Perfect, perfect, perfect, perfect.
It’s what repeats in my brain when I think of these. This simple, humble side dish is really one of the things I think I could eat every day. Considering that a lot of people have a love/hate relationship with cooked carrots, I know that’s a pretty bold, and maybe weird thing to say. But it is soooo true.
Roasted carrots are probably not one of those dishes that many people think needs perfecting…I mean, they’re just roasted vegetables, after all. But after so many failed tries, I was ecstatic to find something that worked; that gave me sweet, caramelized carrots without any extra sauce or glaze.
Just as with my oven-dried tomatoes, these things are like candy when pulled from a hot oven.
I know this recipe is a bit fall-ish in nature, but really, you must try these. You’ll love ’em.
Perfect Roasted Carrots
Keep in mind this recipe is more about the particular method, and not the ingredients, so I am not really going use measurements here…just cook as much as you need. 🙂
Preheat oven to 425. Peel carrots and slice into fairly even pieces, then place on a foil lined baking sheet. In these pictures, I used 5 carrots, which made about 2-3 servings. They shrink up quite a bit, so plan accordingly. This recipe is so simple, that the hardest part of this is just slicing the carrots. I would guess that a standard size bag of carrots would feed a family of four pretty easily.
Melt a couple tablespoons of butter (for one bag), and drizzle over the sliced carrots.
Sprinkle kosher salt and black pepper over the top, then toss with your hands. The butter will solidify a bit on the cold carrots but don’t worry about it.
Cover your pan with foil and place in the hot oven. This is the secret…the foil/no foil method. Don’t skip it! And don’t wait to preheat your oven like I did! 🙂
Let cook for 15 minutes, then remove from oven and take off the foil. They will look like this:
Stir the carrots around a bit, then return back to the oven to cook for another 30 minutes or so. Now, they will look like this:
Recipe adapted from, and with thanks to, the amazing people at Cooks Illustrated