Roasted Carrots
from America's Test Kitchen

Why this recipe works: Roasting carrots draws out their natural sugars and intensifies their flavor, but too often carrots shrivel up and turn jerky-like under the high heat of the oven. We wanted roasted carrots with a pleasingly al dente chew and earthy, sweet flavor.

To compensate for the oven's arid heat, we tried adding liquid to the roasting pan. While our carrots turned out moist, they weren't browned and lacked the intense roasted flavor we wanted. Our science editor then explained that no additional moisture was necessary. While a carrot's hard, woody structure doesn't suggest it, the average carrot is actually 87.5 percent water by weight. For our next test we tossed the carrots with melted butter, spread them onto a baking sheet, and covered the sheet tightly with foil. We roasted the carrots, covered, just until softened, then we removed the foil and continued to roast them to draw out their moisture and brown them. The result? Rich-tasting, tender carrots with a nutty flavor. Best of all, the technique worked just as well when we paired the carrots with other roasted root vegetables: parsnips, fennel, and shallots.

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

1. 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.

2. 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.

Serves 4 to 6

Roasted Carrots
from https://www.foodandwine.com/

2021 F&W Best New Chef Gaby Maeda's method for making these flavorful, buttery roasted carrots starts with briefly cooking whole carrots in an ovenproof skillet over medium-high heat and sautéing them in a little olive oil until they are browned in spots. She then tosses them with butter, thyme sprigs, and garlic, and seasons them with salt. The carrots are finally briefly roasted in a hot oven, where the high heat creates caramelized edges that add texture to their outsides, while their interior turns soft and creamy, but not mushy. The entire process takes just 20 minutes, and yields fork-tender carrots with satisfying flavor.

1 tablespoon extra-virgin olive oil
6 ounces small carrots, trimmed and scrubbed
1 tablespoon unsalted butter
2 (6-inch) thyme sprigs (rosemary would also work)
1 medium garlic clove, smashed
1/2 teaspoon kosher salt

Preheat oven to 400°F. Heat oil in a large stainless steel skillet over medium-high until wisps of smoke form, 2 to 3 minutes. Carefully add carrots in a single layer; cook, tossing occasionally, until golden brown in spots, 3 to 5 minutes. Add butter, thyme, and garlic; cook, tossing constantly, until butter melts, about 30 seconds. Sprinkle carrots with salt, and toss. Transfer skillet to preheated oven. Roast until carrots are fork tender, 8 to 10 minutes. If desired, turn oven off, and crack oven door open; keep carrots warm in oven up to 15 minutes.

Yield 2 cups