Welcome back to the kitchen! In this video, we're turning ordinary, past-their-prime carrots into a sensational side dish ...

If you’re serving just two people, halve this number again and cook around 250g of carrots. Drain them once ready, toss in the herby butter and serve straightaway with your main.

as Le Moing assures us that "the slight char you get from the burnt butter makes [the dish] taste meaty." Once the carrots ...

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 ...

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 ...

Leave very young carrots whole. Put them in a saucepan with butter, water, salt and sugar. Bring to the boil, cover and cook over a gentle heat until tender, by which time the liquid should have ...

In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender ...

Bring to a boil and cook until just slightly ... Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle ...

Preheat the oven to 400 degrees. Lay the peeled whole carrots on a baking sheet. Mix together all ingredients of the glaze ...

Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom ...