Skillet Roasted Carrots! Recipe

Submitted by Sharon123

"This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size."

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photo by Dreamer in Ontario

Ready In:: 20mins
Ingredients:: 5
Serves:: 6

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ingredients

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

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directions

Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
Drain the carrots on paper towels befoe serving. Enjoy!

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Reviews

Love these carrots!! I used regular-sized carrots and cut them into smaller pcs. I skipped the rosemary. The technique is great and we all loved the great-tasting results. Yum!

LifeIsGood
My husband didn't care for these, but I thought they were pretty good! I used olive oil and I sprinkled a little minced garlic on them along with the rosemary. I just had regular carrots, so I cut them in small pieces. I also halved this recipe which is good since I ended up eating them myself. Some of the bigger pieces didn't get as tender. They almost reminded me of sweet potato fries!

AustinsAm
For this recipe I used yellow carrots and added two orange carrots for color contrast. The carrots were small and I found the yellow ones at the natural food store; the standard carrots from the farmer's market. This also means I skipped peeling them as it's not necessary. The rosemary was from our garden, local butter, too. Rosemary was added to the pan the final two minutes of cooking and the other rosemary sprig was for garnish. Was served as a side dish with this: Recipe #276898 We loved it and very easy to make! Reviewed for Veg Tag/September.

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COOKGIRl
Great carrots! I used baby carrots and cut in half.

Charmie777
Yum!! These tasty little carrots are load with flavor and so easy to make. Made as written using the mini fresh baby carrots. Will be making these often as they were such a big hit. Thanks so much for the post.

Debbwl

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

392 Followers
3308 Recipes
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I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now 6  years cancer free! :D I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!  Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>  <a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://www.travbuddy.com/images/widget_map_promote.gif border=0 alt=/ /></a> Participation & 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Skillet Roasted Carrots! Recipe - Food.com (2024)

FAQs

Why are my roasted carrots tough? ›

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.

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How can I make my carrots taste better? ›

Cut: Quartering carrots by first halving them crosswise and then halving those pieces lengthwise provides flat surfaces that readily brown against the hot surface of a rimmed baking sheet. Fat: These carrots are cooked in butter, which adds deep flavor, but olive oil works well too.

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How does Gordon Ramsay cook carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

What is the best temperature to roast vegetables? ›

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior. But it will vary based on the types of veggies and oil used. If your veggies are not browning enough, try increasing the temperature.

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Why aren't my roasted vegetables crispy? ›

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Why do carrots make my stomach feel better? ›

The fiber in carrots (and any high-fiber vegetables, actually) acts like a natural vacuum cleaner in your gastrointestinal tract, picking up debris as it runs through your body. Carrots can also help keep gut cells healthy, supporting a decreased risk of illness and improving your health overall.

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What is recommended you add to vegetables to enhance Flavour? ›

Here are a few ideas: Herbs and spices: Herbs and spices can add a lot of flavor to vegetables. Some good options include basil, oregano, thyme, rosemary, cumin, paprika, and garlic powder. You can use fresh or dried herbs, and you can experiment with different combinations to find your favorite flavors.

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Why do my carrots have no flavor? ›

There are a few possibilities for why your carrots aren't as sweet as they should be. You are right to think about your soil--a crop of carrots can deplete a soil of nutrients. Be sure to rotate crops in your garden, rather than planting carrots in the same place year after year.

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What brings out the sweetness in carrots? ›

Carrots are naturally sweet, cutting them doesn't affect the flavor. If you want them even sweeter, roasting is a good option. Toss them with some oil, and something sweet- maple syrup, orange juice or even a little honey. Then roast in a hot oven.

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What is the healthiest way to cook carrots? ›

Another study showed both boiling and steaming increased levels of beta carotene. But try to cook carrots whole, as cutting can reduce nutrients by 25%. Wait and wash veggies just before cooking to preserve nutrients. In fact, cooking veggies whole is often the best choice to preserve nutrients.

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Can dogs have carrots? ›

Yes, dogs can eat carrots. Carrots are an excellent low-calorie snack that is high in fiber and beta-carotene, which produces vitamin A. Plus, crunching on this orange root vegetable is great for your dog's teeth. Carrots are included as an ingredient in many dog foods as well as plenty of carrot dog treats.

Is it better to roast or boil carrots? ›

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.

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Is it better to steam or bake carrots? ›

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)

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Why do chefs peel carrots? ›

Tasters unanimously preferred the peel-free carrots in the glazed and roasted samples. In both cases, the skins on the unpeeled carrots became wrinkled, tough, and gritty. Their flavor was “again earthier, but not in a good way” and they weren't particularly appealing looking.

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Why are my carrots so hard? ›

Left to grow too long, especially to the stage of bolting to seed, any carrot will become tough, woody, and bitter tasting. However, this problem is made worse by inconsistent watering with periods of dryness.

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How do you fix rubbery carrots? ›

But if your carrot has gone limp, it can easily be revived by soaking it in water. Research by the University of Otago found that carrots will last 10 times longer if you store them in the fridge in an airtight container with a paper towel on the bottom.

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Why are my cooked carrots rubbery? ›

Specifically, if carrots lose too much water, they tend to turn from crisp and crunchy to limp and rubbery. This moisture loss can result from the carrot tops absorbing too much water, which leaves the root dehydrated, or simply from storing them in too dry an environment.

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How do you keep carrots from getting rubbery? ›

The key is to seal them up and prevent any moisture from escaping the roots. They get floppy as they lose water. I have some in my fridge now that are at least 3 months old and still crisp. This works for some other root vegetables as well, such as beets, turnips, and rutabagas.

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Skillet Roasted Carrots! Recipe - Food.com (2024)

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Why are my roasted carrots tough? ›

Can dogs have carrots? ›

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