Roasted Carrots Recipe {with Honey and Vinegar} - Cooking Classy (2024)

FAQs

Roasted Carrots Recipe {with Honey and Vinegar} - Cooking Classy? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

#1 Roasted

This is our CSA members' favorite way to enjoy our farm's fresh carrots. Slice or keep them whole if baby sized and toss with salt and pepper as your most basic preparation, or optionally add garlic, dill or honey to change it up. Roast on a baking sheet at 400 degrees until tender. So, so, so sweet!

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

Scrub and trim the carrots, leaving a little of the green tops on. Parboil in a pan of boiling salted water for 5 minutes, then drain and tip into a large roasting tray. Drizzle over 1 tablespoon of oil, season with a pinch of sea salt and black pepper, then toss to coat and roast for 1 hour.

You don't want to soak them, you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.

“When the vegetable is cut, its cells rupture and release sugars and volatile hydrocarbons, the sources of the vegetables' sweetness and aroma,” he writes. "The more cells you rupture, the better the taste.”

For example, carrots are said to pair exceptionally well with butter, ginger, lemon, maple syrup, orange, parsley, and sugar. Other ingredients that are said to pair well with carrots include cinnamon, coriander, dill, lime, spearmint, olive oil, parsnips, salt, tarragon, thyme, etc.

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

Can you perk up carrots? ›

But if your carrot has gone limp, it can easily be revived by soaking it in water. Research by the University of Otago found that carrots will last 10 times longer if you store them in the fridge in an airtight container with a paper towel on the bottom.

The reason this hack works is because carrots are a very dense root vegetable that doesn't have a ton of moisture. Since it has a lack of moisture, roasting it will just burn the item before the inside can cook. This is the same for things like broccoli – the top part burns before the stem can cook.

Moving the pan closer to one of the elements can help. I find that I get lots more crispy edges when I roast vegetables on a rack in the upper third of the oven. Use the convection feature on your oven, if you have one. The fan helps better circulate hot air.

Forgetting to flip the vegetables during cooking.

Follow this tip: At least once, although preferably twice, toss the vegetables around the sheet pan. This is how you get roasted vegetables that are beautifully browned all the way around and evenly cooked.

Carrots can be cooked using several methods. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor. Overcooking may also destroy some of the nutrients contained in carrots.

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)

It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.

It depends what you are doing with them. If serving as a vegetable side dish, I suggest you steam them lightly (just a Blanche) and then saute them in butter with fresh thyme salt and pepper. I think the only time I boil carrots is for a stick or when simmering in a stew or something.