a_namenko/iStock/GettyImages
A Smoky Char Adds Interest to Sweet Baby Carrots
You can cook bagged baby carrots in the same ways you might cook peeled and cut regular carrots, by steaming, boiling, roasting or sauteing them. With their handy size and their pre-washed and peeled exteriors, the carrots save you time and energy in the kitchen on a busy weekday evening. In this recipe, the carrots cook long enough on each side to get a dark, caramelized coating and a black char around their edges. The bits of char add a slight bitter flavor to the dish that balances the carrots' natural sweetness.
Total Time: 20 minutes | Prep Time: 2 minutes | Serves: 4
Ingredients:
- 2 cups baby carrots
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon red wine vinegar
Directions:
- Heat the oven to 425 degrees Fahrenheit.
- On a large baking sheet and using two spoons or your hands, toss the carrots with the olive oil, thyme, salt and pepper, and arrange them in a single layer. Don't increase the oil because it will pool on the baking sheet and you won't get the dark color the recipe calls for.
- Cook the carrots for 15 to 17 minutes, turning the carrots after 10 minutes to brown on another side.
- In a serving bowl, using a large spoon, stir in the parsley and vinegar. Taste the carrots and stir in more salt and pepper if needed.
Related Articles
How to Cook Raw Carrots in the Microwave

How to Roast Turnips
How to Cook Fresh Turnip Greens

How to Steam Cabbage in the Microwave

How to Glaze or Sweeten Canned Carrots

How to Store Carrots in the Refrigerator

How to Juice a Daikon Radish
Can I Cook Glazed Carrots a Day Ahead?

How to Pan Fry Carrots & Asparagus

How to Freeze Carrots Without Blanching

Can I Cook Glazed Carrots a Day Ahead?

How to Roast Beets for Canning or ...

How to Grill Carrots

Different Ways to Cook Carrots
Do I Need to Cook Snow Peas Before ...

Nutrition Information on Blueberries

How to Cook Steel-Cut Oats in a Slow ...
How to Grill Turnips

How to Steam Cook Cabbage

How to Store Shallots
References
Writer Bio
Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.