From the kitchen of One Perfect Bite...This is a great recipe to have when you need a vegetable for a buffet or antipasto tray. The carrots can, of course, be served hot but they are just as delicious when served at room temperature. These are a great make ahead. They pack a huge flavor punch and they are very easy to do.
Herb Roasted Carrots...from the kitchen of One Perfect Bite
Ingredients:
8 carrots peeled and sliced on the diagonal into 1/2-inch slices
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary
1/2 cup shredded Fontina or Gruyere cheese
Directions:
1) Preheat oven to 350 degrees F.
2) Place carrots in a single layer in a baking dish. Toss with olive oil. Add salt and pepper to taste. Bake until crisp tender, about 35 minutes.
3) Transfer to a serving platter. Sprinkle with herbs and cheese. Serve at room temperatue. Yield: 6 servings.
Mary, beautiful as always :)
ReplyDeleteI love the taste of roasted vegetables and these carrots look amazing. I am intrigued by the idea of adding the cheese, especially gruyere. I have to try them!
ReplyDeleteThis looks so tasty. It is always a pleasure to discover new ways of serving vegetables.
ReplyDeleteMary -- I've never done carrots with rosemary.
ReplyDeleteSomething so easy to make has a lot of nerve looking so gorgeous! What a perfect side dish!
ReplyDeleteSometimes it seems carrots are forgotten. I love to saute them quickly, sliced thin, and top with tarrragon. Will try this. Thanks.
ReplyDeleteMary this looks so good. I love carrots. I have such a hard time getting my family to eat them unless I hide them. Maybe if I try this I can convert them!
ReplyDeleteHi Mary looking great again as usual.
ReplyDeleteMary, Looking great as usual Thanks.
ReplyDeleteMary, These look great can't wait to try.
ReplyDeleteWonderful way to dress up carrots I love it!
ReplyDeleteRoasting veggies brings out so much flavor. I love preparing them this way. And I agree with you, they are just as delicious at room temperature.
ReplyDeleteThe herb garnish and your choice of plate makes this carrot dish stand out...who remembers carrot dishes?
ReplyDeleteThis one is.
These look delicious, I like the addition of the herbs. I bet tarragon would work well too.
ReplyDeleteI haven't cooked carrots much - we always eat them raw. This recipe really looks good, simple and healthy. Looking forward to trying it Mary.
ReplyDeleteBeautiful, Mary! Roasted carrots are one of my favourites. I've never done them with cheese, but will add it next time I make them! Thank you!
ReplyDeleteO my...delicious!!!
ReplyDeleteAnd your blackberry crisp below the carrot entry too. Makes me drool with anticipation. I LOVE blackberries!
Happy Friday Mary.
This is one of my favorite ways to serve carrots. Very, very tasty indeed!
ReplyDeleteOh yum! I'd love to eat at your table.
ReplyDeleteI hope you all with have the chance to make these carrots. They really are very good.
ReplyDeleteI have recently discovered your blog. I really enjoy reading it, and it also has great eye appeal! I love roasted carrots but have never made them quite like this! I will try it! Thank you, and I have a gift for you on my blog today... http://chefbliss.blogspot.com/2009/01/wonderful-award-and-huge-thanks.html
ReplyDeleteLovely! I love my veggies roasted.
ReplyDelete