Roasted Carrots
Tender, steamed-then-roasted carrots with deep caramelized flavor
Why This Recipe Works
Precooking the carrots under foil right on the baking sheet keeps them plump and juicy while they develop deep caramelization. Cutting them into substantial half-inch batons ensures they don't shrivel during the high-heat roasting phase.
Instructions
Adjust an oven rack to the middle position and heat the oven to 425 degrees.
Toss the carrots with the melted butter, salt, and pepper on a rimmed baking sheet until evenly coated, then spread them into a single layer.
Cover the baking sheet tightly with aluminum foil and bake until the carrots are tender, about 15 to 20 minutes. A paring knife should slide easily into the thickest part of the carrot batons.
Remove the foil and continue roasting the carrots until they are well-browned and caramelized in spots, about 15 to 20 minutes. Rotate the pan halfway through roasting to ensure the browning is even.
Serve warm, ensuring the carrots are tossed in any remaining butter on the sheet before plating.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days.
