Saturday, November 23, 2013

Easy and Ridiculously Good Roasted Carrots


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!

Ingredients:
  • 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

Directions:
  1. Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a Ziploc bag, toss together your cut carrots, melted butter, salt and pepper. Shake so that the carrots are coated evenly.
  3. Spread the carrots onto the parchment-lined baking sheet, cover it tighly with foil, and place it in the oven for 15 minutes.
  4. 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.)
  5. Season with more salt and pepper, if desired. Enjoy!
Source: The Frugal Girl, originally from Cook's Illustrated


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