healthy nutrition

How to cook carrots in the oven: 5 easy recipes for delicious oven carrots

carrots open recipes vegan vegetarian side dish ienfach

When it comes to side dishes, it sometimes happens that you simply run out of ideas and are completely lacking in creativity. It can’t always be potatoes, beans, peas, mushrooms or red cabbage. They are standard side dishes that are traditionally part of family meals. Most of the time they are quite time-consuming and involve a lot of standing in the kitchen. If you invest a lot of time in the main course, you will spend the whole day cooking. An inexpensive side dish can be just as delicious as a celery-mashed potato or butter beans, etc. Baked carrots can be practically homemade and surprise with a delicious taste. How to prepare carrots in the oven in a variety of ways and which dishes they go best with, we reveal in the article.

Carrots in the oven: simple, tasty and practical

carrots open recipes peel different colors

Even Jamie Oliver, who is known for delicious and at the same time uncomplicated dishes, recommends baked carrots as a side dish and also offers several recipes with this delicious and healthy vegetable on his homepage. We also present a few of them in this article. Before you let the carrots simmer in the oven, you have to peel them, cut them, mix them with marinade and then just wait. You can invest this time in the preparation of the rest of the dishes. At some point the smell of the oven will smell and the carrots will be ready. Then it is eaten and enjoyed. The carrots taste sweet and spicy at the same time. Immediately they found their way into the standard repertoire!

Carrots in the oven with yoghurt dip: recipe according to Jamie Oliver

carrots open recipes preparing sauce vegetarian delicious side dish

  • 750 g small or medium-sized carrots
  • 1 bulb of garlic
  • 1 teaspoon coriander seeds
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 300 ml Greek yogurt
  • salt and pepper

carrots open recipes cook the side dish quickly and easily

Preheat the oven to 200 ° C. Wash, peel and slice the carrots. Leave the garlic cloves in their skin and simply press them with a large knife. Place the carrots and whole garlic cloves in a flat baking sheet and drizzle generously with the balsamic vinegar and olive oil. Then stir so that the carrots are evenly covered with marinade. Then sprinkle with coriander seeds and season with salt and pepper. Bake for 45 minutes until the carrots caramelize, then let cool. Before the garlic cloves burn, take them out of the oven, peel, press and mix well with the yogurt. Serve the cooled carrots with the yogurt dip.

Prepare caramelized carrots in the oven

carrots open recipes bake caramelized herbs

  • 1.5 kg of carrots, young if possible
  • 2 clementines
  • 1 tbsp balsamic vinegar
  • 1 large piece of unsalted butter
  • 1/2 bunch of fresh thyme
  • salt and pepper
  • optional: some honey

carrots open recipes to bake herbs side dish

Preheat the oven. Wash the carrots, peel them and, depending on their size, leave them whole or cut them into long halves. Spread them in a deep baking sheet and pour cold water over them so that 2/3 of the carrots are covered. Then season with salt and pepper. Juice the clementines (alternatively use oranges) and add balsamic vinegar and butter to the juice. Put the carrots in the oven and after about 20 minutes or when the water starts to boil, add the juice-butter-balsamic vinegar mixture and also the thyme, and possibly a little honey. Bake for another 5 minutes or until the water is reduced and the carrots are browned and caramelized.

Healthy vegan side dish: vegetables with leeks and carrots in the oven

carrots open recipes vegetables beetroot parsnips

  • 700 g carrots, if possible in different colors
  • 400 g beetroot
  • 300 g leek
  • 200 g parsnips
  • 1 bulb of garlic
  • 1 shallot
  • 50 ml of olive oil
  • 100 ml apple juice
  • 1 organic lemon
  • 50 g salad kernels mix
  • Sea salt and pepper

Peel the carrots and halve or quarter as desired, leave the young, narrow carrots whole. Peel the beetroot and parsnips and cut into long wedges. Halve the garlic cloves. Soak in apple juice and preheat the oven to 200 ° C. Spread the prepared vegetables with fennel seeds in a baking dish or in a baking sheet lined with baking paper and drizzle with olive oil. Bake in the oven for 25-30 minutes. In the meantime, clean the leek, cut two or three times across and then cut in half lengthways. Cut the lemon into wedges. About 10 minutes before the cooking time, add the leeks, lettuce stones and lemon to the vegetables and mix in. Let the finished oven vegetables cool down and season with salt and pepper.

Oven carrots with coconut milk sauce

carrots open recipes yogurt sauce dip

  • 500 g carrots
  • 1 tbsp vegetable oil
  • 2 teaspoons of chilli and herb mixture

For the sauce:

  • 200 ml coconut milk
  • 175 g peanut butter or peanut butter
  • 2 tbsp soy sauce
  • 1 tablespoon of sugar

Preheat the oven. Wash, peel and cut the carrots lengthways. Juice the orange. Wash, peel and cut the carrots into wedges. Put them in a bowl, drizzle with oil and mix with the chilli and salt. Spread the carrots on a baking sheet lined with baking paper and bake in the preheated oven at 200 ° C for about 40 minutes. Prepare the sauce during this time. Pour the coconut milk into a small saucepan, heat it up and then add the peanut butter or puree. Always stir with a whisk until you get a smooth sauce. Then add sugar and soy sauce to taste and remove from heat. Let the baked carrots and sauce cool and serve together.

Carrots in the Oven: A Recipe with Sweet Potatoes and Almond Quark

carrots open recipes sweet potatoes low-fat quark almond dip

  • 6 medium carrots
  • 200 g sweet potatoes
  • 1 bulb of garlic
  • 1 orange
  • 40 g almonds
  • 10 g parsley, finely chopped
  • 125 g low-fat quark
  • rosemary
  • 1 pinch of sugar
  • salt and pepper
  • 4 tbsp olive oil
  • 100 ml of water

Preheat the oven. Wash, peel and cut the carrots lengthways. Juice the orange. Peel and roughly cut the garlic. Wash rosemary and shake dry. Wash, peel and quarter the sweet potatoes. Mix the vegetables and herbs together in a baking dish. Add olive oil and 100 ml of water and season with salt and pepper. Bake everything for about 30 minutes and then let it cool down. During this time, roughly chop the almonds and roast them in a pan without fat. Mix the finely chopped parsley with the low-fat quark in a small bowl and season with salt, pepper and a pinch of sugar. Add the almonds and, if desired, puree everything with the hand blender to a fine cream. Take the sweet potatoes and carrots out of the oven and serve with the almond quark dip.

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