pith removed, sliced
1 clementine, peel and pith removed, sliced
1/4 cup fresh goat cheese
1/4 cup toasted hazelnuts, chopped
1 tablespoon sherry vinegar

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes.
Arrange roasted carrots and peppers with the citrus on a platter. Top with crumbled goat cheese and hazelnuts. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.

Nutrition Facts : Calories 233 g, Cholesterol 11 g, Fat 16 g, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, Sodium 180 g

ROASTED PEPPERS AND CARROTS

Roasted Peppers And Carrots image

Number Of Ingredients 5

Ingredients

1 pint mini red and yellow bell pepper, stemmed, seeded, and cut in half, or 1 large red or yellow bell pepper, stemmed, and seeded, and cut into strips
8 ounces baby carrots (about 2 cups)
1 tablespoon extra-virgin olive oil
1/2 teaspoon chopped garlic, fresh or jarred organic
salt and coarsely ground black pepper to taste

Steps:

Heat the oven to 425°F. Combine the bell peppers, carrots, olive oil, and garlic in a baking dish. Season with salt and pepper and bake until some of the edges are browned and the vegetables are tender, about 25 minutes serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Tips:

Choose the freshest vegetables possible. This will ensure the best flavor and texture.
Cut the vegetables evenly. This will help them cook evenly.
Toss the vegetables in olive oil, salt, and pepper before roasting. This will help them brown and caramelize.
Roast the vegetables at a high temperature. This will help them caramelize and get crispy.
Keep an eye on the vegetables while they are roasting. You don't want them to burn.
Serve the roasted vegetables immediately. They are best when they are hot and crispy.

Conclusion:

Roasting peppers and carrots is a simple and delicious way to cook these vegetables. The high temperature of the oven caramelizes the vegetables and brings out their natural sweetness. Roasted peppers and carrots can be served as a side dish, appetizer, or even a main course. They are also a great addition to salads, sandwiches, and wraps. Whether you are looking for a healthy and easy side dish or a flavorful addition to your next meal, roasted peppers and carrots are a great choice.