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, ...

My neighbor Robert, who shops only at farmers markets for his fruit and vegetables, is one of the best home cooks I know. He’s never been a recipe sort of a guy, instead improvising in his tiny Santa ...

Preheat oven to 400 degrees. If carrots have tops, remove about an inch from root, and set aside. Scrub carrots and halve lengthwise. Place carrots on a parchment-lined baking sheet or roasting pan, ...

In a small saucepan, combine honey and chile, and set over medium-low heat. Simmer gently until honey is runny and just bubbling at edges, about 10 minutes. Turn off heat and let mixture steep at ...

Preheat oven to 425 degrees. In a medium bowl, whisk the oil, soy sauce, maple syrup, garlic, and ginger. Once well combined, toss in the carrots. Line a baking sheet with foil and spray with cooking ...

Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron ...

Roasted asparagus and carrots will become your new favorite side dish! We cook the asparagus until it's perfectly tender and delicious! It pairs wonderfully with the sweet carrots. You'll love this ...

While perusing the produce aisle of your grocery store, be on the lookout for rainbow baby carrots. We used them in today’s roasted vegetable recipe, and they really added a wonderful pop of color.