I have always loved carrots. They are crunchy, versatile, nutritious, and even slightly sweet. You know I like sweet stuff! But for some reason, when they are cooked, they lose some of their appeal to me. In theory, roasted carrots should be great. Roasting veggies releases their natural sugars and brings out great flavor. But it can also leave you with dried out, shriveled up, carrot jerky.
So a few days ago, when I found myself needing a veggie to serve with dinner and nothing around but carrots, I sought out to make a roasted carrot side dish that was actually as good as it should be. I found a recipe for roasted carrots in Cook's Illustrated, and I knew I had recipe gold.
