Recipe of the week: Roasted Carrots and Shallots With Lemon and Thyme

“Most of the time when I roast carrots, they come out dry, shriveled, and jerky-like,” said Rachel Toomey Kelsey in Cook’s Illustrated. The problem is that carrots contain “more pectin than any other vegetable, and even many fruits”; that complex carbohydrate takes a long time to break down. The solution is to precook the carrots covered in foil. This creates a “heat-stable form,” meaning that the carrots will stay moist even after you turn up the heat to give them a tasty caramelization. The process works just as well when parsnips, fennel, and shallots are sharing the pan.

Roasted Carrots and Shallots With Lemon and Thyme

1 lb carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces

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6 medium shallots

1 tsp chopped thyme leaves

2 tbsp unsalted butter, melted

Salt and ground black pepper

1 tsp lemon juice

Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots, shallots, thyme, butter, ½ tsp salt, and ¼ tsp pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet in a single layer.

Cover tightly with foil; cook 15 minutes. Remove foil; continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Toss with lemon juice, transfer to platter; salt and pepper to taste, and serve. Serves 4 to 6.