Cooked Carrots


Makes 4 servings. 

Tarragon enhances this simple, nutritious and delicious dish.


  • 3 shallots

  • 6 medium carrots (about 1pound)

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon light brown sugar

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

  • 5 sprigs tarragon, remove leaves.

  • 2 tablespoons water


  1. Chop the shallots finely in a food processor fitted with the steel blade and place into a medium saucepan.

  2. Remove the steel blade and attach the thin slicing attachment. Slice the carrots into thin rounds. Add to the saucepan along with the remaining ingredients and combine.   

  3. Bring to a boil over high heat, reduce the heat, cover, and cook gently for about 15 minutes. The carrots should be almost soft.

  4. Season to taste with salt and pepper.


Roasted Whole Carrots

Roasted Whole Carrots.jpg

Makes 4 servings.

This is a spring variety of carrots, which are sold in multicolored bunches with beautiful green leaves.   


  • 12 carrots, with about 1 inch green top
  • 2 tablespoons extra- virgin olive oil 
  • 1 tablespoon light brown sugar
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 400F.
  2. Scrub the carrots and dry well. Arrange in a single layer on a foil lined roasting pan. 
  3. Drizzle with olive oil and toss with the other ingredients to combine.
  4. Roast for about 45 minutes, or until well browned and caramelized around the edges. Turn over midway during roasting.

Roasted Carrots, Parsnips and Beets

Roasted Root Vegetables with Sage.jpg

Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 


  • 2 medium carrots
  • 2 medium parsnip
  • 2 medium golden beets
  • 3 tablespoons extra-virgin olive oil
  • 5 sprigs of sage, plus a few leaves for garnish
  • 1½ tablespoons maple syrup
  • 1 Tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 425 F.
  2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
  3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
  4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
  5. Discard the sage sprigs.
  6. Slice the sage leaves thinly and garnish.