ROASTED CARROTS (AMERICA'S TEST KITCHEN)
Don't use baby carrots for this. The water content is too high. If your carrots are really small/narrow, you won't need to halve the narrow ends. Do watch the times, tho. My narrow carrots were done in 20 minutes (total time) versus the regular 45 - 50.
Provided by Debbie R.
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425 degree. Prepare the carrots: peel, halve crosswise and cut in half lengthwise to create slightly broad carrot sticks. You're aiming for pieces that about equal to each other.
- In large bowl, combine carrots with butter, 1/2 t. salt and 1/4 t. pepper. Toss to coat. Line rimmed baking sheet with foil or parchment paper. Put carrots on top in single layer.
- Cover baking sheet tightly with foil and cook for 15 minutes (10 minutes for a narrow bunch of carrots). Remove foil. Cook, stirring twice, until carrots are well browned and tender, 30 - 35 minutes (or about 10 minutes for narrow bunch).
Nutrition Facts : Calories 120.7, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 118.2, Carbohydrate 16.3, Fiber 4.8, Sugar 8.1, Protein 1.6
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