Look, I didn’t always love cooked carrots. I had some bad childhood memories of mushy, unseasoned microwaved carrots — they got the best of me. I could munch on stick after stick of the roots raw, but cooked? No thank you. It’s probably hard to believe, coming from me. I’ve dedicated my whole career to putting vegetables in the center of our plates; I should love every vegetable, every way, shouldn’t I? Well, I don’t think so.
Cooked carrots need the right spice rubs, marinades, and accompaniments to make them sing — to balance their sweet taste, complement their texture, and ultimately, bring out their best.