Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a ...

Glazed carrots may just be the closest we'll ever get to eating literal candy for dinner. Sticky, tender, and sweet with just the barest hint of earthiness, they're a beautiful side to serve alongside ...

This sticky carrot recipe takes just 20 minutes to create and doesn't require the act of parboiling the vegetables beforehand. If you're not well versed in cooking, then carrots can often be a bland ...

Locally grown carrots are in farmers' markets and farm stands right now, and though they're sweet eaten raw, they're doubly good roasted. The basic method is pretty simple -- you drizzle them with ...

5 large carrots, diagonally sliced about 3/8-inch thick 1 medium-large onion, quartered lengthwise, sliced crosswise about ¼-inch thick 1. Heat the oven to 375 degrees. Combine the carrots and onion ...

Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour ...

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