Ingredients
1½ pounds carrots
2 tablespoons unsalted butter
Table salt and black pepper
2 tablespoons unsalted butter
Table salt and black pepper
Instructions
- Heat oven to 425° with a rack in the middle position.
- Melt the butter (not in the oven).
- Peel the carrots and cut them in half crosswise. Cut the larger halves in half again lengthwise so the carrots are all roughly the same size.
- In a large bowl toss the carrots with the melted butter, ½ teaspoon salt, and ¼ teaspoon pepper.
- Spread the carrots in a single layer on a rimmed baking sheet that is covered with parchment paper or aluminum foil.
- Cover the baking sheet tightly with foil. If the foil is not large enough to cover the baking sheet you can combine two sheets of foil.
- Cook for 15 minutes then remove the foil.
- Cook until the carrots are well browned and tender, about 30 minutes, stirring twice.
- Season with salt and pepper and serve.
Cut carrots into uniformly sized pieces then toss with melted butter, salt, and pepper. |
Bake on a tightly covered baking sheet. |
Remove the foil and continue cooking until the carrots are browned and tender. |
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