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roasted carrots

February 8, 2011

This one’s quick and simple, but ohhh so worth the sacrifice to my aspirations of making the most complicated meal in existence. I’d had it on my list for a while but had somehow forgotten about it…UNTIL NOW! Let me tell you, these carrots were so delicious. They basically tasted like they’d somehow been injected with caramelized sugar, despite the fact that they’d only been treated to some butter, salt, and pepper. Chris doesn’t even like cooked carrots, but he went back for seconds on these.

Roasted Carrots
1 1/2 lb. carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces [I used a bag of baby carrots we had in our fridge because I may or may not have forgotten to pick up veggies when I went grocery shopping.]
2 tablespoons unsalted butter, melted
table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. [Don’t freak out too much if the butter re-solidifies when it hits the cold carrots and, like mine did, makes it look like you’ve got furry carrots on your hands.] Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
2. 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.

Source: Cook’s Illustrated

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