Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into 1-inch pieces
- 1/4 cup of ketchup
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Fresh parsley, chopped (optional)
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine the ketchup, olive oil, garlic powder, salt, and black pepper. Mix well.
4. Add the sliced carrots to the mixing bowl and toss until they are well coated with the ketchup mixture.
5. Spread the carrots in a single layer on the prepared baking sheet.
6. Roast the carrots in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
7. Remove the baking sheet from the oven and let the carrots cool for a few minutes.
8. Transfer the roasted carrots to a serving dish and garnish with chopped parsley (optional).
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 14g
Protein: 1g
Fiber: 3g
Sugar: 8g
Sodium: 470mg
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- You can use any type of seasoning instead of garlic powder.
- You can use any type of sweetener instead of ketchup.
Variations:
- You can add other vegetables such as potatoes, onions, or bell peppers to the mix.
- You can add some honey or maple syrup to the ketchup mixture for a sweeter taste.
- You can sprinkle some grated Parmesan cheese over the roasted carrots for a cheesy flavor.
Tips and tricks:
- Make sure to slice the carrots into even pieces for even roasting.
- Toss the carrots in the ketchup mixture until they are well coated.
- Don't overcrowd the baking sheet, or the carrots won't roast properly.
- Check the carrots after 20 minutes to make sure they don't burn.
Storage instructions:
You can store the leftover roasted carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted carrots, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted carrots in a colorful dish to make them more visually appealing.
Garnishes:
Chopped parsley is a great garnish for this dish, but you can also use chopped chives, green onions, or cilantro.
Pairings:
These ketchup-roasted carrots pair well with grilled chicken, steak, or fish.
Suggested side dishes:
Serve these roasted carrots with a side of mashed potatoes, rice, or quinoa.
Troubleshooting advice:
If the roasted carrots are too dry, you can add a little more olive oil to the ketchup mixture.
Food safety advice:
Make sure to wash the carrots thoroughly before peeling and slicing them.
Food history:
Ketchup is a popular condiment that originated in China and was brought to the United States by European traders in the 18th century.
Flavor profiles:
These ketchup-roasted carrots have a sweet and tangy flavor with a hint of garlic.
Serving suggestions:
Serve these roasted carrots as a side dish for a family dinner or a holiday meal.
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