Hello everyone!
Happy Easter weekend!
The big day is almost upon us and if you are looking for an effortless side dish to whip up for you or your guests, I have one that is Easter Bunny approved.
Roasted carrots!
Since we all have different tastes I am sharing three different ways to roast them.
I used carrots with a stem because I wanted the look of a fresh carrot right out of the garden.
8 - 10 Carrots With Stems
2 Tablespoons of Butter, Melted
2 Teaspoons of Minced Garlic
4 Tablespoons of Shredded Parmesan Cheese
Salt To Taste
Pepper To Taste
Preheat oven to 400o.
Trim the stems of the carrots to 2 inches long.
Wash and peel carrots.
Line a baking sheet with aluminum foil and grease.
Place the carrots on the baking sheet.
In a small bowl, mix melted butter and garlic together.
Drizzle the mixture over the carrots and roll in any run off.
Cook in the oven for 20 minutes.
Top carrots with parmesan cheese and roast for another 15 minutes or until fork tender.
Remove from oven.
Salt and pepper to taste.
Enjoy warm!
8 - 10 Carrots with Stems
3 Tablespoons of Butter, Melted
1 Teaspoon of Thyme
1 Teaspoon of Minced Garlic
2 Tablespoons of Brown Sugar
Salt To Taste
Pepper To Taste
Trim the stems of the carrots to 2 inches long.
Wash and peel carrots.
Line a baking sheet with aluminum foil and grease.
Place carrots on the baking sheet.
In a small bowl, mix the melted butter, thyme, garlic, and brown sugar together.
Pour the mixture over the carrots and roll in any run off.
Cook for 30 - 35 minutes, or until fork tender.
Remove from oven.
Salt and pepper to taste.
Enjoy warm!
8 - 10 Carrots With Stems
1 and 1/2 Teaspoons of Minced Garlic
1 Tablespoon of Fresh Rosemary, Finely Chopped
2 Teaspoons of Butter, Melted
Salt To Taste
Pepper To Taste
Preheat oven to 400o.
Trim the stems of the carrots to 2 inches long.
Wash and peel carrots.
Line a baking sheet with aluminum foil and grease.
Place carrots on the baking sheet.
In a small bowl, mix together the butter, garlic and rosemary.
Pour the mixture over the carrots and roll in any run off.
Cook for 30 - 35 minutes, or until fork tender.
Remove from oven.
Salt and pepper to taste.
Enjoy warm!
All of these recipes are quick and easy to whip up and make for the perfect side to an Easter dinner.
After trimming down the stems I didn't want to waste the leaves so I decided to serve my carrots on top of them.
I gave them a quick rinse and let them dry while the carrots cooked.
Then I added them to my serving dishes and placed the carrots on top.
I thought it added some fun color and made me feel better that the leaves didn't just go to waste.
What do you have for Easter dinner?
All my love,
Autumn
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