She cooks the carrots at high heat after coating them in buffalo sauce and butter, explaining that the latter ingredient "brings out their natural sweetness and great roasted flavor and texture." ...

Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through ...

Roasted Carrots with Orange Brown Butter and Sage. A great side dish. Your family and friends will love it. Simplicity at its ...

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 ...

Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes. Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the ...

Place carrots on a parchment-lined baking sheet or roasting pan, toss in oil, and season with salt and pepper. Roast in oven ... over medium-low heat, melt butter, and sauté pancetta and shallots ...

Tip the carrots ... the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes.

Add the sugar, cover and cook until tender, about 10 minutes. Transfer the carrots to a plate. Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the ...