Honey with a bit of butter makes a rich, sweet glaze; you won’t believe this colorful recipe keeps you on track with your plan! First, we use a large skillet to roast the carrots until softened. We ...

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 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 ...

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 ...

1 pound carrots, peeled and cut into thin slices or strips (see note) Cook the carrots and garlic in boiling salted water for 5 to 8 minutes, until tender. Drain. Whisk together the lemon juice, olive ...

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, ...

This dish is almost a cocktail, with orange liqueur and cognac both adding to the finished product. The cognac compound butter would also be a terrific finish to a steak or lamb chop. For the Butter: ...

This brown butter carrot cake bread recipe is soft, moist, and packed with warm spices, finely grated carrots, and a rich, nutty flavor. Finished with a creamy brown butter cream cheese frosting, this ...

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 ...

Warm spices, shredded carrots, and a soft, fluffy crumb give these pancakes all the flavor of classic carrot cake in a ...