Roasted Carrots recipe Epicurious. I didnt need to cook the additional time at the lower temperature. They came out chewy, tender, and crunchy, depending on thickness. I loved that variety of textures. And they were so sweet. My guests thought the pink and white carrots were sweet potatoes. Every last carrot was eaten. My husband and I fought over the last carrot this was so yummy. I sprinkled about an 18 tsp of nutmeg and slightly more than that of ginger along with salt and fresh pepper. I also roasted them in a small iron skillet. Delightful and so easy. I must note my husband dislikes carrots but said he would now eat them if I continued to prepare them in this way. Carrots caramelized nicely while also roasting a chicken. These are absolutely the best carrots we ever ate given that I cooked them much less than the recipe states. I followed the advice of the other reviewers and started at 4. I too left them in only about 1. It should be noted that I am using small organic carrots, and if you are using the large ones, you would need to adjust accordingly. I rarely salt anything, but a sprinkle of red Himalaya salt really sets them off. I also agree that a sprinkle of any good herb is also a good idea. You can use bagged baby carrots, but young carrots with tops taste better. RB0210-2_Roasted-Carrots-and-Parsnips_s4x3.jpg.rend.hgtvcom.616.462.suffix/1382726171233.jpeg' alt='Roasted Carrots Recipe' title='Roasted Carrots Recipe' />Really easy, really simple, and really yummy. Youll never go back to boiled carrots again From Ina GartenBarefoot Contessa on foodtv. Sometimes I leave out the. FNM_090112-Roasted-Carrots-and-Mushrooms-Recipe_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371609175039.jpeg' alt='Roasted Carrots Recipe' title='Roasted Carrots Recipe' />Just bought some colorful carrots at. I agree with all the reviewers who warned against overcooking. Who ever heard of setting the stove at 5. ANYTHING I did my first 2. Bobby Flay Recipes on this page. Watched them carefully and and I doubt I kept the carrots in at 3. They were great. I sprinkled some lemon basil on the carrots along with the salt and. Any mild herb would have added. Cooked much faster than listed. We really enjoyed the roasted. Christmas. The next time I prepare them, I. Adding herbs. or a sprinkling of balsamic would be. Very simple but satisfying. I love the use of different color carrots The time and temp worked beautifully. Easy and more. reliable than any other roasting. Ive used for carrots. I. suspect it would be lovely for. If your carrots are smaller or more. I suspect a shorter cooking. My carrots burned to a crisp in less than 2. I will probably try again at a lower temp, maybe 4. These lovely, tiny carrots burned black and crisp at 5. The stuffed pork was great Roasted carrots are delicious. I added orange zest and rosemary for some extra flavor. Hardly feels like a recipe, its so simple. I added quartered brussels sprouts to the roasting which was particularly colorful. I didnt use farmers market carrots but it still turned out pretty wekk. They really need a long time to cook. I followed the reviewers advice to reduce the cooking times and this was beautiful and delicious. Definitely will incorporate into the standards served alongside fried chicken, mashed potatoes and onion gravy. Yum. My family has decided that this is the only way to cook carrots. I make this recipe about once a week. This recipe is so easy and honestly, the finished product results in the best cooked carrots that I have ever eaten. I was able to find 6 8 inch carrots at our Nugget market. They were so fresh that I decided to forego the peeling process. Otherwise, I followed the recipe exactly. I did reduce the cooking time, as the carrots were very tender after the 2. This recipe definitely means that carrots will be a frequent offering at my dinner table. This was quite easy and very good. I made a smaller batch with multi colored organic carrots and everyone enjoyed them. Its not fancy so it accompanies rich dishes very well. I made it with Pork Roast with Winter Fruits and Port Sauce. Ill defininately make the carrots again. Served with Christmas dinner. However, leaving some of the carrot top on per the pics made for a smoky roast. The flavor was very carroty But roasted beets are more striking on the plate and taste better.