How to Make Roasted Carrots

Oven roasting surrounds vegetables with dry, hot, even heat that heightens flavor, browns and crisps exteriors, and cooks interiors to perfect tenderness. Use these guidelines for success.

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° for larger items and 450° for smaller items.

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. 

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.

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, which can burn.

Why? Covering the pan creates a mini oven within the oven and speeds up roasting. It’s essential to remove the foil early on to prevent buildup of steam from the vegetables’ own juices.