Roasted Brown Butter Honey Garlic Carrots - The Recipe Critic (2024)

FAQs

How does Gordon Ramsay cook carrots? ›

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout. Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.

By shredding them. "When you grate [root vegetables, like carrots]," he explains, "you break the cell walls down [and] they become very sweet. It really changes their flavor." Pro Tip from Chris' new book Milk Street: The New Rules: "Don't shred the carrots too finely or too coarsely.

That's likely because carrot skins can turn bitter and dry when they're cooked. For some, the flavor difference is barely noticeable, but for others, the earthiness is a complete turn-off. Carrots' glossy exteriors may also turn dusty and dry in the heat of an oven.

Or, to bring out their fresh, woody flavor, add some anise. If you're roasting your carrots, toss them in olive oil first. This will help keep the moisture in them. To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter.

The natural sugars in the carrots caramelize in the oven, creating golden edges and a soft, full-of-flavor interior. A sprinkle of salt is the perfect seasoning to mellow out the sweetness of the carrots, for a salty-sweet side dish that is so good!

Flavor Enhancements

Use spearmint, marjoram, a small bay leaf, thyme, grated ginger root, chopped chives, dill or parsley.

You sure can! These honey-glazed carrots reheat well the next day. If you want to prep these ahead of time, there are two options: Follow the recipe and cook the carrots until tender.

Arrange carrots in a single layer on a lightly oiled baking sheet. Reheat at 400 degrees F, just until the carrots are hot. You also can rewarm them in a skillet or the microwave.

How to prep carrots the night before? ›

Carrots can be cooked using several methods. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor. Overcooking may also destroy some of the nutrients contained in carrots.

To Rough-Cut or Dice

Large carrots should be split in half or quartered lengthwise first, then crosscut into large chunks. For smaller dice, cut the carrot lengthwise into roughly 1/4-inch sticks, then crosscut those sticks into 1/4-inch dice.

The carrot trick, which is as simple as adding pieces of raw, trimmed carrot to your frying oil, could prevent whatever you're frying and the oil itself from burning. When your frying oil doesn't burn away quickly, you won't have to keep adding more to the pan.

Although raw carrot slices go well with a dip, cooked carrots are softer and easier to chew. But that's not the only benefit of heating the vegetable. Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry.