The roasting of carrots is a fairly recent discovery of mine. In my pre - roasting days, most vegetables would be boiled or at a push, steamed. This is obviously through following a long held tradition of boiling vegetables in the UK, which is curious as we also have a reputation for boiling the life out of them and reducing them to mush - a la school cauliflower - overly soft and verging on beige. Steaming always seems so appealing to me in a self satisfied smug way, but the bother often leaves me searching for an alternative, which was usually to throw them in a pan of boiling water or even chuck them in a bowl, cover with water and microwave. (Neil swears all vegetables become squeaky when they are cooked like this).
