Make sure that the carrots are covered with a coating of oil. If you use sliced carrots in this recipe, then the baking time can be reduced to 15 minutes at 425 degrees F. However, slicing whole ...

Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking ...

you can actually buy a bag of carrot slices in the produce section of the grocery store. You can use those in this recipe ...

I loved assembling all those different root vegetable colours. Roasting the veg first gives you deeper, sweeter flavours – the carrot-top pesto is remarkably delicious, too. I find it very ...

Carrots are rich in vitamin A, vitamin B, and fibre. They are low in fat and are packed with antioxidants which help improve vision It is a healthier alternative to normal potato chips. Tap to ...

Peel carrots and slice into rounds as thick as a nickel. Transfer carrots to a large bowl and toss with salt and 1 tablespoon olive oil. In a medium, chilled bowl, whisk heavy cream until it holds ...

About one hour before it was done cooking, I added in seven sliced carrots. My mom has also used whole baby carrots in the past; either works for this recipe. After cooking on low heat for five ...

Justine characterises her creation as a "sugar-free take on the traditional carrot cake topped with a zingy orange cream cheese frosting for a tasty treat". The recipe serves up 12 slices ...