Herb-Garden Carrots
By America's Test KitchenPublished on June 6, 2011
Yield
Serves 4 to 6
Ingredients
1 ½ pounds medium carrots, peeled and cut into 2 by ½-inch pieces2 tablespoons unsalted butter, melted1 tablespoon dark brown sugar ½ teaspoon table salt ½ teaspoon ground black pepper 1 teaspoon minced fresh tarragon 1 teaspoon minced fresh parsley leaves
Before You Begin
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes.
- Toss carrots, melted butter, sugar, salt, and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.
- Remove pan from oven, add tarragon and parsley and toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.
Yield
Serves 4 to 6Ingredients
1 ½ pounds medium carrots, peeled and cut into 2 by ½-inch pieces
2 tablespoons unsalted butter, melted
1 tablespoon dark brown sugar
½ teaspoon table salt
½ teaspoon ground black pepper
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
1 ½ pounds medium carrots, peeled and cut into 2 by ½-inch pieces
2 tablespoons unsalted butter, melted
1 tablespoon dark brown sugar
½ teaspoon table salt
½ teaspoon ground black pepper
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh parsley leaves
Test Kitchen Techniques
Ingredients
1 ½ pounds medium carrots, peeled and cut into 2 by ½-inch pieces
2 tablespoons unsalted butter, melted
1 tablespoon dark brown sugar
½ teaspoon table salt
½ teaspoon ground black pepper
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh parsley leaves
Test Kitchen Techniques
Why This Recipe Works
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
Before You Begin
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes.
- Toss carrots, melted butter, sugar, salt, and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.
- Remove pan from oven, add tarragon and parsley and toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.
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