Roasted Carrots

Name: Roasted Carrots
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces; 2 tablespoons, unsalted butter, melted; , Table salt and ground black pepper

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV

Roasting carrots draws out their natural sugars and intensifies their flavor—if you can prevent them from shriveling up like used matches.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6

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