3 Simple Tricks To Improve Your Roasted Carrots

[@lindahamilton800]

No side-eyes from me! It works great. I figured out the parboiling before roasting after some disappointing trays of roots that tasted "ok" but looked withered rather than roasted. It finally occurred to me to try getting them hydrated before putting them in the oven. A pot of hot water in the oven can help, if they're already looking too dry. And just btw, your videos are excellent: clear presentation, good camera work and editing, and your narration is the winner. Knowledge is lovely, especially if delivered without the hard-sell enthusiasm so common everywhere. Your calm is wonderful. ❤❤❤❤

[@orshabaal8990]

Discovered you today and only seen absolute bangers so far with the brussels and the roasted potatoes. Thanks for keeping it simple, yet encouraging experimentation. You're a gem.

[@susangoldman8315]

I'm new to roasting vegetables. Your tips are appreciated.

[@Anon.5216]

Just discovered you now. So plzd there is no drama. Just straight forward instructions. Perfect.

[@geegstar]

Thank you for the new technique!

[@iloveitUbet]

I have always steamed them first before roasting…works like a charm!

[@robandsharonseddon-smith5216]

Thanks!

[@BenGoshawk]

Thank you! That's very kind

[@hossenfeffer8383]

Excellent tutorial thank you!

[@IlseFerreira5]

so thankful for your videos... Not just a time-stretching exercise but real tips ..great will watch them all❤

[@BenGoshawk]

Glad you like them!

[@evan]

4:53 absolutely LOVED the “3 hundred something F” bravo

[@evan]

Also insane production value for 30k subs damn. Shot compositions v nice

[@BenGoshawk]

Thanks, appreciate it!

[@BenGoshawk]

😂

[@knightsofneeech]

I only just found your channel and have enjoyed every video I've watched. I really appreciate the straightforward and scientific type approach, starting off at the base level recipe and showing the improvements. It's exactly what's needed we need more KZbinrs like you! I have subscribed and I'm looking forward to more of your future videos.

[@TheRocky3211]

gereat tips on show here , simple and easy to follow . the things i always struggle with is oven space , timings and controling the temp due to opening the oven to add /turn things

[@robandsharonseddon-smith5216]

Thanks. Christmas dinner keeps getting better...

[@lindamorgan8688]

I tried the carrots simmered then roasted...perfect! Thanks

[@Robutube1]

Always easily followed and explained - thanks Ben!

[@janeelliott6772]

Love this method of roasting carrots and like the science behind cutting them the right way which makes so much difference. Thank you.

[@ElizaA12345]

Olive oil is gorgeous, thank you for your recipes and especially the details

[@juneiris3822]

Thank you🙏these will be definitely be on my Christmas menu this year!!

[@MrCedarapffel]

I’ll save you eight minutes. He parboils them.

[@majbrat]

Lmao thanx. Moving on after this groundbreaking revelation. 😅 Never had an issue with dry roasted carrots anyway, so... lol

[@kinetic1259]

Thanks, owe you a beer.

[@burkea29]

There goes my hero, he's ordinary

[@syrus3k]

Nice one thank you. Can't stand these over length videos

[@irenemarcus967]

Thank you!

[@als1023]

Excellent video, what KZbin was designed for. Some subtle details I needed,,, grow our own herbs, needed the adding at the end etc. I have never turned enough to even the roasting. Thank You !

[@Jack-cp5cj]

Been a while since I found a new cooking channel to subscribe to, this is the first video I've watched and can already tell this is gonna be a good one. Thanks and keep it up!

[@khanscombe619]

Brilliantly delicious. Par by on my parsnips with the carrots as well.

[@notold37]

Great tips on getting great carrots, they're the best looking I've seen, thank you Chef, Merry Christmas and happy new year, cheers from Melbourne Australia 🇦🇺

[@BenGoshawk]

Cheers Steve, Happy Christmas!

[@stormvent2572]

Thank you. Ill try that tomorrow, love the look of the flavours too.

[@maryarnold1426]

Looks yummy. I’ll give it a try. Thank you.

[@marksheeran1717]

Did this for our Christmas Dinner, the carrots and Parsnips came out fantastic and went down well. Thank you for taking the time to produce this video and introducing me to this tip.

[@DavrossorvaD]

Your presentation is perfect. Well done.

[@tebogobenedictmoerane5207]

I sometimes put them in a roasting pan and cover with foil till a tad soft ,then remove foil to give them that nyc char

[@clake8931]

Great concept! I’ll try it thank you 💫

[@sushmavarsani5014]

This is great, thanks Ben! Love these tips. I will be roasting up some veggies on Christmas Day and I’ll follow these tips 👌🥕 🍊 🍯

[@Ivan_1919]

Hi Ben. I only found your channel 2 days ago, that said, I’ve binged every episode. Well filmed, very informative and to the point, zero fluff. Needless to say, I’m now subscribed. Well done Sir.

[@karensmith1037]

clear, simple and so very good. well explained. thankyou

[@Yet_Another_Steve]

These look great. I already cut mine fairly chunky but the other steps are different. Will try this evening.

[@marysuperbarnes8722]

Dublin hear you are fantastic I understand everything you are showing ❤️

[@backwoodscountryboy1600]

I found your KZbin channel in my news feed never heard of you before so I watched the video of roasted potatoes I liked it so much I shared it on the Twitter platform or X and I'm watching this video and so far I like what I'm seeing so I subscribed

[@kerenkroll]

I will try this TODAY!!! I am so excited about carrots and I will take my advice from the British because, in my mind, rural Britain is all The Shire.

[@jeanie8831]

Great idea and I definitely will try your technique. The only draw back I can see if if you are preparing several dishes for a meal and having to stop what you're doing every 10 minutes may be inconvenient.

[@lewismccluskey]

Thank you very much for this very informative and clearly spoken video, well said.

[@marynorbury-glaser182]

Just subscribed to your channel after watching the Yorkshire pudding recipe (brilliant, BTW) and am now binging your video catalogue! This one is also excellent! Off to the pork belly vid! Thanks SO much, Ben! ❤

[@CoreenT]

Turned out yummy! Thank you. 😋

[@nayoungvanderende4112]

They came out looking beautiful, but next time I’ll try to pat dry the carrots after parboiling them because I found mine didn’t really get that crispy on the outside (and I already increased the temperature of the oven too).

[@IanBrowne-x6n]

Thank you so much. Looks far better than mine I like roast carrots as a diabetic's snack Thought to mind : would a bowl of hot water in the oven help with adding moisture ?

[@RubyJackson-g2j]

Thank you very much 😊 very clear, concise ❤ thank you so much, good luck to you

[@samueloakley4254]

You can pre-boil vegetables better in a microwave. Salt the water very well, not only does it season your vegetables but it lets you cook much hotter

[@G8tr1522]

i don't like to salt the water with carrots bc it takes away their natural sweetness.

[@stevk5181]

Adding salt does not significantly increase the boiling point of the water. You would need a saturated or supersaturated salt water solution to increase the boiling point of the water by more than a couple of degrees Celsius.

[@theporkchopexpres]

Do you have a link to your baking trays?

[@nevkirkham7657]

I normally zap them first in the microwave before roasting but I can see the peel and rosemary in the water maybe adding a little more to the flavor along with the orange juice and honey when roasting. Will have to give this method a try.

[@7879Marina]

Thank you for these great tips. My carrots always look withered and I couldn't understand why. Will try them tomorrow.

[@geraldarcuri9307]

Thanks for using the word "tricks" instead of the overused and misused "hacks".

[@JohnJayAveryIII]

You don't like hacks, so what?

[@BenGoshawk]

I've never liked the word hacks either

[@zombiemolly9711]

Tips would be a dandy word…

[@Kenny-f3p]

Same method with honey and thijm is my take ,ps don't throw away the peelings I rinse them then dry and throw in the frier till the float to the top ,a nice crunchy garnish

[@frankie5085]

"thyme"! Grammar!

[@Kenny-f3p]

I live in Holland

[@khadijatemsamani8123]

I love this guy’s technique To the point ❤

[@somechrisguy]

Just found my new favourite cooking channel. Thank you.

[@tiffanydover6755]

Thanks for sharing your tips!

[@navsingh9406]

Solid tips, I like it!

[@dan7163]

I've always simmered them roasted in olive oil and herbs Perfect every time

[@ananamu2248]

I like it how you explain why something works . I also like your relaxed even voice . .im subscribing and look firward to what else you share 😊😊

[@joeemms5337]

Your channel is flying now buddy! Glad to see it

[@BenGoshawk]

Thanks, onwards and upwards

[@TricksterModeEngaged]

Yeah, parboiling works great for a lot of root veggies to prep them for roasting. I was doing that already, but only figured that out after a lot of roasted carrots that weren't as good as they could have been. This video would have saved me a lot of dried-out pans of roasted veggies if I'd seen it 15 years ago

[@conmcgrath7174]

He he, yeah, I've been there, diligently coating carrots and parsnips to go with my roast chicken and ending up with vegetarian leather! I'm slowly learning but Ben's site and straight talking/methods are exactly what I need. I can cook basic stews, casseroles , roasts etc but roasting veg has always been disappointing for me, now I know, I have seen the light! Happy Christmas.

[@mtm101designs9]

Nicely done! This year I will up my game with roast carrots for Christmas dinner. Also thanks for not using gloves.

[@Fragrantbeard]

Down with gloves! They have their place - turmeric, chiles - but they just freaking promote waste and poorer hygiene.

[@endfinity7924]

I have stove envy. I like to cut my carrots at an angle. If I cut them at perfect vertical, they roll all over the place, and I end up chasing them. This recipe looks lovely. Thank you.

[@LY43537]

I wonder if putting a pan with water in the oven would work the same way with humidity, just like it would when people bake bread...? Or what if you cook them with some water in the pan in the oven, like how some people cook bacon in water on the stovetop?

[@derekp6636]

hah I started par-boiling things just for shorter roasting time as well. Works great for stir fry veggies as well

[@darcywest8140]

tried it right away, OMG!!!!!!!

[@risin-]

good video..will try this..thank you..

[@denlonsdale8919]

One question if I may, can you cook these the day before, and how to reheat to keep crispness. Great videos, steady & easy tutorials, thank you.

[@maynardburger]

There's never a perfect way to do that kind of thing. Splash with a bit of water and put in the preheated oven for like 5-10 minutes. Air fryer works well too, just be mindful of your own air fryer's power, and probably give it a couple minutes to preheat, and not more than like 5 minutes cooking time. But in the end, you're always going to end up cooking the outsides a bit in order to get the insides fully reheated. You could maybe try putting them in the microwave for like 60 seconds or something to get the insides going, then finishing the reheat in the oven/air fryer.

[@BenGoshawk]

Yes

[@FeliceBensley]

No side-eyes from me! It works great. I figured out the parboiling before roasting after some disappointing trays of roots that tasted "ok"

[@dawncommerford-fc3js]

Can't wait to try it !!! Thank you

[@beeheart6529]

Great info! Thank you.

[@lovetrainsme7970]

Hi Ben, great video. Quick question, which citrus fruit works best with parsnips please? Cheers

[@BarrieMitchell]

I have always roasted them like this. They are great

[@fabe61]

Would be interested to hear how results differ if you did these on a dark, well-worn baking sheet. I know the surface of a sheet can really change results, but in this particular case I couldn't guess.

[@elayjayudny9741]

😊 Hi there, Ben, I’ve just discovered your channel and absolutely love it 😊 I’m a big fan of Harold McGee’s food science books and although I’ve been cooking and baking for 70 years I’m always keen to discover new recipes and new techniques - you can teach an old dog new tricks! I also love your clean and tidy and neat appearance - when I see a chef who is scruffy and unkempt with long hair all over the place, I always think, Well, if they can’t be bothered with their personal hygiene and appearance, how likely is it that that they are following food hygiene rules in the kitchen? BTW - I can’t stand Gordon Ramsay because he is always running his hands through his hair while cooking, but loved Gary Rhodes because he gave great recipes and always looked clean and tidy like you. So, thank you - I shall now work my way through your videos. I absolutely love pork belly but have never been able to achieve the perfect crackling - I’ll definitely try your method. Best wishes from a granny in Aberdeenshire. 😋

[@G8tr1522]

weird confession, but okay

[@miss.810]

I love you put how I can get it?

Will try this. When I dont want to slow down because of oily hands.. I put my veg in a baggie and toss with the oil

[@SIERRAPAPAMCMLXV]

Just drain the water from the pot and put the oil in and toss

[@filthyclown8033]

A baggie? Are you 4?

[@maynardburger]

I just use a large bowl which lets you toss them around more vigorously with a basic utensil like wooden spoon or something. It's only ineffective/clumsy when trying to do it on a flat surface. I try not to use plastic bags as much as possible. It's an extra dish to clean, but as you point out, it lets you keep going with anything else you need to do immediately. You can do dishes later when you've got a moment. EDIT: Just using the pot you parboiled them in is also a similar solution, and also a dish you'd need to clean anyways.

[@heneagedundas]

​@SIERRAPAPAMCMLXV That's what I do, it works fine. Do the same with roast potatoes.

[@_wormlet]

Could one parboil them the previous day and refrigerate them for roasting on the day?

[@TeresaGraham-r3b]

That’s what i do😊

[@BenGoshawk]

Yep

[@Jenny_Digital]

You’re doing this nearly exactly the same as I do. Only difference with my method is I didn’t use any orange peel. It never occurred to me. Thank you, I shall try this next time. Also, I may be par boiling a bit too long.

[@Brianb_ie]

Hi Ben. Thanks for the great tips. I’ve fully adapted your roast potato recipe now too. Just curious here could I do carrots and parsnips in the same pan. Basically parboil both and roast both in the same roasting tin?

[@BenGoshawk]

Yep, as long as they're similar sizes

[@terrata1]

Could you do this in an air fryer?

[@asdisskagen6487]

Hard to believe you only have 20k subscribers; your recipes, instructions, and videography are very well done!

[@BenGoshawk]

Thanks so much!

[@Tr33fiddy]

It's not going to stay like that for long.

[@doreenwoodward2938]

Would you suggest the same method for butternut squash?

[@katheewaterhouse9717]

For those who don't like getting their hands oily, drain them, then return them back to the pan add the oil and toss with a silicon spoon until covered, then turn them out into the roasting tin. I aways make my roasted veg this way.

[@susansackrison3139]

It’s hard to get a lot of even size carrots to start.

[@johnsanford3596]

Parboiled, glad I stumbled across this one.

[@sylviarowlands1883]

Good video thank you.

[@theroseband]

Definitely trying! I do all the wrong steps.

[@noodleperson17]

Surely sliced parsnips don’t need parboiling?

[@matthewbannister4665]

With my roast veg, before boiling I like to steep them in stock (usually beef or chicken) for 20-30 mins as well - I guess it has a similar effect to the aromatics. Where do you stand on butter vs oil for coating?

[@roisinoshea9497]

Would I be able to do a mix of carrots and parsnips or do they each need different cooking times/techniques?

[@roisinoshea9497]

lol soz I rewatched and you literally answered that in the video haha

[@bartomatic]

Good tips, thanks! Ignore the sarky comments, keep doing your solid videos!

[@Desi365]

cut the halve in half. Put in a pan, caramelize with soy sauce. Add the seasoning you want. Much simpler and faster and economical than turning up the oven.

[@Flippokid]

You could just add a bowl of water to the oven to add humidity. Not as tried and tested as simmer for 3 minutes, but it will work. Alternatively if you have an oven tray with a rack that fits into it, put water in the tray and lay the carrots on the rack.

[@SnakeAndTurtleQigong]

Sending gratitude from a Daoist monastery near Seattle (USA)!

[@Dman333WS]

May passion for roasting veg is renewed. Thanks

[@shogunai]

For trick number three, get some big freezer bags and get your carrots/whatever other veg in there, along with your oil of choice. Seal it up, give it a good shake and boom - no oily hands. It's a bit wasteful as the bag just gets chucked, so you should really just use your hands. But it's a hack for keeping them clean if you want to 🎄

[@danine56]

I was always lead to believe never heat olive oil ?? So could you suggest another oil please ..I always steam never boiling any veg ..this recipe looks gorjuuusss

[@nunyabiz-o]

google the difference between olive oils. Some you heat, some you don't. *The more you know*

[@annabizaro-doo-dah]

I pressed this so fast you wouldnt believe😂{later....}Aaaand I wasnt disappointed. Thank you.

[@kcvinwehoLA]

If you were combining carrots and parsnips, would you still use honey?

[@BenGoshawk]

Yes, a little would be nice. I always think less is more when honey roasting. Rosemary and/or thyme will work great alongside the honey as well.

[@kcvinwehoLA]

Lovely, thank you. I plan to make them for Christmas, and am looking forward to using your tips for a superior result to last year.

[@vinylnutter]

The other tip I have for you Ben is you try the carrots before you buy, the sweeter the taste the more sugar it has and the better the roast and taste. Try it.

[@daves1412]

Fab thank you!

[@tallypupthompson7888]

I’ve got an instant pot so it takes minimum 2 cups water, so that goes in plus a bit more, potatoes go in on a steamer rack, on top of the rack that comes with it, they get pressure cooked then riced mixed with butter, seasoning, in a serving bowl, leave to cool, cover fridge, ready for next day, you’ve also made some nice potato water, the start of your veg stock. Then same procedure, leave potato water in pot, top up as required so pot will come to pressure, and I prepare enough potatoes for roasting, pc for less time, remove to big stainless bowl with goose fat ( make sure it’s liquid form) plus seasonings, toss a bit and ready for oven for roasting. Carrots, same treatment pressure cooked, toss in bowl with oil and seasonings and roast, now you’ve made potato and carrot water stock, leeks, prepare as you do in other vid but set pc to steam for about 2 mins, and continue on with your leek gratin recipe, so now at least 2 cups of potato carrot and leek water in instant pot which then goes into gravy. All veg roasted to 90% removed cooled reheated Xmas day in hot oven, mash in microwave.

[@Adecent-exposure]

Brilliant simple explanation no mucking about keep it up Ui will share the content everywhere 👍👍👍