Advice for Roasted carrots with dill. I need help

Hello Maurac,

Maybe its just me but isn't your temp a little too high to cook them for an hour ?

Petals.

Ever try the broiler instead of the bake control?

Well, what you are doing isn't working out.  Broil would expose the surface to more heat and perhaps achieve your browning.  You may have to play around to get them cooked through.  If broil alone doesn't do it then try bake for half the time to drive the heat into the carrots and broil to brown them.  Experiment, carrots are cheep and taste good too boot!

The deli may be steaming them first.  Same way I do Roasted Beets

The easiest way to find out how your deli makes them is to ask the people at the deli.  If you enjoy the process of experimenting though carry on!  I always boil my carrots first before I roast them because let's face it, who wants to wait around for an hour for a carrot to cook?  I then place them in a shallow roasting dish with butter and olive oil and stick them in a hot oven, definitely try the broiler if you want more color although carrots are insanely sweet and further caramelizing them almost makes them into dessert :) It shouldn't take more than 10-15 min in the oven.

Don't forget to add a squirt of lemon to cut through that sweetness!

Boil carrots first. Sprinkle with salt and pepper. Drizzle with olive oil with a splash of nam pla in it. Brown with a butane torch. Immediately afterwards sprinkle with fresh dill while still hot.

Maurac,

 Don't forget : cooking time will depend on thickness of carrots 

Put your oven to 425.

Slice carrots on the diagonal, about 1 ½” thick. Make sure all pieces are approximately the same size to ensure even cooking 

Take a bowl,  two pounds of carrots, add 2 Tbls olive oil, salt and pepper mix them up and put them on a baking sheet. Cook them for 30 minutes, remove, toss with dill weed.

Your carrots will shrink a bit , thats ok.

For extra browning: put them under the broiler for a few minutes (give them a shake), but whatever you do, don't take your eye off them as they will burn. You will  succeed in getting a caramelization.

OK. Not meaning to step on Cheflayne's question, but this is a really easy soft pitch. "Nam pla" is a common simple Asian (Thai) fish sauce. It's not only used on fish, but made from fish. It's kinda like worcestershire sauce a little bit sorta. 

Save your money. 

Nam pla gives an umami boost which will help take them "from being bland carrots to tasty ones".

Note. Try and use California Carrots as they are sweeter and more tender then those woody, huge Canadian ones, which are only good in stock, soup, and stew.

Your right Ed, they are only good for soups & stews, very fibrous.

Petals.