I Asked 3 Experts the Best Way To Cook Carrots—They All Said the Same Thing

It’s been a long winter of finding creative ways to use a limited number of in-season veggies. Despite my pining for summer and its abundant produce, I have successfully found a number of recipes to keep the cold season’s vegetables new and exciting. In particular, I’ve been successful with butternut squash and kale; but I haven’t been so fortunate in my attempts to experiment with other veggies. Carrots, for instance, have given me trouble.

It’s true—cooked carrots can be mushy, bland, or can feel like an addition of little consequence in dishes with other vegetables at play. In an effort to make carrots novel and enticing, I consulted with some culinary experts to understand the best way to prepare carrots and why. Amazingly, they all said the same thing.

The Culinary Experts I Spoke With

• Rena Awada: Recipe developer and food blogger for Healthy Fitness Meals
• Princess Pitts Pierre: Founder and editor of LoveHerStuff.com
• Chef Richard Sandoval: Chef, restaurateur, and founder of Richard Sandoval Hospitality 

The Best Carrot Cooking Method, According to Chefs

“Carrots are incredibly versatile,” says Sandoval, “but one of my all-time favorite ways to prepare them is roasting them.” Why roast? Because, explains Pierre, “roasting brings out the natural sweetness while adding a slight caramelization, enhancing flavor and texture.” Awada agrees and finds that a roasted carrot’s “caramelized edge goes well with so many recipes, like as a side for meats or in grain bowls.”

Another reason these experts favor the roasting method is because it caters to any and all kinds of carrots. “All carrots have a natural sweetness, but rainbow varieties—especially purple and yellow—have subtle differences in flavor,” says Pierre. “Roasting highlights these variations without overpowering them.”

How to Roast Carrots Like the Chefs Do

In terms of picking out the right carrots for roasting, Awada says, “Choose medium-sized carrots that are firm and smooth, not limp or wrinkly (those are past their prime). If they have the greens attached, check to make sure they’re fresh and bright, not wilted.” She follows these guidelines whether the carrots are conventional orange or rainbow. As for size, Pierre notes, “Smaller, thinner carrots roast more quickly and evenly, while larger ones can be halved or quartered for even cooking.”

When it comes to the roasting, the three experts went freestyle with their own seasoning blends. Where Awada simply tosses the veggies in olive oil and salt—“and maybe a little honey or balsamic glaze for extra flavor,” she says—Sandoval specializes in Latin cuisine, so he roasts them with a touch of agave syrup, a sprinkle of chipotle powder, and sea salt. Pierre likes to add fresh herbs or spices to the carrots before cooking. “A final touch of citrus zest or a drizzle of tahini dressing after roasting can also add brightness and balance,” she notes.

As for knowing when the carrots are done roasting, “a well-cooked carrot should be tender but still have a slight bite. You don’t want it to be too mushy,” says Awada. Pierre suggests roasting them at 400°F. Depending on the temperature of your oven and the size of your veg, the carrots can take anywhere from 20 to 45 minutes, so try probing the vegetables with a fork to see if you’ve achieved your desired texture. With this advice, both you and I will be cooking carrots like a pro in no time!