Basic Roasted Carrots

To achieve good color and caramelization on carrots, chef Hugh Acheson sautés them in oilve oil and butter before finishing them in the oven. The carrots should be tender on the outside and have some crispiness in the middle, he says.

  • Total Time:
  • Servings: 4

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  • 2 teaspoons unsalted butter

  • 2 teaspoons extra-virgin olive oil

  • 1 pound medium carrots with green tops, scrubbed well, greens reserved for another use 

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon pepper

How to make this recipe

  1. Preheat the oven to 375°. In 
a large heatproof skillet, melt the butter with the olive oil 
over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Transfer the skillet to 
the oven and roast the carrots for 6 to 8 minutes, until they 
are just tender but still crisp in the center. Transfer to a plate and serve.

Contributed By Photo © Abby Hocking Published March 2017

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