I’ve been reading through the massive Cook’s Illustrated Cookbook which I got from the library recently, and trying out various recipes. They have such precise methods for how to cook things, and such interesting and well-tested reasons for doing so that it is always fun to see how their recipe work out.
I’m sure they would be much better made with fresher happier carrots but I want to use up some I’ve had in the fridge for too long. I used my big beautiful liddded roasting pan, which was a christmas gift, and which I only get to use occasionally as we don’t cook things that big that often!
other vegetables (I used brussel sprouts and a peeled cubed sweet potato)
2 tablespoons melted butter
salt and pepper
1 tsp thyme
garlic and/or onion powder, or peeled cloves of garlic
Peel and cut carrots into large pieces, toss with butter (and garlic cloves) and season to taste.
Place carrots and other vegetables, in a roasting pan with a lid, or cover tightly with foil. Bake at 425’F for 15 minutes.
Remove lid/foil, stir, and bake uncovered for 30 more minutes.
Result: This is a great way to roast vegetables, and I’d use it for any! The lid/cover cooking really helps to complete the cooking with great results.