Roasted Carrots- Cook's Illustrated

1 1/2 lbs. carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
2 Tablespoons unsalted butter, melted
Table salt and pepper

1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.


2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes.

*I haven't tried the sauce yet. We really liked the roasted carrots.

Optional Chermoula Sauce

1 tablespoon oil
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1/2 teaspoon sweet paprika
1/4 teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon chopped fresh cilantro leaves
2 teaspoons juice from 1 lemon

While carrots roast, heat 1 tablespoon oil, garlic, paprika, cumin, and cayenne in small skillet over medium-low heat; cook, stirring frequently until sizzling and fragrant, about 3 minutes. Transfer to small bowl and cool to room temperature, then stir in cilantro and lemon juice.


4. Transfer roasted carrots to serving bowl and toss with oil mixture. Season with salt and pepper to taste, and serve.