There’s nothing worse than a soggy, sad looking carrot that has been boiled within an inch of its life. But there’s a much better way to cook them and make them sing
Those lacklustre carrots you’ve been tossing into the roasting tin without a second thought?
It turns out we’ve been cooking them all wrong. Carrots are a nutritional powerhouse, boasting benefits for our skin, eyes, and heart, thanks to their high fibre, carotenoids, potassium and vitamin C content.
And the best part? They can be a real treat for the taste buds, making them a great addition to any meal.
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This expert-backed recipe for roasted carrots will revolutionise the way you cook them, making those bland boiled carrots a thing of the past. They’re so delicious, you’ll want to make them a staple of your Sunday lunches.
The key to taking your roasted carrots to new heights lies in the cooking fat you use. Rosemary Gill from Milk Street Kitchen shared with The Express that most of us are getting it wrong from the start.
Her secret? Using a combination of butter and olive oil to bring out a depth of flavours. The butter will caramelize beautifully in the oven, making the carrots sweeter and nuttier – the result is nothing short of “magic”.
To get the best results, Gill suggests cutting your carrots on the diagonal, allowing for more surface area to crisp up. “For the best results, cut your carrots on the bias so they get a lot of surface area and more caramelisation”.
Give it a try and say goodbye to boring carrots for good. For a masterful roasting technique, you’ll want to dial down the oven temperature and ensure it’s thoroughly pre-heated.
When your carrots are chopped and raring to go, coat them liberally with butter and oil in the roasting tin. Craving that restaurant-grade side dish?
The expert suggests throwing an orange into the mix. Roast slices of the citrus fruit alongside your carrots for a refined touch.
“We roast our citrus. When you have warm roasted orange juice, it just makes a more sophisticated dish than plain fresh orange juice”, she reveals.
As for the remaining spices, play the waiting game until halfway through the roast before lavishing your veggies with cumin, caraway, or zaatar. Season evenly, tossing in some salt and pepper for good measure.
By delaying the spice sprinkle, you avoid scorching the delicate flavours while helping them meld into the carrots better.
And when it’s time to serve those succulent spears, don’t even think about skimping on the leftover pan juices. The pro’s advice: “Don’t waste the spicy herby citrusy beautiful butter in the roasting pan.
“Once you’re done plating your dish, drizzle that on top,” urging to make every drop count for a fragrant finish.
