Baby Carrots With Spring Onions Recipes

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YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES

These carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

Provided by Ned Baldwin

Categories     Carrot     Green Onion/Scallion     Parsley     Mint     Garlic     Spring     Herb

Yield Serves 4

Number Of Ingredients 11



Young Carrots With Spring Onions, Sumac, and Anchovies image

Steps:

  • Make the covered-pot carrots and spring onions
  • Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
  • Make the herb sauce
  • Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
  • Put it all together
  • Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.

1 pound young carrots, scrubbed
2 spring onions, split lengthwise in half (discard any dry or discolored tops)
1 teaspoon kosher salt, plus a few pinches for the herb sauce
3 teaspoons olive oil, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 garlic clove, grated or minced
Juice of ½ lemon, plus a squeeze
8 anchovy fillets
1 cup croutons
2 teaspoons ground sumac

OVEN-ROASTED CARROTS AND ONIONS

The dry heat of the oven caramelizes the natural sugars in vegetables, which brings about an amazing depth of flavor. Baby carrots vary in size depending on time of year and where they are grown, so check for doneness after 30 to 40 minutes.

Provided by Bren

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 2

Number Of Ingredients 10



Oven-Roasted Carrots and Onions image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
  • Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
  • Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

Nutrition Facts : Calories 182 calories, Carbohydrate 14.5 g, Fat 13.8 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 381.6 mg, Sugar 6.6 g

2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, peeled and smashed

BABY CARROTS WITH SPRING ONIONS

Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 7



Baby Carrots with Spring Onions image

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
  • Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
  • Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.

4 tablespoons unsalted butter
12 spring onions, trimmed, peeled, and halved lengthwise
1/2 cup dry white wine, such as Sauvignon Blanc
2 1/2 pounds baby carrots, trimmed and peeled
Coarse salt and freshly ground pepper
2 teaspoons fresh thyme leaves
Fresh parsley leaves, for serving (optional)

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS

I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 7



Roasted Carrots and Scallions With Thyme and Hazelnuts image

Steps:

  • Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
  • Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
  • Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
  • Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 367 milligrams, Sugar 6 grams

1 ounce hazelnuts (about 1/4 cup)
1 pound carrots, preferably young small carrots, any color (but a mix is nice)
1 bunch white or purple spring onions or scallions
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves
2 tablespoons extra virgin olive oil
Optional: a drizzle of hazelnut oil or walnut oil for serving

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