Combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, 1 teaspoon lemon zest, 2 teaspoons lemon ...

Eh, what’s up, doc’? Friday is International Carrot Day, so what better time to sink your teeth into a little history and ...

From adding chili oil for spice to covering them with a maple glaze, you can easily upgrade your next dish of roasted carrots ...

Cooked or raw, sliced or grated, it seems we cannot get enough of the carrot. It has topped a league table of Britain's favourite vegetables, beating the potato into second place. Overall ...

When I was growing up, my parents never, ever served cooked carrots for dinner. Nor were they even mentioned as a possible ...

When winter hangs on or spring seems yet to start, often the only way to brighten it is at the table. From breakfast or ...

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 ...

Place the roasted carrots over the base in an attractive pattern, then add the roasted beetroot slices on top and the cooked red onions. Season with salt and pepper as you go. On a lightly floured ...

Add the onion and cook, stirring occasionally ... Meanwhile, for the carrot-top pesto: Combine the almonds, parmesan, red pepper flakes, 1 cup of the reserved carrot tops, 1 teaspoon lemon ...