Rosemary Roasted Carrots
Simple weeknight roasted vegetable recipe.
Ethan ChlebowskiIngredients
Carrots
- Carrots3-4
- Extra Virgin Olive Oilas needed
Aromatics & spices
- Fresh rosemary2 sprigs
- Saltto taste
- Black Pepperto taste
Method
Step 1: Prep & boil the carrots
Set a pot of water on medium-high and bring to a . Add 2 large sprinkles of salt.
Cut the carrots into large planks. Cut the sticks in half lengthwise then into half again (carrot sticks).
Add the carrots to the water and boil for 6 to 8 minutes. Meanwhile, turn on the broiler in your oven to begin heating.
Step 2: Broil the carrots
Strain off the carrots well and add to a large baking sheet. Add black pepper, and rosemary. Toss everything together with enough oil to coat all the carrots. Add to the oven and until crisp, about 10 to 15 minutes.
Taste and add more salt if needed. Enjoy.
“I first featured this recipe in my popular video: Why are restaurant vegetables so much better than homemade ones? Parboiling and then broiling vegetables is one of my favorite techniques for getting crispy, golden-brown textures.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 3 servings
FAQ
Does this technique work with other vegetables?
Any starchy root vegetables (like carrots, potatoes, sweet potatoes, turnips, and radishes) or even cruciferous vegetables (like broccoli or Brussel sprouts) benefit from parboiling before oven or . The water cooks them most of the way through for a tender inside, and then the high heat crisps their exterior.