Prep 10 mins
Cook 1 hr
This is almost too simple to post, but after tasting carrots made this way I won't ever boil them again. The carrots soften and caramelize and are very sweet.
- Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes.
- Place carrots in a casserole dish and dollop butter on top.
- Cover and roast at 350°F for 1 hour, stirring at 20 minute intervals.
Very easy & tasty. I roasted the carrots with some potatoes. While they didn't look real pretty (they got pretty shriveled), they tasted great. I added a little salt and garlic to the mix.
Not sure where I went wrong here but my carrots did not caramelize or have a roasted flavor. I followed all the directions, but they definitely did not cook all the way through. I had to cook them longer just to get them crisp-tender and they tasted like regular steamed carrots. However....I am going to try this again, possibly without covering. I don't want to drag the rating down on a recipe that is obviously beloved by so many other cooks. I am giving this a 4 star rating because it is a very easy side when you have other parts of the meal that require more time/energy. Thanks for the recipe.
I am not a fan of cooked carrots and have tried to like them many different ways. These carrots are simple and delicious! I added some salt at the end, as I add salt to everything. :)