Friday, January 30, 2009

Herb Roasted Carrots



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.

22 comments:

Mila said...

Mary, beautiful as always :)

Lisa said...

I 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!

recipes2share said...

This looks so tasty. It is always a pleasure to discover new ways of serving vegetables.

Martha said...

Mary -- I've never done carrots with rosemary.

Donna-FFW said...

Something so easy to make has a lot of nerve looking so gorgeous! What a perfect side dish!

Susan said...

Sometimes it seems carrots are forgotten. I love to saute them quickly, sliced thin, and top with tarrragon. Will try this. Thanks.

Susan said...

Mary 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!

Netts Nook said...

Hi Mary looking great again as usual.

Netts Nook said...

Mary, Looking great as usual Thanks.

Netts Nook said...

Mary, These look great can't wait to try.

Allie said...

Wonderful way to dress up carrots I love it!

Cathy said...

Roasting 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.

Peter M said...

The herb garnish and your choice of plate makes this carrot dish stand out...who remembers carrot dishes?

This one is.

Sara said...

These look delicious, I like the addition of the herbs. I bet tarragon would work well too.

Pam said...

I haven't cooked carrots much - we always eat them raw. This recipe really looks good, simple and healthy. Looking forward to trying it Mary.

Allie said...

Beautiful, 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!

Hootin' Anni said...

O my...delicious!!!

And your blackberry crisp below the carrot entry too. Makes me drool with anticipation. I LOVE blackberries!

Happy Friday Mary.

noble pig said...

This is one of my favorite ways to serve carrots. Very, very tasty indeed!

The Blonde Duck said...

Oh yum! I'd love to eat at your table.

Mary said...

I hope you all with have the chance to make these carrots. They really are very good.

ChefBliss.com said...

I 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

Soma said...

Lovely! I love my veggies roasted.

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