Roasted Carrots (America's Test Kitchen) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Don't use baby carrots for this. The water content is too high. If your carrots are really small/narrow, you won't need to halve the narrow ends. Do watch the times, tho. My narrow carrots were done in 20 minutes (total time) versus the regular 45 - 50. Ingredients:
1 1/2 lbs carrots |
2 tablespoons unsalted butter, melted |
salt |
ground black pepper |
Directions:
1. Heat oven to 425 degree. Prepare the carrots: peel, halve crosswise and cut in half lengthwise to create slightly broad carrot sticks. You're aiming for pieces that about equal to each other.
2. In large bowl, combine carrots with butter, 1/2 t. salt and 1/4 t. pepper. Toss to coat. Line rimmed baking sheet with foil or parchment paper. Put carrots on top in single layer.
3. Cover baking sheet tightly with foil and cook for 15 minutes (10 minutes for a narrow bunch of carrots). Remove foil. Cook, stirring twice, until carrots are well browned and tender, 30 - 35 minutes (or about 10 minutes for narrow bunch).
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