Growing up in the midwest, carrots were at the forefront of most of my family dinners, but they weren’t the most exciting dish on the table. Usually, they were an afterthought and were simply there to ...

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 ...

These Cider Glazed Carrots with Walnuts were developed as part of a Christmas Eve dinner menu, but they would be just as delicious on a weeknight with roasted chicken or pork chops. Made with a ...

Bring a large pot of water to a boil and blanch the carrots until they are no longer raw but still a bit crisp, 2 to 3 minutes. Drain the carrots and set aside. In a medium bowl, combine the butter, ...

Carrots are so much more intriguing than they usually get credit for. They have both a savory quality, which hints of the earth they come from, and enough sweetness to be dessert-worthy (hello, carrot ...

Did you know? Just one carrot can provide double the amount of vitamin A recommended, promoting eye health! These root vegetables are great raw, cooked and glazed—as in this week’s recipe! Cook ...

Maple Glazed Carrots are the perfect side! Tender carrots tossed in a brown sugar glaze will make the best addition to your ...

Add the carrots to a frying pan and and cover with water. Boil the carrots until a toothpick passes through them easily. While the carrots boil, add the miso, honey, and white wine to a small bowl and ...

To bring the dish together, mix the sugar, salt, and spices together, then add the pepitas and an egg white. Stir until ...