If you grew up eating mushy cooked carrots from a school cafeteria or overworked mom, you’ll probably be tempted to skip over this recipe. I urge you to give it a chance. Carrots cooked in an open pan and glazed by a little butter and sugar remain bright and crisp-tender, like properly cooked pasta or Grilled Asparagus, with just a hint of bonus sweetness. Try it once, and you’ll never boil carrots again.
Although the recipe works with any carrots—store bought or homegrown, baby carrots in May or storage carrots in January—it shines in August. The carrots I pull in late summer are finger thick, crunchy, and naturally sweet. Best of all, they come with gorgeous green, feathery tops that can be mixed into a tasty, herb-heavy salsa. If you aren’t growing your own carrots, ask your farmer to leave the tops intact and use them the day you pick them up at the market or receive your CSA share.
Learn to make Glazed Carrots and Carrot-Top and Herb Salsa