Any tricks to roasting carrots?
I can roast most other veggies just fine but have had many failures with roasted carrots. They tend to turn out really tough. Any tips would be much appreciated as I'd like to make Reeve's roasted carrot soup and have beautiful purple carrots from the Farmer's market I don't want to waste!
Recommended by Food52
Maple Roasted Carrots
Makes 6 servings
1 lb carrots, peeled and cut into thick, 2-3 inch long sticks, or a16 oz bag baby carrots
2 tbls maple syrup
1 tbls light olive oil
pinch chipotle salt
Preheat the oven to 425F. Combine all the ingredients in a mixing bowl and stir together. Arrange on a nonstick baking sheet. Bake, stirring gently every few minutes, until the carrots are tender and lightly browned, about 20 minutes, and serve.
Original recipe from The Vegetarian 5-Ingredient Gourmet by Nava Atlas
But with that soup, Reeve actually has you broil the carrots to get them caramelized, and then they finish simmering in the broth, so toughness shouldn't be a huge concern -- just don't let them get too black under the broiler!