Transform carrots with one simple roasting tip from a food expert
Carrots are among the most popular vegetables we typically serve alongside our evening meals, but they can taste rather dull and lacklustre when simply boiled.
Boiling vegetables might be speedy, but it often renders them soggy, strips away their natural taste and causes most vitamins to seep into the cooking water. However, Jeanine Donofrio, a chef and creator ofLove and Lemons, revealed that you'll find yourself craving carrots daily if you try roasting them with a touch of honey.
Jeanine explained: "To me, roasted carrots are the perfect veggie side dish. They're easy to make, but they're also amazingly flavourful."
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"The hot oven intensifies the carrots natural sweetness, and it makes them soft and tender, with lightly crisp, caramelised edges."
She continued: "In addition to the olive oil, salt, and pepper I'd toss with any roasted vegetable, I use some honey here. It lightly glazes the carrots and helps them brown and caramelise in the oven.", reports the Express.
Roasting carrots produces a far superior texture as they become shiny and bronze-coloured rather than the soggy disaster they typically turn into when boiled in water.
Putting carrots in the oven helps eliminate their natural moisture so they become crispy whilst also caramelising the sugars naturally present in the vegetable.
Including a dash of honey creates a glaze for the carrots to enhance their taste, resulting in a scrumptious side dish that's incredibly straightforward to prepare in under five minutes.
How to roast carrots properlyYou will need
- 450g of carrots
- One tablespoons of extra virgin olive oil
- One teaspoons of honey
- Chopped parsley
- Salt and pepper
Instructions
To start, preheat your oven to 220C and line a baking tray with parchment paper. Chop the carrots into five centimetre pieces and put them in a large bowl.
Add the olive oil, honey, salt and pepper, then stir everything together until the carrots are completely covered. Next, arrange the chopped carrots on the prepared tray, ensuring each piece is laid out in a single layer.
Roast the carrots for 15 to 25 minutes until they're soft and tender. They should turn a golden-brown colour as they caramelise, becoming crispy but not soggy.
Finally, take the carrots out of the oven, sprinkle with parsley, and your delicious carrots are ready to be served.
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