Tossing carrots with olive oil and a little brown sugar encourages them to brown in the oven.

Spicy Roasted Carrots with Cilantro
SERVES 4 to 6 FAST VEG
WHY THIS RECIPE WORKS From France to Morocco, carrots are used in salads, sides, and meze, and roasting is one of the best ways to maximize their sweet, earthy flavor. The high heat caramelizes the carrots’ sugars and browns the exteriors, leaving the interiors tender and moist. To ensure that the carrots were cooked through evenly, we first steamed them in their own juice by covering them for the first part of roasting. To encourage the exteriors to turn a beautiful golden brown, we tossed the carrots with a little brown sugar before cooking. A complex, spicy mix of Aleppo pepper, earthy cumin, warm cinnamon, and bright cilantro provided lots of high-impact, Turkish-inspired flavor. Fresh orange juice provided a bit of brightness to offset the bold flavors. If you can’t find Aleppo pepper, you can substitute ⅛ teaspoon paprika and ⅛ teaspoon finely chopped red pepper flakes.

2 tablespoons extra-virgin olive oil
1 tablespoon packed dark brown sugar
Salt and pepper
1½ pounds carrots, peeled
¼ cup chopped fresh cilantro
2 tablespoons orange juice
½ teaspoon ground dried Aleppo pepper
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon

1. Adjust oven rack to middle position and heat oven to 450 degrees. Whisk oil, sugar, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl.
2. Cut carrots in half crosswise, then cut lengthwise into halves or quarters as needed to create uniformly sized pieces. Add carrots to oil mixture and toss to coat. Transfer to aluminum foil–lined rimmed baking sheet and spread into single layer.
3. Cover sheet tightly with foil and roast for 12 minutes. Remove foil and continue to roast until carrots are well browned and tender, 16 to 22 minutes, stirring halfway through roasting.
4. Whisk orange juice, Aleppo, cumin, and cinnamon together in large bowl. Add carrots and cilantro and gently toss to combine. Season with salt and pepper to taste and serve.

Cutting Carrots for Roasting

1.First, cut carrots in half crosswise.

2.Then cut each half lengthwise into halves or quarters as needed to create uniformly sized pieces.

Slow-Cooked Whole Carrots
SERVES 4 to 6 VEG
WHY THIS RECIPE WORKS Cooking carrots brings out a new dimension of sweetness and flavor, so we wanted to develop a recipe for slow-cooked carrots that would yield a sweet and meltingly tender vegetable from one end to the other without the carrots becoming waterlogged. Gently steeping the carrots in warm water before cooking them firmed up the vegetable’s cell walls so that the carrots could be cooked for a long time without falling apart. We also topped the carrots with a cartouche (a circle of parchment that sits directly on the food) during cooking to ensure that the moisture in the pan cooked the carrots evenly. Finishing cooking at a simmer evaporated the liquid and concentrated the carrots’ flavor so that they tasted great when served on their own or with a flavorful relish. Use carrots that measure ¾ to 1¼ inches across at the thickest end.

1 tablespoon extra-virgin olive oil
½ teaspoon salt
1½ pounds carrots, peeled
1. Cut parchment paper into 11-inch circle, then cut 1-inch hole in center, folding paper as needed.
2. Bring 3 cups water, oil, and salt to simmer in 12-inch skillet over high heat. Off heat, add carrots, top with parchment, cover skillet, and let sit for 20 minutes.
3. Uncover, leaving parchment in place, and bring to simmer over high heat. Reduce heat to medium-low and cook until most of water has evaporated and carrots are very tender, about 45 minutes.
4. Discard parchment, increase heat to medium-high, and cook carrots, shaking skillet often, until lightly glazed and no water remains, 2 to 4 minutes. Serve.

VARIATIONS
Slow-Cooked Whole Carrots with Green Olive and Raisin Relish VEG
Microwave ⅓ cup raisins and 1 tablespoon water in medium bowl until hot, about 1 minute; let sit for 5 minutes. Stir in ½ cup chopped green olives, 1 minced shallot, 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon minced fresh parsley, ½ teaspoon ground fennel, and ¼ teaspoon salt. Spoon relish over carrots before serving.

Slow-Cooked Whole Carrots with Pine Nut Relish
Combine ⅓ cup toasted pine nuts, 1 minced shallot, 1 tablespoon sherry vinegar, 1 tablespoon minced fresh parsley, 1 teaspoon honey, ½ teaspoon minced fresh rosemary, ¼ teaspoon smoked paprika, ¼ teaspoon salt, and pinch cayenne pepper in bowl. Spoon relish over carrots before serving.

Slow-Cooked Whole Carrots with Onion-Balsamic Relish VEG
Heat 3 tablespoons extra-virgin olive oil in medium saucepan over medium heat until shimmering. Add 1 finely chopped red onion and ¼ teaspoon salt and cook until soft and well browned, about 15 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 tablespoons balsamic vinegar and cook for 1 minute. Let cool for 15 minutes. Stir in 2 tablespoons minced fresh mint. Spoon relish over carrots before serving.

Folding Parchment for Slow-Cooked Carrots

1.Cut parchment into 11-inch circle, then cut 1-inch hole in center, folding paper as needed to cut out hole.

2.Lay parchment circle on top of carrots, underneath lid, to help retain and evenly distribute moisture during cooking.