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 ...

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.

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… ...

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 ...

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 ...