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." ...

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

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 ...

Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives.

melt butter, and sauté pancetta and shallots, 5-7 minutes. Add hazelnuts and garlic and continue to sauté until buttery and golden, a few minutes more. Remove carrots from oven, let cool ...

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 ...