Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Basic Roasted Carrots Be the first to rate & review! To achieve good color and caramelization on carrots, chef Hugh Acheson sautés them in oilve oil and butter before finishing them in the oven. The carrots should be tender on the outside and have some crispiness in the middle, he says. Slideshow: More Carrots Recipes By Hugh Acheson Hugh Acheson Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Abby Hocking Total Time: 20 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 2 teaspoons unsalted butter 2 teaspoons extra-virgin olive oil 1 pound medium carrots with green tops, scrubbed well, greens reserved for another use 3/4 teaspoon kosher salt 1/2 teaspoon pepper Directions Preheat the oven to 375°. In a large heatproof skillet, melt the butter with the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Transfer the skillet to the oven and roast the carrots for 6 to 8 minutes, until they are just tender but still crisp in the center. Transfer to a plate and serve. Originally appeared: March 2017 Rate It Print