Saturday, November 12, 2011

Roasted Carrots

"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
Astria Alauda

First, make sure the carrots are nice and dry. Wet carrots will not caramelize.  Second, pick carrots that are as close to uniform in size as possible. Trim and halve them as necessary. This will ensure even cooking and browning. Third, if available, pick baby carrots with the greens still attached. Carrots that have the greens attached are always the freshest (it means they were plucked from the earth within the last three weeks). This Cook's Illustrated recipe serves 4-6 people (go here if you'd like to subscribe to Cook's Illustrated:

1 1/2 pounds carrots, green tops removed
2 tablespoons butter, melted
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked pepper


  1. Adjust oven rack to middle position and heat oven to 425º. 
  2. In large bowl, combine carrots with butter, salt, and pepper. Toss to coat. Transfer carrots to foil-lined, rimmed baking sheet and spread in single layer.
  3. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. 
  4. Transfer to serving platter and serve. 

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