Oven Roasted Dilly Carrots

2 1/2 lbs. carrots, peeled

2 Tbsp. olive oil

1 Tbsp. Dilly Herb or Spicy Garlic Dill Seasoning

1/2 tsp. salt

1/2 tsp. pepper

Preheat oven to 425˚F. Quarter carrots lengthwise, then cut in half if too long. Toss with olive oil and seasoning of choice. Sprinkle with salt and pepper to taste. Spread seasoned carrots on a baking sheet in a single layer and roast until golden brown, about 20 to 25 minutes, turning once halfway thorough cooking time.

SIMILAR RECIPES

Easy Chicken Cassoulet

2 Tbsp. olive oil

4 chicken leg quarters, about 1 1/2 lbs.

4 slices of bacon, chopped

1 onion, finely chopped

2 carrots, peeled and cut into 1/2 - inch pieces

2 ribs celery, cut into 1/2 - inch pieces

2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 1/2 cups chicken stock

1 (15 oz.) can cannellini beans, drained and rinsed

2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Honey Glazed Carrots

1 Tbsp. Halladay's Dilly Herb Seasoning

1 (1 lb.) bag carrots, sliced vertically

2 Tbsp. honey

2 Tbsp. brown sugar

2 Tbsp. butter or olive oil

Saute ingredients about 30 minutes, or until carrots are tender and slightly browned.

Korean Style Carrots

2 lbs julienne cut carrots or store-bought shredded carrots.

1 to 2 Tbsp Halladay’s Vermont Maple Grill Glaze Seasoning

3 to 4 Tbsp rice wine vinegar

2/3 cup extra virgin olive oil, heated until almost smoking.

1 large onion, finely diced

Peel and julienne cut the carrots. Mix all ingredients together in a bowl, except for the oil and the onions. Set aside.

Heat olive oil in a skillet until it is almost smoking, add diced onions and sauté until the onions are golden brown. Remove ½ cup of the hot oil and onion mixture and add to the mixing bowl with the carrots and other ingredients, mix thoroughly. Discard d the remaining oil and onion mixture or save for another use. For best results let sit in the refrigerator for 6 to 12 hours before serving. This will keep in an airtight container, refrigerated for up to a week.

Roasted Rosemary Potatoes

1 lb. potatoes, cubed (or use frozen potatoes)

1/4 cup olive oil

2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

Preheat oven to 425˚F. Toss together all ingredients and roast until potatoes are tender, about 30-40 minutes. To speed this recipe up, microwave potatoes until softened and bake 20-25 minutes.

See more "Recipes" here