Roasted Carrots with Chermoula Sauce
By America's Test KitchenPublished on June 1, 2011
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
1 ½ pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)3 tablespoons extra virgin olive oil Table salt and ground black pepper 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)½ teaspoon sweet paprika ¼ teaspoon ground cumin pinch cayenne pepper 1 tablespoon chopped fresh cilantro leaves 2 teaspoons juice from 1 lemon
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
- Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes.
- While carrots roast, heat remaining 1 tablespoon oil, garlic, paprika, cumin, and cayenne in small skillet over medium-low heat; cook, stirring frequently until sizzling and fragrant, about 3 minutes. Transfer to small bowl and cool to room temperature, then stir in cilantro and lemon juice.
- Transfer roasted carrots to serving bowl and toss with oil mixture. Season with salt and pepper to taste, and serve.
Time
1½ hoursYield
Serves 4 to 6Ingredients
1 ½ pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
3 tablespoons extra virgin olive oil
Table salt and ground black pepper
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
½ teaspoon sweet paprika
¼ teaspoon ground cumin
pinch cayenne pepper
1 tablespoon chopped fresh cilantro leaves
2 teaspoons juice from 1 lemon
Ingredients
1 ½ pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
3 tablespoons extra virgin olive oil
Table salt and ground black pepper
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
½ teaspoon sweet paprika
¼ teaspoon ground cumin
pinch cayenne pepper
1 tablespoon chopped fresh cilantro leaves
2 teaspoons juice from 1 lemon
Ingredients
1 ½ pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
3 tablespoons extra virgin olive oil
Table salt and ground black pepper
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
½ teaspoon sweet paprika
¼ teaspoon ground cumin
pinch cayenne pepper
1 tablespoon chopped fresh cilantro leaves
2 teaspoons juice from 1 lemon
Why This Recipe Works
Cutting the carrots in our recipe into identically sized batons gave us evenly cooked results with the best browning. Precooking the carrots right on the baking sheet kept their moisture in and minimized withering. We buttered and seasoned the carrots, tightly covered the baking sheet with aluminum foil, and cooked them in a very hot oven. When the carrots were tender, we slid the uncovered baking sheet back into the oven and roasted them until the moisture had burned off and the roasted carrots took on nut-brown caramelized streaks.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
- Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes.
- While carrots roast, heat remaining 1 tablespoon oil, garlic, paprika, cumin, and cayenne in small skillet over medium-low heat; cook, stirring frequently until sizzling and fragrant, about 3 minutes. Transfer to small bowl and cool to room temperature, then stir in cilantro and lemon juice.
- Transfer roasted carrots to serving bowl and toss with oil mixture. Season with salt and pepper to taste, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments