Long roasted carrot

3.5 hr roasted carrots (Highly recommend trying this), finished stove top with butter infused with lemon thyme and tarragon.....with green bean juice dressing and arugula.

Slow roasted parsnip with maple glaze. coleslaw and savory brined pork

chop. To finish, Heston's exploding chocolate gateau with passion fruit and chocolate garnache and a cookie and popping candy base (always a hit). A great reason to get the paint sprayer out.....actually the only reason I have one.

https://www.youtube.com/watch?v=5PjB0Pfvg1M&feature=youtube_gdata

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Comments

Pepijn_31744

Very nice! Never made carrots that way, but I can't imagine them being anything but delicious

James_Hoffmann_21713

What was the time/temp on the carrots?

grant

375f/ until soft. The best roasted root veg are oiled and seasoned then roasted slow. The idea is slow enough to promote even browning but hot enough to get some caramelization and not dry them out. You will need to turn them once or twice for even cooking. Results are totally worth the time.

omgitsjulian

How do you store (and re heat) the leftover carrots? I would like to give this a shot!

tshewman

James - For these ones, I did 320F (160C) for 3.5 hours. Light coating of oil (as Grant mentioned above) and also seasoned with fresh Lemon-thyme herbs (Replaced/refreshed a few times throughout). I turned the carrots occasionally in an effort to give equal airtime. The previous ones a bit higher temp (dropped as a test recommended by Chris). The finishing time stove top was approximately 15 minutes in a pan with butter a bit more lemon thyme and tarragon.

Julian - Presumably in an airtight container, but for either effort, there were no survivors. ;-) Definitely agree with Grant. I've never had carrots such as these. Next is looking up differences as the purple carrots were by far the best of the various colors. Now I want to know why and what it is (if there are different compounds).

grant

I have roasted just about every kind of carrot and never had an issue with their texture. But to store and reheat, id say like most food, cover airtight and store in the fridge. When you want them you can lay them on a tray and warm them in less than 200F or flash them in 305F or even place them on a plate and pulse them in a microwave.