Once You Make Melting Carrots, You'll Never Turn Back To Your Old Ways - Tasting Table

"Similar to melting broccoli, melting cabbage, or the original melting veg - fondant potatoes, melting carrots are the latest "it girl" in this viral veggie trend. And just like the others, they live up to their name with a silky, melt-in-your-mouth texture that rivals firmer results and cooking techniques with its deeply-soaked flavor and buttery-smooth tenderness. In a fairly simple two-part process (comprised of quick, high-heat roasting, finished with a flavor-infused braise), this short 10-minute prep,"

"A winner in both taste and time, it starts with washing, peeling, and halving your carrots to ready them for the oven. (Try cutting them on a bias, resulting in elegant 3-inch ovals, for a more uniform look.) Once sliced, toss them with 3 tbsp of ghee (some folks use one part olive oil to two parts butter). This helps ensure you won't encounter burnt butter solids while avoiding the need to balance olive oil and butter."

Carrots offer beta-carotene, fiber, potassium, natural sweetness, long shelf life, and low cost. Melting carrots produce a silky, melt-in-the-mouth texture with deeply soaked flavor and buttery-smooth tenderness. The method uses a two-part process: quick, high-heat roasting followed by a flavor-infused braise. Preparation involves washing, peeling, halving or bias-cutting carrots into uniform ovals, then tossing with about 3 tablespoons ghee (or a two-to-one butter-to-olive-oil blend) and half to one teaspoon salt. Roast at 425°F for 20 to 30 minutes, flipping halfway, with timing adjusted for carrot thickness. The short prep frees time to tend other meal components.

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