Garlic Herb Roasted Potatoes, Carrots, and Zucchini bring bold flavors and a satisfying crunch to your table. This dish isn't ...

When it comes to comfort food, simple ingredients and easy preparation often deliver the best flavor. This One-Pan Roasted ...

Roast potatoes and Yorkshire puddings might usually steal the show when it comes to a good Sunday roast, but these honey-roasted carrots and parsnips won’t go unnoticed either. Mary Berry’s ...

Toast the hazelnuts while the carrots roast by placing the hazelnuts in a skillet over medium heat and toasting for about 5-8 ...

At Greens, a vegetarian restaurant in San Francisco, Executive Chef Katie Reicher waits eagerly each year for the potaotes to ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

Add warm roasted carrots, strained raisins and toasted pistachios, and toss to combine. Transfer carrot mixture to a platter. Drain raw carrot curls and pat dry. Scatter raw carrots over roasted ...

To serve, arrange roasted carrots on a platter. Drizzle all over with 2 tablespoons hot honey and sprinkle with toasted pecans. Serve warm or at room temperature.

It tastes delightful with potatoes and is also excellent when drizzled over charred broccoli or poached eggs. Preheat the oven to 200C. Slice the carrots lengthwise and arrange them in a baking tray.

To avoid overcooking, the carrots and potatoes go in first, with the cabbage added for just the last 45 minutes. Should the meat or the vegetables go in the pot first? It really depends on what ...