Say good-bye to tough, woody veggies and hello to your new favorite side dish.
Of course, roasted carrots are also right at home on aholiday table.
However, sometimes the reality of roasted carrots doesnt match the promise.
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The outsides are a delectable golden brown, but take a bite and the insides are tough and woody.
That is often exactly what we want when roasting vegetables.
That dry heat concentrates the sugars in, say, broccoli orcauliflowergiving them tons of flavor.
But they still retain some tenderness even after theyve been roasted to golden brown perfection.
Carrots on the other hand often just get tough and unpleasant to eat.
The trick to succulent carrots is tofor part of the timegive the carrots a steamier environment.
Its super easy to do.
Thenand heres the trickcover the sheet pan tightly withaluminum foil.
I usually use two pieces and overlap them slightly before tucking in the edges all around.
Roast the carrots at 400 or 425F for 15 minutes.
Remove the foil (carefully!
Moisture gets trapped under the foil and the carrots are well on their way to tenderness.
If you want to cook from a specific recipetry this one.
To keep it simple, you could skip the shallots and all the toppings.
Ive also tried this foil trick withBrussels sprouts.
It makes the middle of the sprouts tender and lush, while the exterior leaves still get some browning.
Or, try adding one or more of these toppings to really level up your veggies:
