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Nov 17, 2004 11:37 AM

Roasting carrots...what to season w/ for the best flavor?

  • k

I love roasted carrots but they never seem to taste as good the few times I have tried to make them at home. What's the secret to seasoning them? Broth, herbs, spices, salt and Pepper, or a combo? Thanks.

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  1. Try caramelizing them slowly in butter in a heavy pan with shallots and parsnips, salt and pepper. Roasting can sometimes dry them out.

    1. p
      Pius Avocado III

      Duck fat!

      1. The Naked Chef has a good recipie with cumin of all things. I don't follow his recipie anymore, it's the cumin that's important. Throw the carrots in a foil pouch, add a very little bit of water to get the steam going, olive oil or butter, salt, pepper and sprinkle with cumin. Put it in the oven for at least 30 minutes depending on the thickness of the carrots.


        1 Reply
        1. re: PizzaFace

          I tried carrots with cumin for the first time last's such a natural pairing, and delicious. It probably helped that they were fresh from the garden (with real carrot flavor instead of the insipid soapy taste of "industrial" carrots). I also drizzled in a hint of maple syrup and a squeeze of fresh lemon juice.

        2. Not sure why I think this would work, but how about using caraway seed and some orange or lemon zest for flavoring roasted carrots?

          1. The cumin is a good suggestion. I mix baby carrots with some cauliflower florets and large chunks of onion, toss with olive oil and any spices and throw in a roasting pan uncovered (if you cover, you're steaming). Unpeeled garlic cloves are good too. It takes 20-40 min at 350, depending on size and moisture content of everything.