After trying this recipe, I've adopted the belief that all vegetables should be roasted with butter and Parmesan and served with a honey mustard dipping sauce. For now, I'll settle for these carrots, ...

Roasted carrots are the no-fuss side dish that we all need. Pop long quartered pieces into the oven and walk away while you prepare the rest of the meal. You have to plump golden raisins in a spiced ...

Brown sugar glazed carrots are a timeless side dish that brings sweetness to any meal! With their shiny, beautiful glaze and tender texture, they fit nicely alongside a holiday roast or a simple ...

The sweetness of the roasted carrots, the kick of acidity from the lemon and the savory, umami punch of walnuts, Parmesan and and garlic combine to make this simple dish a showstopper. Heat oven to ...

Sweet with a rich caramel-like goodness — that’s the flavor personality of butter-coated carrots when high-heat roasted. I prefer to use medium-large to large carrots, ones that are 1- to 1 1/2-inches ...

If you want to get fancier with these beets and carrots, try drizzling them with this Tahini Yogurt Sauce or serving with a Horseradish Aioli. [feast_advanced_jump_to] Preheat oven to 450 degrees.

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. In a large bowl, toss the carrots, orange juice, sliced oranges, honey, olive oil, and a generous pinch each of salt and pepper.

Instructions: Peel the carrots and cut them into halves lengthwise or leave them whole if the ends are thinner. Rub them with salt, black pepper and olive oil and lay them flat on a baking sheet.

This Thanksgiving, take your roasted carrots up a culinary notch with this flavor-packed recipe from Jeff Mattia, chef/partner of Pyre Provisions in Covington, Louisiana, and Pyre BBQ, slated to open ...

Designer and cookbook author Peter Som with his Gala Carrots, a fridge-cleanout recipe he created after attending the Met ...

A.E. Finley YMCA Communications Director Nancy Cummings serves up this go-to side carrot dish that's high in taste and low in fat. "I’m a nut for roasted veggies," Cumming said. "It just brings out ...