I do most of the cooking in our family, but occasionally Ryan steps in and decides to take over the kitchen. When he does this, he goes all out and researches his recipes in his very engineering sort of way. He likes to understand the science behind everything he makes so no surprise that one of his favorite cooking publications is Cook’s Illustrated. He once used the Cook’s Illustrated method to make these roasted carrots and they were the best roasted carrots I’d ever had. They were perfectly browned, tender, and intensely sweet.
Cook’s Illustrated recommends covering the carrots with foil during the first 15 minutes of roasting to “precook” the carrots. Skipping this step would allow the release of too much water thus resulting in tiny little shriveled carrots. I slightly reduced the amount of butter and added in some olive oil because I found that the carrots were a little too heavily soaked with butter in the original recipe. I used rainbow carrots just for fun, but I think they make all the difference, don’t you? Roasted carrots make a simple and beautiful addition to warm fall dinners.
PrintSweet Roasted Carrots
Ingredients
- 1 1/2 pounds carrots, peeled
- 1 tablespoon unsalted butter, melted
- 1/2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425. Line a large rimmed baking sheet with parchment paper or foil.
- Cut carrots in half crosswise, and then cut lengthwise to make even sized pieces.
- In a large bowl, combine carrots with butter, olive oil, salt, and pepper. Transfer carrots to prepared baking sheet and spread into a single layer. Cover baking sheet tightly with foil.
- Bake for 15 minutes. Remove foil and continue to roast for 30 minutes, until carrots are well-browned and tender. Use a metal spatula to flip the carrots once or twice during the roasting. Season to taste with additional salt and pepper.
Notes
slightly adapted from Cook’s Illustrated
Thalia @ butter and brioche says
I definitely need to roast my veggies more, these carrots look and sound delicious. Thanks for the inspiration!
Amanda says
These are beautiful. I’ve been looking for a good carrot recipe. Thank you for sharing 🙂
Amanda
Nicola @becausefoodislife says
I love the look of these simple roast carrots! I’ll be roasting some of these for lunches this week.
Rachel says
Have made these several times and I love them! So does my bf 🙂
Emily says
So glad to hear that, Rachel!
Jennifer says
Thank you for this recipe. I made these last night and they came out more delicious than any other time I’ve roasted carrots 🙂
Emily says
So glad they turned out well for you, Jennifer! Thanks for letting me know. 🙂