Glazed Carrots With Burnt Honey and Gochugaru

To tame the sweetness of these Korean banchan-inspired glazed carrots, we burn the honey and spike the sauce with chile pepper, ginger, and a splash of vinegar.

Brown Sugar Glazed Carrots

Glazed Carrots made with brown sugar or honey, then roasted so you get the most amazing caramelised edges and toffee-like glaze! Quick, easy carrot side.

Honey-glazed carrots

A delicious honey-glazed carrots with buttermilk dressing and pomegranate

Glazed Stovetop Carrots

Making glazed carrots on the stove is something I started doing several years ago for lavish special event dinners like Christmas when the (one and only) oven is otherwise occupied with more important things. Like

Gingery Glazed Carrots

Achieving beautifully gingery glazed carrots without the benefit of restaurant-strength burners at home is easy with the addition of a little cornstarch to create a stable emulsion of fat and liquid.

Great Roasted Carrots

The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled! 

Spirited Cooking: Bourbon Glazed Carrots

Spring celebrations call for bright, fresh produce prepared with a touch of flair. Whether it's for Easter brunch, baby showers, a sunny party on the patio, or a gathering to admire April's blossoming flowers, this is my kind of celebratory dish: tender and sweet carrots tossed in glaze of booze, brown sugar, and butter.

Sous Vide Glazed Carrots

Cooking carrots sous vide ensures they never turn mushy and that they are packed with carrot-y flavor. Our recipe works every time.

Roasted Carrots With Black Sesame Dressing

Black sesame paste has a deep, earthy flavor with an edge of bitterness. With the help of little more than lemons and olive oil, it's transformed into a dressing for tender roasted carrots, which makes for a visually striking dish with contrasting flavors.

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.