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 ...

1 pound carrots, peeled and cut into thin slices or strips (see note) Cook the carrots and garlic in boiling salted water for 5 to 8 minutes, until tender. Drain. Whisk together the lemon juice, olive ...

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 ...

Chef, television personality and author David Rose is stopping by the TODAY kitchen to share a few of his favorite fast and flavorful grilling recipes from his cookbook, "EGGin': David Rose Cooks on ...

Parboil (blanch) the carrots in boiling salted water and refresh in cool water (not ice water; baby carrots are too delicate). The carrots should be firm and not mushy. Heat the butter in a large ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jessica is working on some Thanksgiving side ...

MACON, Ga. — It's time to start thinking about what dish you're bringing home for Thanksgiving. Don't worry Helms Culinary Instructor and Chef Lynae Radke returned back to the 13WMAZ to make Maple ...

05:02, Wed, Nov 19, 2025 Updated: 07:31, Wed, Nov 19, 2025 Carrots are a go-to vegetable for many families, no matter the dinner. They’re tasty, nutritious, and so simple to make. Whether you like ...

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 ...