Name: Green-Topped Roasted Carrots
Total time: PLACEHOLDER
Ingredients: 2 pounds carrots (bunch), slender, trimmed of all but 1/2 inch of green stems.; 2 tablespoons olive oil; 1/2 teaspoon table salt

Yield

Serves 8 as a side dish

Ingredients

2 pounds carrots (bunch), slender, trimmed of all but ½ inch of green stems.

2 tablespoons olive oil

½ teaspoon table salt

Ingredients

2 pounds carrots (bunch), slender, trimmed of all but ½ inch of green stems.

2 tablespoons olive oil

½ teaspoon table salt

Ingredients

2 pounds carrots (bunch), slender, trimmed of all but ½ inch of green stems.

2 tablespoons olive oil

½ teaspoon table salt

Why This Recipe Works

For our roasted carrot recipe, we wanted to release the sweetness from the carrots, yielding a caramelized exterior and a smooth, tender interior. We liked prepared baby carrots, which require no cleaning or cutting. Tossing them with olive oil and salt (no pepper—it masks the carrots’ flavor) and roasting them on a broiler pan in a hot oven for 20 minutes got us the roasted carrots recipe we were after.

Before You Begin

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 linked roasted carrot recipes.

Instructions

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 12 minutes. Shake pan to toss carrots; continue roasting about 13 to 15 minutes longer, shaking pan twice more, until carrots are browned and tender.