In my experience growing up, carrots were served two ways: raw, sliced and served on a green salad, or cut into chunks and boiled to hospital food mush. I loved the former, but despised the latter. And so for years, I figured all forms of cooked carrots were, well, just gross.
Then along came roasting, or at least along came my discovery of it. Roasting any vegetable is one of the greatest ways to bring out its earthy sweetness, but roasting carrots is especially effective. Carrots go from being a pleasantly flavorful raw snack, to being a deeply sweet and elegant veggie side dish.
There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they’re dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.
Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They’re so much better than boiled carrots! Roasting is also easy; it’s hard to overcook a roasted vegetable: if it gets too done, it’s clearly burned.
Then along came roasting, or at least along came my discovery of it. Roasting any vegetable is one of the greatest ways to bring out its earthy sweetness, but roasting carrots is especially effective. Carrots go from being a pleasantly flavorful raw snack, to being a deeply sweet and elegant veggie side dish.
There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they’re dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.
In my experience growing up, carrots were served two ways: raw, sliced and served on a green salad, or cut into chunks and boiled to hospital food mush. I loved the former, but despised the latter. And so for years, I figured all forms of cooked carrots were, well, just gross.
Heat oven to 400 degrees. Bring a large pot of water to a boil. It is not necessary to peel the carrots. Slice the carrots lengthwise, then cut in half across the middle. If the carrots are small, leave them whole. Place in boiling water for 5 minutes. Drain and pat dry. Trim the fennel bulbs into vertical slices. Place the carrots and fennel slices together on a cookie sheet and toss evenly with olive oil. Sprinkle with kosher salt and fresh cracked black pepper. Roast for 30 minutes.
Steamed carrots are a step up from boiled carrots, but theyre still not one of our favorite cooking methods. The main reason to steam vegetables is from a health perspective. According to SFGate, steaming carrots prevents nutrient loss, increasing your intake of vitamin A, vitamin K, and potassium. Steaming carrots is also a low-fat cooking method, as no additional oil is required to transform the carrot into a softened bite.
Carrots can be roasted whole, halved, cut into small sticks, sliced into coins, or diced into small bites. Like other cooking methods on this list, keep in mind that theyll need to be uniform in size, or some pieces will cook faster than others. Youll also want to use plenty of oil when roasting carrots, as cooking fat promotes browning and caramelization.
We love using the grill for cooking vegetables because it exposes them to direct flame, creating char and adding an extra layer of flavor. This is especially true if youre cooking carrots on a charcoal grill, which will infuse the veggie with an element of smoky character.
Cut carrots in half lengthwise and cook them in hot oil, or cut them into smaller sticks so they look like french fries. Another popular way to fry carrots is by making fritters, which you may know as potato pancakes or latkes — and it turns out carrots are a great latke alternative. Grate the carrots on a box grater and make 100% carrot pancakes, or toss them with other grated vegetables like potatoes, sweet potatoes, parsnips, beets, or turnips.
There is a subtle difference between boiling and blanching, and it has to do with the amount of time that the carrots spend in hot liquid. Blanched vegetables only stay in the water long enough to halt enzyme activity, setting the color and reducing spoilage over time without cooking it through. Thats important when freezing vegetables, but its also helpful when adding raw vegetables to salads or crudite platters. The veggies look better when theyre blanched.
How to Cook Roasted Carrots
FAQ
Why are my roasted carrots hard?
What is the most nutritious way to cook carrots?
Are carrots better steamed or boiled?
What is the appropriate method of cooking for carrot?
Are roasted carrots better than boiled carrots?
The secret is to roast them. Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They’re so much better than boiled carrots! Roasting is also easy; it’s hard to overcook a roasted vegetable: if it gets too done, it’s clearly burned.
Are carrots good for you?
Yes, carrots are good for all, carrots are rich in vitamins, minerals and fiber. They are also a good source of anti-oxidants. Vitamin A in carrots is good for eye sight. Anti-oxidants help in preventing cancer and reduces oxidative reactions in the body. Nutrients in carrot juice extract could kill leukemia cells and slow down or stops its progression. Vitamin c and moderate amounts of calcium and phosphorus in carrots promote wound healing and bone health. Though carrots are good for all, carrots promote ill effects to some people who are allergic to some compounds present in them.
Do you boil carrots if you don’t par cook them?
If you don’t par cook the carrots, they will cook faster on the outside than the inside when they are in the oven. It also gives them a better texture. Raw carrots that are roasted can be a little rubbery and chewy. Par boiling softens them, so they have a tender texture. How long to boil carrots for?
Should carrots be roasted or partially cooked?
You want them partially cooked so that you can finish them off by roasting them. If you don’t par cook the carrots, they will cook faster on the outside than the inside when they are in the oven. It also gives them a better texture. Raw carrots that are roasted can be a little rubbery and chewy.