124569 roasted carrot soup ranch rsc Recipes

parsnips, trimmed, peeled , cut into 3 x 1/2-inch sticks, carrots, trimmed, peeled , cut into 3 x 1/2-inch sticks, extra-virgin olive oil, white balsamic vinegar, minced fresh rosemary, coarse kosher salt, black pepper

carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise, parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise, olive oil, butter, honey, balsamic vinegar

carrots, peeled , cut on deep diagonal into 1/2-inch-thick slices, olive oil, fresh thyme leaves, butter

cumin seeds, fresh lemon juice, sherry vinegar, dijon mustard, extra-virgin olive oil, divided, chopped fresh mint, kosher salt and freshly ground black pepper, baby carrots with 1/2 of tops attached, peeled, diameter ) red beets, scrubbed, trimmed leaving 2 of stem attached, lightly packed) flat-leaf parsley leaves, divided, crumbled feta (about 4 oz)

butter, chopped onions, chopped, peeled fresh ginger, minced garlic, carrots, peeled,chopped (about 3 cups), tomatoes, seeded,chopped (about 1 1/3 cups), grated lemons , rind of, vegetable stock, fresh lemon juice, sour cream, carrot, peeled,grated

parsnip, peeled and cut ito 1 inch pieces, carrot, peeled and cut into 1 inch pieces, onion, cut into wedges, vegetable oil, dried thyme, maple syrup, dijon mustard

baby carrots, whole ,par cooked, brussels sprout, trimmed and par cooked, olive oil, salt and pepper

carrots, peeled and corasley chopped into about 2-inch pieces, parsnips, peeled and coarsley chopped in about 2-inch squares, olive oil, salt and pepper, butter, honey, balsamic vinegar

carrots , cut into 3 1/2- by 1/2-inch sticks, olive oil, salt, balsamic vinegar

carrots , large, olive oil, chili powder, cumin, salt, black pepper, freshly ground

carrot (any type ), head garlic, extra virgin olive oil, fresh rosemary or 1 tbsp dried rosemary, sea salt, fresh ground black pepper

baby carrots, fresh asparagus, olive oil, ground ginger, sesame seeds, salt (optional)

carrots , cut on diagonal into 1/2-inch thick slices, olive oil, fresh thyme leaves, butter

carrots, cut in 2-inch pieces, shallot, cut in 1/2-inch thick wedges (3 large), butter, divided, firm packed brown sugar, light molasses, balsamic vinegar, salt

vegetable oil cooking spray, carrot, peeled, cut diagonally into 1/4-inch-thick slices, parsnip, peeled, cut diagonally into 1/8-inch-thick slices, garlic cloves, peeled, meyer lemon , halved lengthwise, cut crosswise into 1/8-inch-thick slices, seeds removed, olive oil, kosher salt, chopped fresh parsley, meyer lemon , juice of, extra virgin olive oil (optional), kosher salt

unsalted butter, onion, chopped, dry white wine, carrots , sliced thin lengthwise (about 8 medium ), chicken stock, salt, white pepper, nutmeg, milk

baby carrots, rinsed, garlic cloves, minced, lemons, halved (paper thin slices), extra virgin olive oil, salt and pepper, kalamata olives, chopped

yellow onions, chopped, garlic, fresh, pureed, heavy cream, water, tomatoes, chopped, red bell peppers, chopped, chicken base (bouillon, bouillon may vary you may need less to watch the salt), fresh jalapenos , well roasted or pureed, fresh cilantro (pureed ), butter, cornstarch (completely dissolved water), water, cold mixed with corn starch, salt , to taste, white pepper , to taste