Skillet-Roasted Carrots

Name: Skillet-Roasted Carrots
Yield: Serves 4
Ingredients: 1/2 cup, water; 1/2 teaspoon, table salt; 1 1/2 pounds, large carrots, peeled, cut crosswise into 3- to 4-inch lengths, and cut lengthwise into even pieces; 2 tablespoons, vegetable oil

17 comments

Appears in Cook's Illustrated January/February 2020

Side Dishes

Vegetables

Vegetarian

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Carrots take at least 40 minutes to roast in the oven because dry air is a poor conductor of energy. For roasted carrots in less than half the time, we move the process to a covered skillet on the stovetop, where we steam the carrots for ab...

This is a members' feature.