blue artichoke

GC is an ideal husband in many ways, but it's his culinary adventurousness that makes him a pleasure to cook for. He'll try anything I set before him. He doesn't always like everything, but never one to waste food, he rushes through the parts he doesn't like to get them out of the way, then enjoys the rest of his meal. For example, GC doesn't particularly like cooked carrots. He doesn't insist that I omit carrots from recipes, though, he'll just pick through the soup (or whatever), eat all the carrots first, then continue on as if they were never there.

I take his food dislikes as a challenge. How can I prepare carrots so that GC will like them? One reason I got interested in cooking was to find a way to make gross foods palatable to me. (Roasting Brussels sprouts works for me!) That challenge has extended to GC. Here's an answer to the carrot conundrum:

Sugar-Glazed Roasted Carrots

1 1/2# medium carrots, peeled and cut into 2 by 1/2" pieces
2 tablespoons unsalted butter, melted
1 tablespoon dark brown sugar
1/2 teaspoon table salt
1/2 teaspoon ground black pepper

1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes.

2. Toss carrots, melted butter, sugar, salt, and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.

3. Remove pan from oven, toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.

Serves 4 to 6

Cook’s Country, 2/2006

Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the vegetable’s natural sugars and browns the exterior, leaving the interior tender and moist. The narrow tips of the carrot slices will scorch, so trim them or learn to love blackened carrot tips (as I do).

Getting to Know All About You: What's your least-liked vegetable?