Chefs say this is the best way to cook carrots – and it’s not roasting

Carrots are a staple in any kitchen, but they can sometimes be a bit bland and boring. Now, four top chefs have revealed the best way to cook the vegetable for amazing flavour and texture and, contrary to popular belief, it’s not roasting

The Sunday roast conundrum: eagerly anticipating a delicious meal only to be let down by lackluster carrots. This is often the result of relying on easy cooking methods like steaming and boiling, which can leave the naturally firm vegetable feeling soft and flavorless.

While tossing carrots with pantry staples like olive oil, rosemary, and salt can help, culinary experts swear by a different approach.

When Eating Well asked four chefs for their top tip on cooking carrots, they all agreed on one method: slow cooking. This technique yields an “amazing texture” and can be achieved in various ways.

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The owners of vegan restaurant Hey, Sunshine Kitchen shared with Eating Well that simmering baby carrots can bring out their natural sweetness. To try this method, simmer the carrots for two to four minutes in a covered pan, then add butter (they recommend vegan butter, but dairy works too), followed by brown sugar, two teaspoons of fresh lemon juice, the zest of half an orange, two tablespoons of fresh orange juice, and a sprinkle of sea salt.

This slow-cooking method tenderizes the carrots and creates a rich, flavorful glaze. The key is to cook them low and slow until the sauce thickens, reports the Express.

Executive chef Alex Moreno of The Hideaway in Beverly Hills prefers roasting, a popular method for infusing flavor and improving texture. Moreno adopts a low and slow approach to roasting, which he says is his “favourite” way to slow-cook carrots.

Roasting carrots leisurely unlocks a “deep, rich flavour” that’s unmatched by other cooking techniques, but it’s key to avoid overcooking to preserve some crunch.

Alex recommends slicing carrots into thick batons, akin to steak fries, for slow roasting.

To achieve softness and a hint of caramelization, roast these batons at 150C (300F) with a splash of olive oil and salt for roughly 45 minutes.

After roasting, let the carrots cool to keep their form and perfect the texture.

For crispy edges, give them a final blast in the air fryer at 400F (200C) for around eight to 10 minutes.

Alex explained: “As soon as they come out, we toss them with a mix of warm honey, fresh lime juice, lime zest and flaky salt. The result is sweet, tangy and a little savoury all at once.”

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Maneet Chauhan, a judge on Chopped and two-time Tournament of Champions victor, points out that slow-cooked carrots are also great in desserts.

In her cookbook Chaat, she features an authentic spiced pudding recipe using carrots, which involves simmering grated carrots in minimal water, then adding warm whole milk, cardamom, saffron, and sugar, reducing the mix until the carrots soften.

When it comes to seasoning carrots, warming spices like cinnamon, clove, nutmeg, and cayenne pepper are excellent choices. These root vegetables also pair well with savory herbs and spices such as rosemary, thyme, parsley, cumin, coriander, dill, garlic, and onion.

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