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My carrots came out crispy for the first time after years of soggy ones
I tossed cut carrots in a teaspoon of oil and cooked them at 380 for 14 minutes, shaking the basket at the 7 minute mark. I used to get soft, sad carrots every time, but this batch had actual crunch on the edges. What I learned is that drying them with a paper towel before oiling makes a big difference, and so does not crowding the basket. Next I want to try parsnips the same way, has anyone done that and did they need more time?
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ryanc634d ago
How long did you go with the parsnips? They're denser than carrots so I'd add a few minutes and maybe cut them a bit thinner. Drying them off first is huge too, same deal as the carrots.
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