Whole Roasted Carrots with Garlic

5.0
(552)
1 Review

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By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on November 22, 2019
Roasted Carrots
Photo: © Fredrika Stjärne
Active Time:
15 mins
Total Time:
1 hr 15 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound medium carrots, peeled

  • 1/4 cup water

  • 4 large garlic cloves

  • 1 tablespoon canola oil

  • 1 tablespoon unsalted butter

  • Salt and freshly ground pepper

Directions

  1. Preheat the oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, oil and butter and season with salt and pepper. Cover with foil and roast for 30 minutes, until tender. Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots and garlic to a plate and serve.

Originally appeared: October 2012

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