Smashed carrots will be your new go-to veggie side dish. Place a rimmed baking sheet in the oven, then heat the oven to 425ºF ...

Spring ragout of baby carrots Total time: 25 minutes Servings: 4 15 baby carrots (about 1/2 pound) in mixed varieties of different colors such as Cosmic Purple, Nantes and Solar Yellow 2 ...

Instructions: Fill 12-inch skillet with about ¼ inch water. Place carrots, margarine, and ¼ teaspoon salt in skillet and heat to boiling over high heat. Reduce heat to medium-low; cover skillet ...

Anne Quatrano is the award-winning chef behind four Atlanta restaurants: Bacchanalia, Floataway Cafe, Quinones, and Abattoir—as well as the Star Provisions market. This recipe is featured in her ...

For me, one of the greatest pleasures of spring can be found in my weekly Sunday-morning visits to our local farmers’ market with my two young sons, who love to join me in sampling and select… ...

1. Place the carrots in a skillet with the butter, sugar, salt and one-half cup water. Cook over medium heat, stirring occasionally, until the liquid is evaporated. 2. Stir in the lemon juice and ...

2 tablespoons dark brown sugar. A1/2 teaspoon salt. 1 teaspoon freshly ground black pepper. Trim the carrots, leaving 1 inch of the greens attached.

Where do baby carrots come from? There are a couple of answers. First, they come from a field of dirt, same as all the other carrots. But they also sprang from the mind of a clever California ...

“Saladish” author Ilene Rosen suggests saving the tops from farmers market carrots and transforming them into a tasty pesto. Carrots: Heat oven to 400 degrees. Trim the carrots, leaving ½ ...

Directions Preheat oven to 350 F. Mix the flour, spices, baking soda and salt in a large bowl. Set side. Beat butter and sugars in large bowl with electric mixer on medium speed until light and ...