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Preheat the oven to 400˚. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and a few grinds of pepper and toss well to coat.
Preheat oven to 400°F. In a large mixing bowl, combine carrots, 3 tablespoons extra-virgin olive oil, pine nuts, garlic, cumin, coriander, and chili flakes. Transfer carrot mixture to a cookie ...
Thomas Joseph uses baby carrots, baby Yukon gold potatoes, shallots and fennel. Drizzle some olive oil on the veggies of your choice and add a liberal sprinkling of salt. You can mix up the ...
Coriander-Roasted Carrots. Here's a simple side dish that's sure to impress: The creamy feta-yogurt dressing offers a tangy, salty counterpoint to the sweet, rich flavor of the roasted carrots ...
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
Roast, undisturbed, 16 min. Scatter half of almonds over each pan of carrots, swap positions on racks, and continue roasting until carrots are just tender, 3 to 5 min. more.
Makes. 4 servings. Ingredients. 1 pound baby carrots. 2 small onions, quartered. 3 garlic cloves, peeled. 1 tablespoon olive oil. 1 teaspoon white wine vinegar
3-5 pound beef roast chuck, round or brisket. 6 cloves garlic, minced or chopped ... 1/4 cup Worcestershire sauce. 1 pound small potatoes. 1 pound carrots, chopped. 2 large spring onions, chopped ...