Buttery Roasted Carrots
About 1 hour
This technique is dead simple. I take a lump of butter—and then, sometimes, another lump of butter—and put it in a pan on the stove while the oven heats to 375 degrees. I trim and scrub the carrots. I roll them in the melted butter, add a healthy amount of salt, and put the pan in the oven. Now and then, I turn them. Sometimes, when I’m feeling gluttonous (Thanksgiving certainly qualifies), I put in more butter. 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.
1 pound of medium-size carrots, whole, scrubbed well, and unpeeled
4 tablespoons butter (at least)
1. Preheat the oven to 375 degrees. 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.