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magazine sherry vinegar and molasses glazed carrots
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With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.
4.6
(4.61)
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Carrots need not be boring. These are sweet and sticky, with a hint of orange and ginger.
5.0
(5)
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Citrus brightens up the flavor of this glazed carrots recipe. Learn how to make this recipe and more in our online cooking class with Sur la Table.
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(4)
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Salty-sweet miso glazed carrots topped with a savory scallion gremolata makes the perfect Thanksgiving side dish.
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(4)
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Shawarma spices aren’t just for chicken and meat.
5.0
(4.94)
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For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.
3.3
(3.27)
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A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.
4.0
(3.9)
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A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.
5.0
(4.75)
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Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.
4.7
(4.67)
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For ease, use the peeled baby carrots sold in plastic bags in the produce section of most supermarkets.
1.0
(1)
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The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar.
2.5
(2.5)
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Chicago chef at Mott Street Edward Kim uses mild rice vinegar and a fair amount of sugar to yield a less acidic brine and a bright-tasting pickle.
4.3
(4.31)
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The tangy-spicy yogurt sauce here means no more boring carrots.
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The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.
3.0
(3.01)
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These will be sweet and chewy when done and are the perfect decorations for BA's Best Carrot Cake Recipe.
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(5)
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At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.
3.6
(3.57)
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Ras-el-hanout, meaning "head of the shop," is a complex North African spice mixture that imparts a blend of aromatic, spicy, and earthy flavors.
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(5)
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The sugar in the spice rub can burn if cooked too long, so watch these closely.
4.3
(4.33)
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Steal Brooklyn chef Sean Rembold's Reynard restaurant move: Use one ingredient—carrots—two ways.
4.0
(3.9)
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This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.
3.0
(3.01)