I used to think I didn’t like cooked carrots, but that’s because I always had them steamed or boiled to mushy nothingness. Cooking them with wet heat does little to bring out their inherent sweetness and destroys their toothsome texture. The recipe below taught me how delicious cooked carrots can be.
Roasting the carrots in a hot oven caramelizes them, drawing out their sugars and deep, earthy-sweet flavors. Basting them in a mixture of olive oil, garlic and spices makes them irresistible. One whiff of these when they come out of the oven and you’ll be sold.