Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...

This recipe blends carrots with savory spices and other rich flavors. Serves 6Carrots2 lbs large carrots, peeled and quartered into similar size pieces to ensure consistent cooking3 T butter, melted3 ...

This week’s Recipe of the Week contributor is Sarah Britton, photographer, food blogger and author of veg-centric cookbook, Naturally Nourished. If you’re still not convinced that simple food can be ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water evaporates, ...

In this episode of In The Kitchen With Matt, I will show you how to make roasted carrots with honey butter. This roasted ...

Since its founding in 1993, America's Test Kitchen has conducted research in test kitchens (and through the efforts of thousands of volunteer test cooks across the country) to improve and perfect ...

Although there are many ways to make honey glazed carrots, I prefer a hands-off approach. Some recipes call for cooking the carrots on the stovetop, but I opt for the oven so that the carrots can do ...

Sweet with a rich caramel-like goodness — that’s the flavor personality of butter-coated carrots when high-heat roasted. I prefer to use medium-large to large carrots, ones that are 1- to 1 1/2-inches ...

Carrots are more versatile than you think. Using a Food Network recipe as my guide, I made a custard with five egg yolks (the original recipe called for nine, which tasted ridiculously eggy), cream ...

Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...