Steam-Roasted Carrots with Cumin Recipe on Food52 (2024)

FAQs

Do carrots cook faster steamed or boiled? ›

First, it requires minimal equipment: saucepan, lid, and burner. Second, it's fast—about 25 percent faster than steaming. That's because boiling water transfers heat to the carrots faster than steam does, thus breaking down pectin more quickly so the carrots soften more quickly.

Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting. The texture will be firm-tender with just the right amount of caramelization on the outside.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout.

Essentially, if your aim is to preserve nutrients, light steaming is the way to go, but the thing is, flavour and enjoyment play a major part in food, too. “If roasting vegetables means you enjoy them more, then by all means roast them,” Hope says.

Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Transfer to a plate and serve.

Flavor Enhancements

Use spearmint, marjoram, a small bay leaf, thyme, grated ginger root, chopped chives, dill or parsley.

Using the wrong pan

Yes, you can roast vegetables in a casserole dish or even a cake pan. But the high sides make it harder for the water inside of the vegetables to evaporate during baking, setting you up for sogginess. Instead? Use a simple rimmed baking sheet.

Your vegetables are about to get even crispier with this simple tip. The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast.

Carrots have calcium and vitamin K, which are important for bone health. They might help you lose weight. Carrots have very few calories per serving. Also, the fiber in carrots can help you feel full, so you won't eat as much, reducing calorie intake overall and supporting weight loss.

Why are roasted carrots good for you? ›

Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants ( 1 ). They also have a number of health benefits. They're a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

Steaming makes your vegetables taste better. Steaming is faster than boiling. Steaming is far more energy- and time-efficient than boiling.

Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient.

To prepare broccoli florets, you can try either boiling for 10-15 minutes, steaming for 5-10 minutes, or sauteing them in a stir fry for 5-8 minutes for the perfect texture. For sliced carrots, either boil for 5-10 minutes, steam for 4-5 minutes, or sauté for 3-4 minutes to retain colour, nutrients and crunch.

Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes. Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.