Butter-Roasted Carrots
Inspired by techniques from America's Test Kitchen.
Carrots are tossed in melted butter, roasted covered just long enough to steam through, then uncovered to brown deeply on a hot baking tray. The covered start keeps them from drying out before they've had the chance to turn tender and sweet.
Always check the labels of the products you use.
Method
- 1
Toss the carrots. Adjust an oven rack to the middle position and heat the oven to 220 °C (200 °C fan). In a large bowl, combine the carrots with the melted butter, the salt and pepper; toss to coat. Spread the carrots in a single layer on a foil- or baking-paper-lined rimmed baking tray.
- 2
Steam, covered. Cover the baking tray tightly with foil and roast for 15 minutes.
- 3
Brown, uncovered. Remove the foil and continue to roast, stirring twice, until the carrots are well browned and tender, 30-35 minutes.
- 4
Season and serve. Transfer the carrots to a serving platter, season with more salt and pepper to taste, and serve.
Storage
Best eaten freshly roasted while the edges are still crisp. Refrigerate leftovers in an airtight container for up to 4 days and reheat in a hot oven to recrisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- High fibre: 4 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 124 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- large bowl
- rimmed baking tray
- foil or baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 120 kcal |
| Protein | 1.7 g |
| Carbohydrate | 16.4 g |
| of which sugars | 8.1 g |
| of which free sugars | 0 g |
| Fat | 6.1 g |
| of which saturates | 3.6 g |
| Fibre | 4.8 g |
| Salt | 1.26 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
