vegetarian dish

Easy, simple, wonderfully delicious glazed roasted carrots prepared with the most incredible garlic butter and sweet honey sauce.

Honey Garlic Butter Roasted Carrots

carrots (diagonally

butter

garlic

honey

salt

pepper

parsley (for garnish)

Preheat oven to 425F.

Grease a rimmed baking sheet with cooking spray and set aside.

Cut up the carrots and set aside.

Melt butter over medium-heat in a large nonstick skillet.

Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.

Remove from heat and stir in the honey; stir until thoroughly combined.

Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.

Transfer carrots to previously prepared baking sheet.

Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender.

Remove from oven and transfer to a serving plate.

Taste for seasonings and adjust accordingly.

Garnish with fresh chopped parsley.

Serve.

https://www.youtube.com/watch?v=p3Sa9Vdp0lI

Honey Garlic Butter Roasted Carrots - Easy, simple, wonderfully delicious glazed roasted carrots prepared with the most incredible garlic butter and sweet honey sauce.

FULL POST AND RECIPE: https://diethood.com/honey-garlic-butter-roasted-carrots-recipe/

INGREDIENTS:

2 pounds carrots diagonally cut into about 2 to 3-inch pieces
5 tablespoons butter
4 garlic cloves minced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
chopped fresh parsley for garnish

DIRECTIONS:

Preheat oven to 425F.
Grease a rimmed baking sheet with cooking spray and set aside.
Cut up the carrots and set aside.

Melt butter over medium-heat in a large nonstick skillet.
Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
Remove from heat and stir in the honey; stir until thoroughly combined.

Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.

Transfer carrots to previously prepared baking sheet.
Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender.

Remove from oven and transfer to a serving plate.
Taste for seasonings and adjust accordingly.
Garnish with fresh chopped parsley.
Serve.

HONEY GARLIC BUTTER ROASTED CARROTS RECIPE

This Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.

No Fry Eggplant Parmesan Recipe

medium black eggplants (aubergine)

mozzarella cheese

oz parmesan cheese

extra virgin oil

oz gross salt

tomato puree

onion

extra-virgin oil

basil leaves

tsp Black pepper

sugar

Start by washing and slicing the eggplants very thinly with a sharp knife, or even better if you have a mandolin, about 1/8 inch.

Lay the slices on a tray or colander where they can drain and put the gross salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.

Pre-heat the oven at 400 Fahrenheits.

Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in the olive oil for a minute and add the tomato puree. Let it simmer on low heat for 45 minutes.

Wash the eggplants from the extra coarse salt. Dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.

Shred your mozzarella cheese or grind it with and shredder.

Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.

Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.

Put some oil on the bottom of a deep tray.

Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan cheese.

Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.

Place in the oven keeping the 400 Fahrenheit, for 40 minutes.

When you take it out, let it rest for 15 minutes before serving, to ensure all flavors and textures are well consolidated.

Top it with some basil leaves.

<em>This</em> <em>Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.</em>

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Roasted Cauliflower Salad Recipe by Tasty

cauliflower,

carrots,

cumin

paprika

kosher salt,

black pepper,

olive oil

¼ medium red onion, thinly sliced

fresh italian parsley, roughly chopped

tahini

garlic, grated

lemon juice

water

pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.

Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.

Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.

In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.

Drizzle the salad with the dressing, then serve.

https://vid.tasty.co/output/122086/landscape_480/1546986445

I&#039;m going to share a super simple recipe with you today that&#039;s one of my all time favorites. It&#039;s a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida...

