Roasted Carrots with Chermoula Sauce
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Appears in Cook's Illustrated November/December 2010
Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.
WHY THIS RECIPE WORKS
Cutting the carrots in our recipe into identically sized batons gave us evenly cooked results with the best browning. Precooking the carrots right on the baking sheet kept their moisture in and minimized withering. We buttered and seasoned ...