When it comes to side dishes, it sometimes happens that you simply run out of ideas and are completely uncreative. It can't always be potatoes, beans, peas, mushrooms or red cabbage. In fact, they are standard side dishes that are traditionally part of family meals. They are usually quite time-consuming and involve a lot of standing in the kitchen. If you also invest a lot of time in the main course, you will spend the whole day cooking. An uncomplicated side dish can be just as delicious as a celery mashed potato or butter beans etc. Baked carrots can practically be made yourself and surprise with their delicious taste. In this article we reveal how you can prepare carrots in the oven in a variety of ways and which dishes they go best with.
Even Jamie Oliver, who is fordelicious and at the same time uncomplicated dishesis known, recommends baked carrots as a side dish and also offers several recipes with this delicious and healthy vegetable on its 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 the marinade and then just wait. You can invest this interim time in preparing the remaining dishes. At some point there will be a smell coming from the oven and the carrots are ready. Then it is eaten and enjoyed. The carrots taste sweet and spicy at the same time. They immediately became part of the standard repertoire!
With yogurt dip: recipe based on Jamie Oliver
- 750 g small or medium carrots
- 1 garlic bulb
- 1 tsp Coriander seed
- 1 THE Balsamic
- 2 tbsp olive oil
- 300 ml Greek yogurt
- Salt and pepper
Preheat the oven to 200°C. Wash, peel and cut the carrots lengthwise. Leave the garlic cloves with the peel and simply press them with a large knife. Place the carrots and whole garlic cloves in a flat dishbaking trayand drizzle generously with balsamic vinegar and olive oil. Then stir so that the carrots are evenly coated with marinade. Then sprinkle coriander seeds over it and season with salt and pepper. Bake for 45 minutes until the carrots caramelize and then let cool. Before the garlic cloves burn, take them out of the oven, peel them, press them and mix them well with the yoghurt. Serve the cooled carrots with the yogurt dip.
Prepare caramelized carrots in the oven
- 1.5 kg carrots, young ones if possible
- 2 Clementine's
- 1 THE Balsamic
- 1 large piece of butter, unsalted
- 1/2 bunch of fresh thyme
- Salt and pepper
- optional: some honey
Preheat the oven. Wash and peel the carrots and, depending on their size, leave them whole or possibly cut them into long halves. Spread them out in a deep baking tray 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 mixture and also the thyme and possibly a little honey. Bake for 5 minutes more or until water is reduced and carrots are browned and caramelized.
Healthy vegan side dish: vegetables with leek
- 700 g carrots, if possible in different colors
- 400 g Rote Bete
- 300 g leek
- 200 g Parsnips
- 1 garlic bulb
- 1 shallot
- 50 ml olive oil
- 100 ml apple juice
- 1 organic lemon
- 50 g Salatkerne-Mix
- Sea salt and pepper
Peel the carrots and halve or quarter them as desired; leave the young, narrow carrots whole. Peel the beetroot and parsnips and cut them into long wedges. Halve the garlic cloves. Soak with apple juice and preheat the oven to 200°C. Spread the prepared vegetables with fennel seeds in a baking dish or on a baking tray lined with baking paper and drizzle with olive oil. Bake in the oven for 25-30 minutes. Meanwhile, clean the leek, cut it crosswise two or three times and then halve it lengthwise. Cut lemon into wedges. About 10 minutes before the cooking time, add the leek, lettuce seeds and lemon to the vegetables and mix in. Allow the finished oven vegetables to cool and season with salt and pepper.
Baked carrots with coconut milk sauce
- 500g carrots
- 1 tbsp vegetable oil
- 2 tsp chili herb mixture
For the sauce:
- 200 ml coconut milk
- 175 g peanut butter or peanut butter
- 2 tbsp soy sauce
- 1 tbsp sugar
Preheat the oven. Wash, peel and cut carrots lengthwise. Juice orange. Wash, peel and cut the carrots into wedges. Place them in a bowl, drizzle with oil and mix with chili and salt. Spread the carrots on a baking tray lined with baking paper and bake in a preheated oven at 200 ° C for about 40 minutes. During this time prepare the sauce. Put the coconut milk in a small pot, heat it up and then add the peanut butter or peanut butter. Stir constantly with a whisk until a smooth sauce forms. Then season with sugar and soy sauce and remove from the heat. Allow the baked carrots and sauce to cool and serve together.
A recipe with sweet potatoes and almond curd
- 6 medium carrots
- 200g sweet potatoes
- 1 garlic bulb
- 1 Orange
- 40g 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 water
Preheat the oven. Wash, peel and cut carrots lengthwise. Juice orange.Peel garlicand cut roughly. Wash the rosemary and shake dry. Wash, peel and quarter the sweet potatoes lengthwise. Mix the vegetables and herbs together in a baking dish. Add olive oil and 100 ml water and season with salt and pepper. Bake everything for about 30 minutes and then let it cool. During this time, roughly chop the almonds and roast them in a pan without any 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 into a fine cream using a hand blender. Remove the sweet potatoes and carrots from the oven and serve with the almond curd dip.
