Do rainbow carrots taste different?

Taste differences between various colored carrots (orange, purple, white, yellow) are minimal - and more like to be noticed when eating carrots raw.

Is it better to boil or roast carrots?

It’s really personal preference. I prefer roasting as it enhances the carrots’ natural sweetness, and adds a subtle caramelized flavor.

Do I have to peel carrots to roast them?

Yes, I believe you should peel carrots, before eating raw or cooking. In fact, Cook’s Illustrated conducted a series of tests on peeled vs unpeeled carrots - eaten raw, cut into slices and glazed, and roasted. In all three cases, tasters preferred the peeled carrots, reporting that, after cooking, the unpeeled versions were wrinkled, tough, gritty, and too earthy tasting.

Should I cover carrots when roasting?

Never cover carrots - or any vegetable - when roasting. The cover traps in moisture that is released during the cooking process, and that moisture will steam the carrots and prevent them from developing a nice, caramelized crust.

Why are my roasted carrots tough?

There are a few reasons why your roasted carrots came out tough: 1. You undercooked them. Poke them with a fork to test and see if they are tender. 2, You overcooked them. Roasting carrots for too long can dry them out and make them tough. 3. Your uncooked carrots were soft (most likely because they were old). Roasting a soft/old carrot will result in tough carrots.

Do you roast vegetables on top or bottom oven rack?

I recommend roasting vegetables, like carrots, on the middle rack of your oven. They will cook evenly and be less likely to get too brown on the top or bottom.

Roasted Carrots in Oven - A Well-Seasoned Kitchen®

Ingredients

Scale

1 1/2 pounds (around 20) small-ish carrots (4 to 6 inches in length)
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Fresh ground pepper, to taste
Chopped fresh Italian (flat leaf) parsley, for garnish
Chopped roasted nuts (pecans, almonds, walnuts, etc.), for garnish (optional)

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Instructions

Preheat oven to 425 degrees.
Peel carrots, trim green tops to around 1-inch long.
Place carrots in a single layer on a large rimmed cookie sheet. Drizzle with olive oil; season with kosher salt and fresh ground pepper, and toss (I like to use my hands). Roast for around 25 to 30 minutes, stirring every 10 minutes or so, until carrots are just tender and not mushy.
Remove from oven and place carrots on a serving platter. Garnish with chopped parsley and nuts (if using).
Serve warm or at room temperature.

Author: Lee Clayton Roper
Category: Side dishes, vegetables, easy, gluten free
Method: roasting
Cuisine: Easy

Nutrition

Serving Size:
Calories: 179
Sugar: 8.4 g
Sodium: 274.5 mg
Fat: 12.4 g
Saturated Fat: 1.5 g
Carbohydrates: 17.7 g
Fiber: 5.6 g
Protein: 2.3 g
Cholesterol: 0 mg