No-Fuss Roasted Carrots - Cooks Illustrated

Published January 1, 2001.

With a broiler pan and a hot oven, you can produce perfectly cooked, caramelized roasted carrots in just 30 minutes.

The Problem

Roasted carrots frequently end up either undercooked, with a bitter, hard center or, on the other end of the spectrum, are subjected to such intense heat that they become wan, limp, and utterly unpalatable.

The Goal

Roasted carrots' sublime nature lies in their rustic charm. Simple, sweet, and pure, their perfectly caramelized outer layer gently gives way to a smooth, tender interior. We wanted to release the sweetness from the carrots, yielding a caramelized exterior and a smooth, tender interior.

The Solution

Use prepared baby carrots, which require no cleaning or cutting, toss with olive oil and salt (no pepper—it masks the carrots’ flavor), and roast on a broiler pan in a hot oven for 20 minutes.

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