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Basic Roasted Carrots




Source of Recipe


America's test kitchen


Recipe Introduction


Serves 8 as a side dish
Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket�s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.


Recipe Link: http://www.americastestkitchen.com/Recipe/276.htm

List of Ingredients




2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
1/2 teaspoon salt

Recipe



Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast for 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

VARIATIONS

Roasted Maple Carrots With Browned Butter

Follow recipe for Basic Roasted Carrots, decreasing oil to 11⁄2 teaspoons. After carrots have roasted 10 minutes, heat 1 tablespoon butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute. Off heat, stir in 1 tablespoon maple syrup and drizzle mixture over carrots after 12 minutes of roasting; shake pan to coat, and continue roasting according to recipe.

Roasted Carrots with Ginger-Orange Glaze

Follow recipe for Basic Roasted Carrots. After carrots have roasted 10 minutes, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots after 12 minutes of roasting; shake pan to coat, and continue roasting according to recipe.

Green-Topped Roasted Carrots
Long, slender roasted carrots (no thicker than 1/2 inch) with little green stems still attached make a stunning table presentation. If you like, you can apply the instructions below to the preceding variations.

Follow recipe for Basic Roasted Carrots, replacing baby carrots with 2 pounds slender bunch carrots, trimmed of all but 1/2 inch of green stems. Increase total roasting time by 5 to 7 minutes.