Roasted Whole Carrots

Name: Roasted Whole Carrots
Ingredients: 8 medium carrots; 2 teaspoons olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

4 ingredients

1 steps

Ingredients

8 medium carrots
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

1

["Preheat oven to 400\u00b0.", "Why? Cranking up the oven temperature caramelizes the vegetables' outer layer. If too high, the interior won't fully cook; if too low, the vegetables won't brown well. Roasting temperatures will range between 375\u00b0 for larger items and 450\u00b0 for smaller items.", "Scrub carrots, and dry well; peel, if desired. Why? The goal is a dry roasting environment. Excess moisture can make outer surfaces mushy and inhibit browning. Peeling is a matter of choice: Some peels taste bitter.", "Arrange carrots in a single layer, well spaced on a baking sheet. Why? Roast similar types and sizes of vegetables together so everything cooks at the same rate. To encourage caramelization, make sure each vegetable sits directly on the sheet pan, and allow room for heat to circulate.", "Drizzle with oil, turning to coat all over. Sprinkle with salt and pepper.", "Why? A light coating of oil promotes browning and prevents sticking. But go easy: Too much oil will just soak into porous vegetables, or pool and \"fry\"" nonporous ones. Avoid using butter