Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: November 9th, 2012
Nonchewy, glistening, caramelized Roasted Carrots

America's Test Kitchen perfects roasted carrots.

There are two pieces of raw produce I can’t finish, despite how much I love their flavors: apples and carrots.
For some reason, they get stuck in my throat no matter how much I chew. Forcing myself to finish it only prolongs the agony.
Often, I’ll grab an apple anyway, or bring baby-cut carrots to work with my lunch, thinking that somehow this time will be different. It never is.
The odd part is that all of that goes away when they’re cooked. Baked Apples: apple desserts, applesauce, apple butter, all wonderful.
Carrots: Boil until soft in soup, steam them plain for a soft, smooth, slightly sweet vegetable, or roast them, which encourages the sugar to surface and caramelize and deepen their flavor.
I have dozens of carrots in the garden right now. It might be time to dig them up.
Here’s some good advice for making roasted carrots from America's Test Kitchen, where researchers compile the findings reported in "Cooks Illustrated."

Roasted Carrots
1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
2 tablespoons unsalted butter, melted
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

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