Roasted Carrots

Name: Roasted Carrots
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces; 2 tablespoons, unsalted butter, melted; , Table salt and ground black pepper

36 comments

Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

Side Dishes

Vegetables

Vegetarian

Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.

SERVES4 to 6

has video

WHY THIS RECIPE WORKS

Cutting the carrots in our recipe into identically sized batons gave us evenly cooked results with the best browning. Precooking the carrots right on the baking sheet kept their moisture in and minimized withering. We buttered and seasoned ...

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