Don't Boil Or Steam Carrots: Roast Them With A Pinch Of Baking Soda For Amazing Results - Tasting Table

"The Maillard reaction is a chemical process that happens when amino acids (from proteins) and natural sugars interact under heat. It's what gives seared steak its savory crust, bread its golden-brown color, coffee its roasty depth, and roasted vegetables their nutty, complex flavor. A pinch of baking soda makes the carrots' surface more alkaline, triggering the Maillard reaction at a lower temperature and helping them brown faster and develop richer flavors."

"Roasting carrots is simple and rewarding. Just peel and prep, season well (try tajin and red pepper flakes if you're feeling adventurous), drizzle with olive oil, maybe toss in a few cloves of garlic, and let the oven do its work. Even without much work, roasted carrots turn out sweet, tender, and deeply flavorful. But add just a pinch of baking soda while seasoning, and their natural sweetness is lifted to a whole new level."

Roasting carrots with a pinch of baking soda intensifies their natural sweetness and browning. Baking soda raises surface alkalinity, accelerating caramelization and enabling the Maillard reaction at lower temperatures. Simple prep—peeling, seasoning (try tajin, red pepper flakes), olive oil, and optional garlic—produces sweet, tender, flavorful results. Small, organic carrots retain more sweetness than larger ones and roast better. The chemical changes produce richer bittersweet flavors, a golden-brown exterior, and toasty aromas. Slightly alkaline conditions help vegetables brown faster and develop complex, savory notes that elevate ordinary roasted carrots.

Read at Tasting Table