My kids love raw carrots (ok, love is a strong word) – they will eat raw carrots, and my younger one requires “dip” – which is ranch dressing. I have finally gotten them to the point of not removing the cooked carrots from chicken noodle soup – after years of telling them that they are only matter – and that they take on the flavor of the soup – they finally starting believing me and eat them – but only from a can.
Cooked carrots are a whole different story. I can saute them with butter and dill, serve them with brisket, even boil them in the matzoh ball soup – and they are not fans. I saw this recipe in Cook’s Illustrated, and I figured I would give it a try. The carrots sounded delicious – and that they were. Some were almost crunchy on the outside, and sweet and creamy on the inside – they were magnificent. When I served them with dinner, my oldest one was intrigued. My younger one asked if they were french fries. I might have a winner. My oldest one tried a carrot, and actually liked it – she ate the whole thing. My younger one was still skeptical, but I know she will get there. This is definitely the way to roast carrots – next time I am going to add just a touch of dill, and all will be perfect. In fact – they might even show up on my Thanksgiving table this year…
- 1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
- 2 tablespoons unsalted butter, melted
- salt and pepper
Adjust oven rack to middle position and heat oven to 425 degrees. In a large bowl, combine carrots with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. Transfer carrots to foil or parchment lined rimmed baking sheet and spread in a 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. Transfer to serving platter, season with salt and pepper to taste, and serve.
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