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My roast carrots are always a bit meh. How do you do yours! Mine either end up a bit soggy or slightly burnt, I never seem to hit the sweet spot.
I tried honey roasting them the other day, I won’t do that again I don’t think…
190-200c for 30 mins.
The problem is that one end is much thinner than the other which makes them tricky to do sometimes.
Chilli?
Do you cook them whole? Mrs Vlad splits her carrots lengthways so they are a more consistent thickness. Seems to work for her...
Bbq'd with a coating of olive oil, a bit of direct to char then off to the side for for another 30-40 mins depending on size.
Slower and lower is the key to soft yet lightly caramelised. About 170 for 45 mins to an HR but depends on size and oven. Cut in half lengthways. Liberal amount of rapeseed or olive oil, salt and a teaspoon of fennel seeds really compliments the taste. If you want honey roasted you mix a tablespoon of honey with a tablespoon of cider vinegar and pour that on nearer the end maybe 20 mins and then keep an eye until they have gone sticky and golden. I do a lot of roast carrots as we always get too many in the veg box and it's a great way to use lot's. Oh also don't crowd them in the roasting tray. A single layer or they will sweat.
Don't roast them...put them in a pan just covered with water, add sugar (2-3 tablespoons), lots of butter and boil until all the water has evaporated and you have beautifully glazed carrots.
.... And a very sticky pan 😉
It's easier to do them covered with foil slightly lower for longer, then uncover and put them in the oven with the potatoes at the end for 5-10 mins
We cut in half, olive oil, salt and pepper, wife puts cloves and star anise in, I don't bother. 200 for 30-40 mins.
I slice mine (pound coin shape/width), pop them in an ovenproof dish with in inch, maybe, of boiling water. Big knob of butter, season well and just leave them in the bottom of the oven while everything else cooks. Better than roasted imo. <br /><br />
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<li style="text-align: right;">Rough chop diagonally.
- Add a dash of olive oil and herb mix.
- Add salt and Demerara sugar (small bit).
- Roast a single layer for 30-40min at 180 on a fan oven, giving them a jiggle half way through.
Par boil first, job done. Oil, paprika, cayenne, black onion seeds.
Par boil sorts out them out, don’t know why.Then stick whatever you fancy on.
They don’t take long.
Par boil first
Is a great idea, along with trying to keep all the bits a similar size. Not a great fan of honey on carrots.
I braise them, as per my Dutch Nana’s method.
sliced carrots in a good heavy pan. Big knob of salted butter. No added water. Very low heat for an hour with a lid on.
lid off for last ten mins if you want a bit more caramelisation.
What Tom-B said…we put the oil, salt and black pepper in the oven for a few minutes first before adding the carrots so they go in sizzling. Coat them in the oil, then toss them around a bit halfway.
About 30 to 40 minutes depending on what part of the oven they’re in, if they’re done early just move them to the bottom.