Roasted Carrots with Herbs
Roasted carrots require high heat to caramelize their natural sugars while keeping the center tender. Toss whole or halved carrots in oil and salt, roast until the edges turn dark bronze, and finish with fresh herbs while still hot so the aromatics release their oils into the glaze.
Uniformity equals even cooking.
Slice your carrots into similar thicknesses so they reach tenderness at the same time. Use a heavy-bottomed sheet pan to ensure consistent heat transfer.
- rimmed baking sheet
- chef's knife
- mixing bowl
What goes in.
- 2 lbfresh carrots, scrubbed or peeled
- 3 tbspextra virgin olive oil
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 2 tbspfresh parsley and thyme, finely chopped
High-heat caramelization
Setting your oven to 425°F (220°C) is non-negotiable. This temperature forces the sugars in the carrot to break down and brown before the inside turns to mush.
The method.
Prepare the oven
Preheat your oven to 425°F (220°C). Position a rack in the center.
Prep the carrots
Cut carrots into sticks about 3 inches long and 1/2 inch thick. If using baby carrots, leave them whole.
Season
In a bowl, toss the carrots with oil, salt, and pepper. Use your hands to ensure every surface is coated.
Roast
Spread on the sheet pan in a single layer. Roast for 25-30 minutes, turning once halfway through, until the edges are deep brown and the center yields easily to a fork.
Finish
Transfer to a serving dish and toss immediately with the chopped herbs.
Other turns to take.
Maple Glazed
Whisk 1 tablespoon of maple syrup with the oil before tossing.
Spiced
Add 1/2 teaspoon of ground cumin or coriander to the oil mixture.
When it doesn't go to plan.
Leave an inch of the green stem on if using heirloom carrots; they look better and are easier to handle.
Do not crowd the pan. If they are touching too much, they will steam rather than roast.
Use a metal sheet pan. Dark metal browns the edges faster than light-colored or glass pans.
The ones that keep coming up.
Should I peel the carrots?
If they are young and organic, a thorough scrub under cold water is enough. If they are older or have thick, tough skin, peel them.
Can I use dried herbs?
Toss them with the carrots before roasting so they rehydrate in the oil. Fresh herbs should only be added at the end.
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