Published by Norene Gilletz 2 Comments
These garlic clove roasted carrots are absolutely addictive! Roasting brings about natural sweetness of carrots, and garlic clove and onion become sweeter with roasting too. Recipe contributed by Norene Gilletz, reprinted by permission by Whitecap Publishers from Norene’s Healthy Kitchen . *
- 1 large onion, sliced
- 2 pounds (1 kg) carrots, peeled and decline in 2-inch lengths
(or use 2 pound fresh baby carrots, tops trimmed — you don’t even
have to peel them - three or four cloves garlic clove (about three or four teaspoon minced)
- two to three tablespoons essential olive oil
- Kosher salt and freshly ground pepper
- Fresh thyme leaves and thyme sprigs, optional
Preheat the oven to 375°F. Spray a 9- 13-inch glass baking dish with cooking spray.
Put the onion, carrots, and garlic clove within the prepared baking dish. Drizzle with essential olive oil and sprinkle with pepper and salt to taste mix well. If using fresh thyme, sprinkle with a few of the leaves and save a couple of sprigs for garnish For the best results, the carrots ought to be in one layer within the dish.
Roast, uncovered, for 45 to an hour or until golden and tender, stirring the carrots from time to time. Transfer to some serving dish garnish with sprigs of fresh thyme, if using. Serve hot or at 70 degrees.
Keeps for approximately a couple of days within the refrigerator reheats well. Don’t freeze.
• Use half carrots and half parsnips. Give a drizzle of balsamic vinegar or freshly squeezed fresh lemon juice. Incorperate your favorite herbs (try cumin, minced tulsi, oregano, dillweed, thyme, or rosemary oil). If using fresh herbs, add them over the past a few minutes of roasting.
• Lazy Day Carrots: Substitute with bagged baby carrots, which require no peeling or cutting.
Garlic clove-Roasted Carrots and Taters
Use 1 pound carrots and three medium taters, peeled and sliced. Add 1/2 cup water and roast as directed.
Use 2 pounds parsnips rather of carrots.
• What’s available: Choose carrots which are firm and smooth, without cracks. Hairy white-colored fibers are an indication of age. If carrots have the vegetables attached, twist them off and discard as quickly as possible or even the carrots will spoil rapidly.
• Size Counts: Small-to-medium carrots would be best. Although large carrots take a shorter period to peel, they often have tough, tasteless, woodsy cores and therefore are less sweet. One lb (500 g) contains 6 medium carrots and yields about 3 cups.
• The Way A-Peeling: Here’s a good way to peel carrots, that we learned from the chef once i finished peeling 50 pounds of carrots in the kitchen! Holding the finish in a single hands, place the purpose of the carrot on the cutting surface. Having a vegetable peeler, use lengthy strokes, rotating the carrot until all of the peel is taken away trim the ends. Understand?
• Myth-Information: Many those who are on the low-carb diet are scared to consume carrots simply because they think there is a high index list value, however their GI is 41, causing them to be a minimal GI food. It’s worth noting the index list is dependant on eating 50 grams of carbohydrate—that’s about 9 carrots or 11/2 pounds! One medium carrot contains 5.8 g carb, 1.7 g fiber, and 25 calories—how’s that for any “root awakening”? Eating a crunchy carrot may have minimal impact on bloodstream sugar, so munch without guilt. To learn more, visit world wide web.glycemicindex.com.
• What’s Up, Doc? Carrots consist of fiber, vit a, some ascorbic acid, plus beta carotene, which will help promote eye health. Consider the whole picture and don’t just choose foods according to their index list value. Hopefully, now everybody might find eye to eye about this point.
Norene Gilletz is really a Canadian food author and it is the key author of kosher cookbooks in Canada. Visit her extensive food site, Gourmania .
*This publish contains affiliate links. When the method is purchased by linking through this review, VegKitchen gets to be a modest commission, which will help maintain our website helping it to carry on growing!
2 comments on “ Garlic clove-Roasted Carrots ”
I’m intending to serve roasted veggies in the seder, and a great starting point! Will most likely combine carrots, pasmips, mushrooms and asparagus with a lot of garlic clove!
second night could be brussel sprouts!
If only this recipe gave dietary info per serving.
