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Stovetop Tzimmes With Carrots and Raisins
In this simple stovetop Passover tzimmes, orange juice, honey and plump raisins highlight the natural sweetness of the carrots.
Honey-glazed carrots
A delicious honey-glazed carrots with buttermilk dressing and pomegranate
Carrots Roasted in Coffee Beans From 'Coi'
I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top.
Roasted Carrots With Harissa and Crème Fraîche
Spiced roasted carrots get a cooling dollop of crème fraîche.
Chilled Carrots With Tahini-Ginger Dressing
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Quatre Épices Glazed Carrots
Little, sweet baby carrots simply prepared in a savory, spiced glaze of ginger, cloves, nutmeg, and pepper is perfect for the holidays.
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The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Sautéed Root Vegetables With Soy Sauce and Honey
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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.
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.

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Mile End's Tsimis

For a traditional dish, Tsimis doesn't have the best reputation—most references to the dish include the words "mushy" or "cloying." Noah and Rae Bernamoff, however, employ some tricks in their recipe in The Mile End Cookbook to update the dish. They first roast the carrots to develop complexity and cook them almost all the way through in dry heat. Next, the carrots are tossed in a honey-thyme mixture with a mix of dried fruit and ginger. Finally, a huge handful of toasted sunflower seeds are tossed in for contrasting texture and slightly bitter, nutty bursts of flavor.

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