Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Carrots and Mushrooms
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 209 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 482 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 5 grams
- Protein
- 4 grams
- Sugar
- 9 grams
Directions
- Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
- Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams
Looking for Something Else?
Related Pages
- Roasted Carrots and Peas Recipe
- Butter-Braised Carrots and Leeks Recipe
- Salmon with Dill Carrots and Cabbage Recipe
- Roasted Brussels Sprouts and Carrots Recipe
- Roasted Carrots Recipe
- Harissa Carrots and Cauliflower Recipe
- Gingery Pate Bites with Tangy Carrots and Daikon...
- Glazed Carrots And Pearl Onions Recipe
- Mushroom and Lentil Shepherd’s Pie Recipe