Friday, May 3, 2013

Recipe: Roasted Carrots

Based on a November 2010 recipe from Cook's Illustrated.  Prepared for Sunday dinner on April 21, 2013. Serves 4.


1½ pounds carrots
2 tablespoons unsalted butter
Table salt and black pepper


  1. Heat oven to 425° with a rack in the middle position.
  2. Melt the butter (not in the oven).
  3. 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.
  4. In a large bowl toss the carrots with the melted butter, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Spread the carrots in a single layer on a rimmed baking sheet that is covered with parchment paper or aluminum foil.
  6. 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.
  7. Cook for 15 minutes then remove the foil.
  8. Cook until the carrots are well browned and tender, about 30 minutes, stirring twice.
  9. 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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