Buttery Roasted Carrots

Name: Buttery Roasted Carrots
Total time: 1 h
Ingredients: 1 pound of medium-size carrots, whole, scrubbed well, and unpeeled; 4 tablespoons butter (at least); Salt

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Makes 4 servings 1x

Time 1 hour

Units Scale

Ingredients

1 pound of medium-size carrots, whole, scrubbed well, and unpeeled
4 tablespoons butter (at least)
Salt

Instructions

Preheat the oven to 375°F. In a medium-size pan set over medium heat, combine the carrots, half the butter, and salt to taste. When the butter melts, roll everything around to coat well. Add more butter and put the pan in the oven. If the carrots look like they’re cooking too quickly, turn the oven down to 300 degrees. Cook them until the outside is gorgeously browned and the carrots tender, about 45 minutes to an hour. Serve immediately, or warm.

— Recipe from Grub Street

Recipe variations

Notes:

If they’re getting close to browning too quickly, I turn the oven down to 300 degrees—this is not a dish to rush. When they’re tender, which takes about 45 minutes—or even an hour, for one-inch-thick carrots—I take them out. They’re great right away, and really good even after they’re good after they’ve cooled a bit, when they’re still warm but not quite room temperature.