Spicy cucumber salad side dish

English cucumber (or 2 to 3 kirby cucumbers), washed

green onion, chopped

garlic cloves,

soy sauce

Korean hot pepper flakes (gochugaru)

sesame oil

sesame seeds

sugar (optional)

I made this side dish today and it&rsquo;s so delicious. Love that it&rsquo;s so easy to make too&#x2764;&#xfe0f;

Comment by Sakshi on April 6, 2022

Maangchi, thank you for the delicious recipe! I was stationed in Korea in 1994-1995 (Sanju-ri). One of the things I&hellip;

Comment by jkhuskey on March 24, 2022

Maangchi, thank you for the delicious recipe! I was stationed in Korea in 1994-1995 (Sanju-ri). One of the things I cherish most from my time living there, aside from the people and culture, is the delicious food!! I sometimes share this experience with my family by finding recipes and making the dishes I enjoyed the most. We have several Korean restaurants in the area, all of which are fantastic but sometimes it is fun to make these wonderful dishes at home. Tonight, I made Galbi, Oi Muchim (your recipe) and rice. This was my first time making Galbi. It turned out really great but was made much better with the side dish made with your recipe! My son (15) loved all of it. Thank you, again!

Reply by Maangchi on September 8, 2021

Annyeonghaseyo Maangchi Kamsahamida for the recipe. Yummy delicious bachan.. 오이무침.

Comment by AdelineYap on August 24, 2021

Reply by Maangchi on June 17, 2020

I made it today and it&lsquo;s the perfect summer dish when served cold right from the fridge

Comment by simone on June 15, 2020

The kimchi looks so juicy and the oimuchim (seasoned cucumber salad) looks very refreshing. It&#039;s such a great lunch!

Reply by Maangchi on March 16, 2020

I made this for dinner and lunchboxes soooo easy!

Comment by Sauerkraut on March 11, 2020

This is a wonderful side dish. I will be making this for the rest of my life.

Comment by RayRaysBbq on March 2, 2020

Reply by MaangchiLove on June 12, 2020

I loved this just as you made it, but I had leftover Daikon Radish from making Kimchi. I sliced it&hellip;

Comment by TeddyNJ on February 8, 2020

I loved this just as you made it, but I had leftover Daikon Radish from making Kimchi. I sliced it fine and made small cubes, and added some Gochujang to kick it up a little more. Was fantastic.

Just made it. It&#039;s so good! Thank you very much! Love all of your videos.

Comment by JNOK on February 4, 2020

Comment by kamodd on September 4, 2018

This is my new favorite way to use cucumbers!

Comment by Jdog77 on July 15, 2018

I will be trying this out soon. Looks delish and is very healthy. Am following Maangchi and I&#039;m here in&hellip;

Comment by Kitty143 on June 6, 2018

I will be trying this out soon. Looks delish and is very healthy. Am following Maangchi and I&#039;m here in Canada.

Been craving for this since I came back from Korea! Gladly I have been following you even before I went&hellip;

Comment by Zipice on March 21, 2018

Been craving for this since I came back from Korea! Gladly I have been following you even before I went to Korea so I remembered you have lots of recipes. I tried this one and it was amazing! It was easy to follow. Perfect for the hot weather in the Philippines! Mine doesn&#039;t look like yours but I will try again next time to make it look better hahaha

I found this recipe today and decided to make it for dinner. IT WAS AMAZING! My sister and I fought&hellip;

Comment by Evil Twin on June 16, 2017

I found this recipe today and decided to make it for dinner. IT WAS AMAZING! My sister and I fought over the last bite. I plan on making this for Father&#039;s Day lunch this weekend. Thank you for another awesome recipe!!

Reply by Maangchi on March 22, 2018

Dear Maangchi I like this recipe so much and very easy to make. I made a big portion and kept&hellip;

Comment by LConnie on May 13, 2017

Dear Maangchi I like this recipe so much and very easy to make. I made a big portion and kept inside the fridge for a week but the cucumber still very crunchy. Yummy! Thanks for sharing.

Thank you so much for these recipes. I have lived in Korea since 2010, but it wasn&#039;t until I started&hellip;

Comment by Endless.Revisions on May 5, 2017

Thank you so much for these recipes. I have lived in Korea since 2010, but it wasn&#039;t until I started dating my husband, I knew that I would have to learn how to cook Korean food. We&#039;ve only been married a couple of months, but these recipes are easy to follow, and so far I haven&#039;t had any kitchen accidents.

