Simple Roasted Carrots

Simple Roasted Carrots

via Cook's Illustrated

Serves 8

• 2 lbs baby carrots (two 16 oz. bags)
• 2 tablespoons olive oil
• 1/2 teaspoon table salt

Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil and salt in broiler pan bottom. Spread carrots into single layer and roast 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more to toss carrots until they are browned and tender.

Note: Bunch carrots are prettier (see: picture) but baby carrots are a lot easier.

Roasted Maple Carrots with Browned Butter

Follow recipe as above, decreasing oil to 1 1/2 teaspoons. After carrots ahve roasted 10 minutes, heat 1 tablespoon butter in small saucepan over medium heat, swirling occasionally, and simmer until deep gold, about 1 minute. Off heat, stir in tablespoon maple syrup and drizzle mixture over carrots after 12 minutes of roasting; shake pan to cast and continue roasting according to recipe.

Roasted Carrots with Ginger Glaze

Follow recipe as above. 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.