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 ...

All too often, side dishes are treated as an afterthought, but with a few simple tweaks, you can take a simple ingredient such as a carrot and make it into a showstopper. Upping your side dish game is ...

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 ...

Are you looking for a tasty way to turn carrots into a mouthwatering side dish? While raw carrots have a crisp bite and ...

This is an archived article and the information in the article may be outdated.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 ...

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 ...

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 affordable, delicious, and versatile. You can pickle them, grill them, air fry them, or even make a bacon substitute with them. The options are endless, and we haven’t even mentioned ...

1. Boil carrots in a large amount of salted water until they are tender. Test by piercing a piece of carrot with a paring knife. 2. Remove from water and plunge into ice water. Drain and reserve until ...

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 ...