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Roasted Carrots

Name: Roasted Carrots
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

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

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

A cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian Cookbook

YIELD 4 to 6

A cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian Cookbook

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1 ½ 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

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.

Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

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Roasted Carrots

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Gather Your Ingredients

Instructions

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