Name: Skillet-Roasted Carrots
Total time: 30 min
Ingredients: 1/2 cup water; 1/2 teaspoon table salt; 1 1/2 pounds large carrots , peeled, cut crosswise into 3- to 4-inch lengths, and cut lengthwise into even pieces; 2 tablespoons vegetable oil

Why This Recipe Works

Carrots take at least 40 minutes to roast in the oven because dry air is a poor conductor of energy. For roasted carrots in less than half the time, we move the process to a covered skillet on the stovetop, where we steam the carrots for about 8 minutes. This softens the carrots, and that's important for 2 reasons: it releases the sugars, making them available for browning; it also gives the carrots a bit of flex so they can be pressed flush against the work surface for optimal color. Once the lid's removed, the carrots need only 5 to 7 minutes to develop oven-worthy roast-y browning. Optional crispy toppings complement the carrots' tender texture.

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Before You Begin

We prefer large carrots from the bulk bin for this recipe. After cutting the carrots crosswise, quarter lengthwise any pieces that are larger than 1½ inches in diameter and halve lengthwise any pieces that are ¾ to 1½ inches in diameter. Leave whole any carrots that are narrower than ¾ inch.

Instructions

Mix water and salt in 12-inch nonstick skillet until salt is dissolved. Place carrots in skillet, arranging as many carrots flat side down as possible (carrots will not fit in single layer). Drizzle oil over carrots. Bring to boil over medium-high heat. Cover and cook, without moving carrots, until carrots are crisp-tender and water has almost evaporated, 8 to 10 minutes.

Uncover and gently shake skillet until carrots settle into even layer. Continue to cook, not moving carrots but occasionally pressing them gently against skillet with spatula, until water has completely evaporated and undersides of carrots are deeply browned, 3 to 5 minutes longer. Stir carrots and flip pale side down. Cook until second side is lightly browned, about 2 minutes. Transfer to serving dish and serve.