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.

If you wish, add some butter and honey to the cooked carrots by stirring until the butter is melted and the carrots are ...

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

Simmering carrots in butter as well as water is a simple way to add richness. They absorb the butter as they cook, becoming sweet and soft. Simmering in a wide, open pan means the water evaporates ...

Instead, we recommend using a semi-blunt knife (like a butter knife) to check whether your carrots are cooked through. If it passes through with no resistance, then you know that you're ready to go.

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 ...

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For Olson's Southern-inspired candied yams, you'll need peeled thick-sliced red garnet yams, cornstarch, melted butter, ...