I had anticipated making various soups & stews in the coming weeks, but with back to back unexpected travel and then catching a cold, that really derailed my cooking plans. Thus, the 10-lb bag of carrots I picked up at Costco had been untouched.
I started searching for roasted carrots recipes, but so many called for fresh dill or fresh parsley- both items I don't keep stocked regularly. I randomly came across this blog post- "easy and ridiculously good roasted carrots". When I scrolled down, I noticed that the original recipe came from Cook's Illustrated, and I knew we had a winner.
Carrots? check. Butter? check. Salt & pepper? check.
The key tip here is to make sure your carrots are in even pieces- that way, they'll cook evenly!
That's all that's needed for this super easy and ridiculously awesome carrots!
- 1.5# carrots, peeled, halved crosswise, and cut lengthwise if necessary
- 2 Tbsp unsalted butter, melted
- 1/2 tsp salt (I used garlic salt)
- 1/4 tsp black pepper
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a Ziploc bag, toss together your cut carrots, melted butter, salt and pepper. Shake so that the carrots are coated evenly.
- Spread the carrots onto the parchment-lined baking sheet, cover it tighly with foil, and place it in the oven for 15 minutes.
- Remove the pan from the oven, remove the foil (your carrots should be nicely steamed at this point), and return the pan to the oven for another 30-35 minutes. Stir twice during the cooking time. (I cooked mine for 35 minutes.)
- Season with more salt and pepper, if desired. Enjoy!
Source: The Frugal Girl, originally from Cook's Illustrated