Prep 10 mins
Cook 35 mins
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.
- 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).
I enjoy watching America's Test Kitchen (and Cook's County) because Christopher Kimball explains the science behind cooking which helps me to learn and understand why I am doing what I am doing. Not peeling my carrots to avoid unnecessary waste (and to save the extra energy) did not negatively affect their taste. They roasted to be sweet and tender. I really appreciate your posting several America's Test Kitchen recipes, Debbie R., because I cannot read the recipes on their website without signing up for a paid membership. Thank you for sharing them with all of us.
I used 1lb of carrots for 3 of us and was wishing I had done more and a 1lb is more than I usually would do for the 3 of us, thank you so much for a delicious carrot recipe Debbie R. made for Photo Tag tag game.
Roasted carrots...awesome deliciousness!!