Carrots are often the unsung hero of a roast dinner, but according to experts, there is a simple method that can take this everyday vegetable to the next level.
Why Boiling Falls Short
We've all experienced it: anticipating a Sunday roast only to discover the carrots are lacking in texture and taste. This comes down to straightforward cooking techniques like steaming and boiling, which merely soften the naturally firm vegetable.
Coating carrots in store cupboard staples such as olive oil, rosemary and salt offers a basic upgrade, but culinary professionals favour a different approach. When Eating Well asked four chefs about the best way to prepare carrots, they all gave the same response.
The Secret: Slow Cooking
Slow cooking was the unanimous answer for an "amazing texture", and there are numerous ways to achieve it. The owners of vegan eatery Hey, Sunshine Kitchen told Eating Well that gently simmering baby carrots brings them to life by releasing their natural sweetness.
They suggest simmering the carrots for two to four minutes in a covered pan before adding butter (they recommend vegan butter, though 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 pinch of sea salt.
Preparing the carrots this way softens them while creating a rich glaze that's packed with flavour. The secret is to cook them gently and slowly until the sauce becomes thick.
Roasting for Depth of Flavour
Roasting is more widespread and an excellent way to add flavour and enhance the texture of this modest vegetable, according to executive chef Alex Moreno of The Hideaway in Beverly Hills.
He explained that roasting is his "favourite" slow-cooking technique, for which he takes the gentle and gradual approach. Taking your time to roast them results in an undeniably "deep, rich flavour" that simply cannot be achieved through other cooking methods.
It's crucial not to overcook them, as you still want the texture to retain a bit of bite. Alex explained that to slow roast carrots, you should first slice them into thick batons — roughly the size of steak fries.
Roast the batons at 150°C (300°F) with a drizzle of olive oil and salt for around 45 minutes, or until they're tender and lightly caramelised.
Take the carrots out of the oven and allow them to cool. This step is essential for keeping their shape and achieving the perfect texture.
To crisp up the edges, finish them off in the air fryer at 400°F (200°C) for approximately eight to 10 minutes.
Alex said: "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."
Sweet and Savoury Variations
Chopped judge and two-time Tournament of Champions winner Maneet Chauhan notes that slow-cooked carrots can be used in sweet dishes, too. They feature as a key ingredient in her traditional spiced pudding recipe, found in her cookbook Chaat. The recipe involves simmering grated carrots in a little water before adding warm whole milk, cardamom, saffron and sugar, then leaving the mixture to reduce until the carrots are perfectly soft.
If you're looking to season your carrots with herbs and spices, warming options such as cinnamon, clove, nutmeg and cayenne pepper work brilliantly. They also pair wonderfully with savoury flavours including rosemary, thyme, parsley, cumin, coriander, dill, garlic and onion.
