Carrots are a staple in British cooking, often served as an accompaniment to many meals. However, boiling them can result in a bland, soggy texture that may ruin an otherwise tasty meal. A simple change in cooking method can ensure carrots are packed with flavour.
Roasting Brings Out Natural Sweetness
Ditching boiling for roasting not only offers a hands-off approach but also brings out the vegetable's natural sweetness. Cooking carrots in the oven allows them to brown and caramelise in spots, making them sweeter. Once placed on a baking tray, the flavour can be enhanced with a few simple ingredients.
Chefs at The Kitchn said: "Toss roasted carrots in a sticky honey-garlic glaze and you have the best side dish ever." They added: "It's one of the best vegetable side dishes that pairs well with anything for dinner. Roasted carrots might seem simple, but when done right, they can rival just about any other vegetable side."
How to Make Tastier Carrots
The secret to sweet carrots is to toss them in a honey-garlic glaze and roast in a hot oven. Once cooked, drizzle with the honey glaze once more for a glossy finish.
Ingredients
- Eight medium carrots, peeled and cut crosswise into two-inch pieces
- Three cloves of garlic, minced
- Three tablespoons unsalted butter
- One and a half tablespoons honey
- One teaspoon salt
- Quarter teaspoon freshly ground black pepper
- Half small lemon, juiced
- Chopped fresh parsley leaves (optional)
Method
- Heat the oven to 220C (200C Fan).
- Place the peeled and cut carrots onto a deep baking tray.
- Melt the unsalted butter in a small saucepan over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Remove from heat and add honey; whisk to combine. Drizzle half of the honey glaze over the carrots and toss to coat. Season with salt and pepper; toss again.
- Spread carrots evenly on the tray and roast for 15 minutes. Toss the tray, then roast for another 15 to 20 minutes until tender and bottoms are browned.
- Remove from oven, drizzle with remaining honey glaze, and add lemon juice. Transfer to a serving bowl and top with fresh parsley leaves.
Roasting carrots instead of boiling transforms them into a sweet, caramelised side dish that pairs well with any dinner. According to the chefs, this method yields "the best side dish ever."
