This is why I don't really cook. I somehow overdid yet underdid the roast carrots.
The pork is fine kind of dry but edible.. The potatoes are fine but the carrots? I don't understand how they are undercooked with as long as they baked. They baked with the pork at 400 for over a hour. I don't understand.
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A general rule for roasting root veggies and pumpkin: slice or chop to the same size so they can all cook at the same rate. Add about a half inch of water in the base of the pan so they partially steam and then, after the water has boiled away, finish off with roasting. Or cut into even-sized chunks and parcook (pre-steam) carrots, parsnips, turnips, beets, and/or celeriac till soft, then baste with light olive oil or butter and add to the rest of the bake in the oven for the last ten minutes.
Good cooking requires a lot of information about different foods and cooking techniques - as well as understanding nutrition and kitchen chemistry. If you're seriously interested, take classes for beginners, or buy a cookbook for beginners and just practice. Once you've mastered the basics, it's easy to be creative, have great fun, enjoy the delicious results, and have a much healthier diet.
