These Cider Glazed Carrots with Walnuts were developed as part of a Christmas Eve dinner menu, but they would be just as delicious on a weeknight with roasted chicken or pork chops. Made with a ...

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 ...

Bring a large pot of water to a boil and blanch the carrots until they are no longer raw but still a bit crisp, 2 to 3 minutes. Drain the carrots and set aside. In a medium bowl, combine the butter, ...

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 ...

Did you know? Just one carrot can provide double the amount of vitamin A recommended, promoting eye health! These root vegetables are great raw, cooked and glazed—as in this week’s recipe! Cook ...

Lynne Tolley from Miss Mary’s Boarding House made Whiskey Glazed Carrots, and a Jack Apple Mule cocktail (see recipes below). For more information about Miss Mary Bobo's Boarding House in Lynchburg, ...

The secret ingredient is ginger beer. Alton Brown's Ginger-Glazed Carrots only require four ingredients: carrots, ginger beer, butter, and chili powder. The carrots are a little sweet and a little ...

Whether you reserve this side dish for a special occasion or eat it all year long, glazed carrots are a classic that will never go out of style. Why steam them when, with the help of three basic ...

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 ...

1. In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over ...

1. Peel the carrots and cut lengthwise in half. Cut crosswise on the diagonal into ¼-inch thick slices. Bring a pan of water to a boil and add ½ teaspoon salt. Add carrots and time 4 minutes. Test for ...