Don’t you just simmer carrots with some liquid, sweet stuff, and a knob of butter? We think that makes a pretty amazing glazed carrot, but is there a better way? We researched and gathered seven ...

Honey-roasted carrots are tossed in a simple seasoning mixture of butter, salt, pepper, honey, and thyme. Lisa Cericola has ...

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.

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 ...

adding a tasty butter glaze to carrots turns up the flavor and gives them a rich taste that leaves you wanting more. Even if you don't typically cook with a lot of butter, you have most likely tried ...

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 ...