With them in mind, recipe developer Tess Le Moing created this dish that she feels is "a great option to serve at your next game day party." She cooks the carrots at high heat after coating them in ...

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 ...

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 ...

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 ...

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

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 ...

Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the ...

Heat the butter in a large stock pot ... down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety.