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

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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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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

  1. 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

  2. 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

  3. 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.

    See Also
    Vegan Cinnamon Toast Crunch Granola Recipe | Veggiekins Blog

    COOKGIRl

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

    Charmie777

  5. 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

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<p><br /><br />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! <br />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&nbsp;6 &nbsp;years cancer free! :D <br />I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!&nbsp; 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>&nbsp;<br /><br /><a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a></p><p><br /><br /><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><br /><br /><br /><a href=http://www.travbuddy.com/travel-widgets><img 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FAQs

Why are my roasted carrots still hard? ›

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 to make Gordon Ramsay 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.

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How do you get the most flavor out of carrots? ›

Seasoning carrots is a great way to help bring out their flavor. For a simple and versatile seasoning, stick with salt, pepper, and garlic. For an herbier taste, add rosemary, parsley, cumin, or coriander. Or, to bring out their fresh, woody flavor, add some anise.

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Do carrots have to be peeled before roasting? ›

When to Skip Peeling Carrots. “Juicing and roasting carrots are good times to avoid peeling,” says Hilowitz. “If you are making a rustic dish, then leaving the peel on could potentially enhance the look and experience of the dish.

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Why do you have to parboil carrots before roasting? ›

Roasting Tips

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

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Why won't my roast veggies go 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.

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What enhances carrot flavor? ›

Flavor Enhancements

Use spearmint, marjoram, a small bay leaf, thyme, grated ginger root, chopped chives, dill or parsley.

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How to roast carrots in Jamie Oliver? ›

Method. Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with a good lug of olive oil, a splash of vinegar, salt and pepper, the thyme sprigs and the garlic cloves. Place in a roasting tray or earthenware dish, cover tightly with tinfoil and cook for 30 to 40 minutes until just tender.

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What makes carrots taste good? ›

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout. Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.

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What meat goes best with carrots? ›

Roasted carrots go with all proteins – chicken, pork, lamb, beef, seafood. Specifically, I find it best to serve roast chicken fresh out of the oven so these carrots don't make an appearance on the side of chicken.

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Do carrots need to be refrigerated? ›

You'll have to store your carrots in the refrigerator, but how you store them can actually make a difference. Raw carrots, when properly stored will usually stay fresh for around 3 to 4 weeks in the fridge. If your carrots are sliced or chopped, you can store them in the fridge and they'll last for about 2 to 3 weeks.

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Why are my carrots still hard after cooking? ›

These hemicelluloses dissolve in the heat and steam of cooking, weakening the cell walls and causing the vegetables to soften. But here's the deal – hemicelluloses aren't soluble in acid and therefore won't dissolve if the cooking environment is too acidic.

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Why won't my carrots get soft in the oven? ›

Make sure your oven is fully preheated, and try not to overcrowd the pan. If the carrots are too close together, they'll steam instead of roast.

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How do you soften hard carrots? ›

Boiling or steaming are the best cooking methods to achieve soft carrots. By cooking them in liquid, such as water or vegetable broth, you can infuse more flavor into the carrots and allow them to soften evenly. Avoid dry cooking methods like roasting or sautéing, as they may result in a firmer texture.

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Why aren't my carrots crunchy? ›

When carrots become soggy, limp, and wrinkled, it just means that they're dehydrated. This often happens when a few carrots break free of their plastic packaging and roll around in the fridge for a week or so.

Learn More Now ›
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