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Advice for Roasted carrots with dill. I need help

post #1 of 18
Thread Starter 

Does anyone have any advice to make roasted carrots with dill ?

 

I usually brush the carrots with olive oil and put them in the oven for 450 degrees for about an hour. However, they never seem to come out the way my local deli makes their roasted carrots.

 

I like my carrots to be a little burnt with flavor. Though I have them in the oven I can never get them to a bit brown.

 

Any tips for these carrots to go from being bland carrots to tasty ones? Thanks for any input !

post #2 of 18

Hello Maurac,

 

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

 

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post #3 of 18
Thread Starter 

yes it seems high to me too to cook them for an hour. I want them to be a little bit darkened but they still don't get that way even at the high temp. I am unsure of what to do ?

post #4 of 18

Ever try the broiler instead of the bake control?

post #5 of 18
Thread Starter 

No never tried the broiler ! maybe that will work better ? 

 

post #6 of 18

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!

post #7 of 18

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 18
Thread Starter 

thanks everyone for your help I appreciate it so much ! so maybe just steam the carrots first when they are steamed put olive oil on them and put them in hot oven or under the broiler ? for seasoning should I just use salt pepper and dill.

 

When the deli roasts them they sit in the deli case in olive oil but the oil seems to be very thick and a dark color yellow. However when I roast them the olive oil is still light and clear. Do you think the deli is also using butter to roast them too ?

 

post #9 of 18

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!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 18

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.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 18

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.

 

carrots.jpg

 

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #12 of 18
Thread Starter 

thank you everyone !! You are all soo helpful !! I really appreciate it very much ! I will be trying you tips tonight for dinner !

 

Cheflayne what is nam pla ? Thanks :)

 

post #13 of 18

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. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #14 of 18
Thread Starter 
thanks for your help ! appreciate it so much ! I have one more question. Does anyone know if lava rocks will make veggies taste better when I grill them. I have a grill now but do not have lava rocks in the grill. I just use the flames. I got grilled eggplant at my local deli and they said they grill with lava rocks. Should I buy them I have a Baby Weber Grill. Thanks everyone smile.gif
post #15 of 18

Save your money. 


Edited by IceMan - 9/28/11 at 5:41pm

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #16 of 18

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

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #17 of 18

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #18 of 18

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

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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