Carrots aren’t just for savory dishes—they shine just as brightly in desserts. Their natural sweetness makes them the perfect ...

In Canada and Australia, Nantes carrots are a common type found in markets and grown in local gardens. Kuroda carrots are the ...

Choose firm carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are more tender than large ones and need very little cooking. FAQs about BBC Food ...

A great side dish to any roast, or with Christmas dinner, these thyme-speckled honey roasted carrots are cooked to enhance their natural sweetness. Preheat the oven to 200C/ 180C Fan/Gas 6.

But don’t forget that carrots can also be culinary chameleons, destined for both sweet and savory recipes. You can serve them raw dipped in ranch dressing, offer them up sticky and glazed for ...

Preheat oven to 400 degrees. If carrots have tops, remove about an inch from root, and set aside. Scrub carrots and halve lengthwise. Place carrots on a parchment-lined baking sheet or roasting ...

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 ...

Although carrots can certainly be eaten raw, they can also be cooked in just ... For example, take this honey-roasted carrot with feta and dill recipe by recipe developer and photographer Caitlin ...