Cut the cucumber lengthwise in half and cut diagonally into thin slices.

Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.

Mix it well with a spoon until the sugar is well dissolved.

Serve as a side dish for rice, noodles, or BBQ.

I&#039;m going to share a super simple recipe with you today that&#039;s one of my all time favorites. It&#039;s a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn&#039;t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful! Oi means &quot;cucumber&quot; in English, and muchim means &quot;mixed&quot; or &quot;seasoned,&quot; so many people simply call this dish &quot;seasoned cucumber&quot;. Many Koreans have their own version of it, so you&#039;ll find many variations from family to family. This one is mine, and I&#039;ve been using it for a long time. It&#039;s also one of the dishes in my cookbook. A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It&#039;s perfectly for a summertime BBQ - refreshing and just spicy enough to give you a little kick! Enjoy the recipe! Let me know if you make it! Ingredients (Serves 4) 1 English cucumber (or 2 to 3 kirby cucumbers), washed. &frac14; cup thinly sliced onion. 1 green onion, chopped. 2 garlic cloves, minced. 2 tablespoons soy sauce 2 teaspoons Korean hot pepper flakes (gochugaru) 2 teaspoons sesame oil 2 teaspoons toasted sesame seeds 1 teaspoon sugar (optional) Directions. Cut the cucumber lengthwise in half and cut diagonally into thin slices. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar. Mix it well with a spoon until the sugar is well dissolved. Serve as a side dish for rice, noodles, or BBQ. &nbsp;

I sense a new obsession coming on .. .and it&#39;s food grilled in foil packets! What could be more perfect for outdoor cookouts, camping trips, and upcoming long holiday weekends? Simply chop up your meat and veggies, pour the marinade over them, and you&#39;re ready to grill!

Grilled Meat and Veggie Foil Packets

red wine vinegar

garlic (minced)

Italian seasoning

salt (+ extra for sprinkling)

chicken (beef,

bell pepper

onion (cut into 1" dice, we prefer red onion

zucchini (small,

potato (medium, cut into 1/4" to 1/2" dice)

oz mushrooms (baby bella

jalapeño (diced small (optional but recommended...they mellow when cooked))

pepper (to taste)

In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.

Cut 8 large pieces (about 14-16" long each) of foil and lay them out double stacked (to form sort of a plus sign shape) to start 4 grill packets. At this point you can line them with parchment paper if desired - simply put a single layer just on top of the foil. Evenly distribute the diced meat and veggies onto each stack of foil and somewhat "flatten" out the contents for even cooking. Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.

Carefully bring together the two ends of the foil from the bottom piece so the edges meet at the center. Fold the two edges together over at least three times. Then rotate and fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well. If you are throwing these onto the campfire coals (directly on the fire is not recommended) you do not want any chance of ashes making their way inside!

Let the food marinate for a minimum of 1 to 2 hours. Grill the packets over (or in the coals of) an open fire flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total. Can also be baked in the oven. Carefully open each foil packet to let steam release before eating. Serve as is and enjoy!

Simmered Vegetables (Nishime) is often served in New Year’s feasts. Various vegetables are cooked in slightly sweet soy-based broth. A good dashi stock and meticulous preparation of each ingredient are the keys to a good-looking dish.If you use konbu dashi for dashi stock, you can make it a vegan dish.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Simmered Vegetables (Nishime)

dried shiitake mushrooms (medium size) (rehydrated

konnyaku

carrot

snow peas ((small, note 4))

dashi stock

tsp sugar

mirin

tbsp cooking sake

tbsp light soy sauce

Lotus roots: peel the skin thinly and slice into 8mm / 5⁄16” thick pieces. Optional:Take each slice and make shallow V-shape incisions between the holes around the circle to make the lotus slice look like a flower (see the photo in the post).

Shiitake mushrooms: Squeeze water out and remove the stems. Preserve the water (shiitake dashi).

Taro: Cut the top and bottom ends off. Peel skin vertically.

Konnyaku: Slice into 8mm / 5⁄16” thick pieces. Make 2.5cm / 1&quot; incision in the centre of each slice lengthwise. Make a twisted konnyaku by putting one end through the incision.

Carrot: Slice the carrot into 1cm / ⅜” thick discs. Optional: Using a flower-shaped vegetable cutter, cut each slice into flowers (note 5). Curve each flower-shaped slice and make nejiri-ume (note 6).

Snow peas: Remove ends and the side strings by pulling the end along the side of the pod.

Preparing vegetables

Bring water in a small pot to a boil. Add a pinch of salt and blanch for a minute. Drain and cool them down quickly in cold running water. Pat dry. If your snow peas are large, cut them in half diagonally.

Blanching Snow peas:

Add carrot pieces and all Cooking Carrot ingredients to a pot. Bring it to a boil, then reduce the heat to low.

Cook for about 10 minutes until the carrots are cooked through. Turn the heat off and let it cool (leave carrots in the broth).

Cooking Carrots

Add all the Simmering Broth for Nishime ingredients to a large pot. Add lotus roots, shiitake mushrooms, taro and konnyaku pieces to the pot.

Bring it to a boil with a lid on. Reduce the heat to low and cook for 10 minutes.

Remove the lid and continue to cook for another 10 minutes or so until the liquid almost evaporates. Turn the heat off.

Cooking Other Vegetables

Place lotus roots, taro, shiitake mushrooms and konnyaku on a serving plate, clustering the same vegetables together.

Place the snow peas on the front part of the plate.

Drain carrots and scatter them over the vegetables.

Serving

This brings back memories. My mom always made nishime for New Year, even though only she and I would eat it. (My siblings ate more like my Dad's side, American foods. 
We grew satoimo in the back yard. Every year, mom would pull up the mother plants, collect the babies  and put the plants back in the ground.
She also made mochi from mochiko, both for kagame mochi and for us to eat. Some were filled with anko, and she'd also make zenzai. 
Thank you for the trip back in time.

Thank you for your recipe, I added Burdock and it was delicious.

Recipe video above. I love this colourful Provençal vegetable bake! It’s full of vibrant colours and lovely garlicky Mediterranean flavours, making it just as good as a side dish as it is a vegetarian main. While it feels especially at home alongside French and Mediterranean food, the flavours are so adaptable that it will happily sit beside almost any Western-style meal.Enjoy warm or at room temperature.

Vegetable Tian

tbsp extra virgin olive oil

garlic (, finely minced with a knife)

tomato paste

eggplant ((aubergine),

zucchini

red onion

tomato

tsp black pepper

tsp herbes de Provence

Sweat the eggplant and zucchini, spread oil, tomato paste and garlic in a dish. Arrange vegetables, alternating, drizzle/sprinkle with oil, Herbs de Provence, salt and pepper. Bake 40 minutes.

Top 7 vegetarian dish recipes from across the web

The most viewed vegetarian dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey Garlic Butter Roasted Carrots

No Fry Eggplant Parmesan Recipe

Roasted Cauliflower Salad Recipe by...

Spicy cucumber salad side dish

Grilled Meat and Veggie Foil Packet...

Simmered Vegetables (Nishime)

Vegetable Tian

Top 7 vegetarian dish recipes from across the web

The most viewed vegetarian dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Garlic Butter Roasted Carrots

No Fry Eggplant Parmesan Recipe

Roasted Cauliflower Salad Recipe by...

Spicy cucumber salad side dish

Grilled Meat and Veggie Foil Packet...

Simmered Vegetables (Nishime)

Vegetable Tian

The most viewed vegetarian dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine