Boiling then roasting beats raw going into the oven every time for carrots

I tested this side by side last Sunday for a family dinner. One batch of carrots went straight into a 400 degree oven with oil and salt. The other batch I boiled for 5 minutes first, then tossed them in the same oil and salt and roasted them. The boiled ones came out tender all the way through with caramelized edges in 20 minutes. The raw ones were still crunchy in the middle after 35 minutes. Has anyone else tried blanching veggies first for a faster roast?

2 comments

2 Comments

nelson.cameron16h ago

Honestly, I kind of disagree. I've done this test a few times and found the blanched carrots get waterlogged and lose sweetness. The raw ones take longer, sure, but they concentrate that natural sugar way better and the texture is firmer in a good way. I'd rather wait the extra 15 minutes for a better result, personally.

cameronb525h ago

Tried it both ways and honestly I landed somewhere in the middle. I do a quick 30 second blanch just to soften them up a bit but then finish them in the pan with some butter and honey so they still caramelize and keep that sweetness. Works great for me!