My maple glazed carrots transform a handful of simple ingredients into a melt-in-your-mouth side dish that delights ALL the ...

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 ...

I don’t remember the first time I ate roasted vegetables, but it wasn’t among the first of my eating or cooking experiences. What’s now a cliché — a mixture of, like, potatoes, turnips, celeriac, ...

This recipe blends carrots with savory spices and other rich flavors. Serves 6Carrots2 lbs large carrots, peeled and quartered into similar size pieces to ensure consistent cooking3 T butter, melted3 ...

This week’s Recipe of the Week contributor is Sarah Britton, photographer, food blogger and author of veg-centric cookbook, Naturally Nourished. If you’re still not convinced that simple food can be ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water evaporates, ...

It’s no secret that the right side dish can make the whole meal better. Whether you’re serving up juicy mains or quick ...

Since its founding in 1993, America's Test Kitchen has conducted research in test kitchens (and through the efforts of thousands of volunteer test cooks across the country) to improve and perfect ...

Sneaking vegetables into unexpected foods has long been a tactic parents have used to ensure their picky-eating kids don't develop scurvy. But, considering most adults (even the healthy runner types!) ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...