simple roasted carrots (cooks illus)

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Simple Roasted Carrots

 

Recipe By :Cook's Illustrated Newsletter

Serving Size : 8 Preparation Time :0:00

Categories : 2001/08/06 Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds baby carrots (two 16-ounce bags)

2 tablespoons olive oil

1/2 teaspoon salt

 

1) Inspect your bag of baby carrots carefully for pockets of water. Carrots

taken from the top of the supermarket's carrot pile are often waterlogged. This

not only makes carrots mealy, it also dashes any hopes of caramelization in the

oven.

 

2) Adjust oven rack to middle position and heat oven to 475 degrees. Toss

carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast

12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer,

shaking pan twice more, until carrots are browned and tender.

 

VARIATION: Roasted Carrots With Ginger-Orange Glaze ~*~

Follow recipe for Simple Roasted Carrots. After carrots have roasted 10 minutes,

bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2

teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat.

Drizzle mixture over carrots after 12 minutes of roasting; shake pan to coat,

and continue roasting according to recipe.

 

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Per Serving (excluding unknown items): 73 Calories; 4g Fat (46.8% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 173mg

Sodium. Exchanges: 2 Vegetable; 1/2 Fat.

 

NOTES : With a broiler pan and a hot oven, you can produce perfectly cooked,

caramelized roasted carrots in just 30 minutes.

 

Nutr. Assoc. : 2111 0 0

 

 

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