Guest Editors

Alice Waters' Colorful Carrots with Butter and Honey

By • November 19, 2013 • 49 Comments

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This week's guest editor is Alice Waters, the visionary behind Chez Panisse and The Edible Schoolyard Project. All week, she'll be sharing recipes from her latest cookbook, The Art of Simple Food II, answering our questions, and inspiring us to get a little dirt on our sleeves. 

Today: Alice Waters shares a recipe for Colorful Carrots with Butter and Honey, which she recently stopped by our office to cook with us. (It was fun.) Read on for her carrot-cooking tips, and enter to win your own copy of The Art of Simple Food II!


Alice Waters' Colorful Carrots with Butter and Honey


This is a simple recipe, and like all simple recipes, it requires the best ingredients. Most important of all are the carrots. Choose young carrots, vibrantly fresh and alive, in as many colors as possible -- red, orange, yellow, and purple. I often peel mine if they're a bit hairy, or they seem old; but tiny, young carrots can be cooked as they are.

 Alice Waters' Colorful Carrots with Butter and Honey Alice Waters' Colorful Carrots with Butter and Honey

Colorful Carrots with Butter and Honey

Carrots (2 to 4 per person)
Butter, one knob per person
Honey, a small spoonful

Cut off the greens of the carrots, leaving a half inch of stem; peel the carrots lightly, and wash them well.


Alice Waters' Colorful Carrots with Butter and Honey


Cut the large ones in half lengthwise, but leave small ones whole. Put a pan with 1/2 inch of water in it over high heat.


Colorful Carrots with Butter and Honey


Add the carrots, a small knob of butter per person, and salt to taste.


Alice Waters' Colorful Carrots with Butter and Honey


Cover the pan and cook until the carrots are just tender.

Alice Waters' Colorful Carrots with Butter and Honey  Alice Waters' Colorful Carrots with Butter and Honey
Fun fact: Purple carrots make for purple water! 

Remove the lid, lower the heat, add a small spoonful of honey, and cook until the water is mostly gone and the carrots are gilded with a shiny glaze of butter and honey. (You can also remove the carrots, and cook down the liquid until it thickens, as we did here.)


Alice Waters' Colorful Carrots with Butter and Honey


Remove from the pan and serve right away.

See the full recipe (and save and print it) here.

Were giving away a copy of The Art of Simple Food II! To enter, tell us in the comments: What's your favorite way to prepare carrots? We'll choose a winner at random this Friday, November 22 -- unfortunately, we can't ship outside the US.

Photo by James Ransom

Jump to Comments (49)

Tags: guest editor, alice waters, carrots, honey, butter, vegetables, vegetarian, The Art of Simple Food

Comments (49)


about 1 month ago Sherezada

I have a recipe from my childhood Better Homes and Gardens cookbook that I still love, sliced carrots cooked in a glaze of honey, butter, and orange juice.


about 1 month ago Carren Stika

I enjoy them made similarly to this recipe, except I slice the carrots at an angle (about 1/2 thick), and braise them with chicken broth (a little bit less than the amount of water called for in this recipe), a few knobs of butter, and a bit of salt. Like this recipe, I cover and bring to a boil, then lower the temp to a slow simmer. When the chicken broth is almost gone and the carrots are soft (but not at all mushy!!!), I add slivers of lemon peel -- from about 1/2 lemon, and a few grinds of pepper. Then I add about 2 tablespoons of chopped parsley. I get compliments on this every time I serve it. People love the combination of lemon and carrot, and the silky butter.


6 months ago Roberta Tannahill

I like them almost any way but I love roasted vegetables coated lightly with olive oil and a sprinkle of s & p. Carrots taste great this way.


6 months ago jennwb

seriously jealous you had the opportunity to cook with Alice Waters. She is my hero!


8 months ago Nanci Kettler

I usually roast them but the above recipe could become a new fave!


11 months ago Shannon

I honestly like carrots raw the best, but roasted is also good :)


11 months ago Lisaly

Roasted with a bit of olive oil, salt and pepper!


11 months ago Julie

I shred carrots and hide them in everything-pasta sauce, sandwiches, baked goods so my kiddos benefit from the extra nutrients.


11 months ago Slldecker

I like to steam them then add a bit of butter and salt and pepper


11 months ago Michele

I like to roast them with parsnips and turnips with parsley salt pepper and sometimes brown sugar. also like them raw. Just pull them out the ground and rinse.


11 months ago Margaret

I love to make and eat picketed carrots.


11 months ago Amanda Tinker

I like to toss them after par boiling with just a little brown sugar and butter and roast them the rest of the way.


11 months ago Tenaya

I love to lightly caramelize them with some butter in a cast iron pan. With just a little sprinkle of salt at the end. (which I started doing after I got the first Art of Simple Food)


11 months ago Claudette Garley

I love to roast them!


11 months ago Christina

I love to shred carrots, add golden raisins, caraway seeds, a little honey, apple cider vinegar, salt and pepper, and let macerate overnight.


11 months ago Katie

I like to roast them in a cast iron skillet with a lid. I just add salt and olive oil. Eventually they turn into toasty goodness!


11 months ago Cynthia

I like to cook my carrots al dente, then cover with melted butter, fresh squeezed lemon and fresh dill.


11 months ago Linda

I love them shredded in a carrot salad with tangy balsamic dressing


11 months ago Krista

I love them glazed, I normally use butter and brown sugar but this honey idea sounds fantastic.


11 months ago Jenny

Roasted carrots with lots of salt and pepper and thyme, topped with a healthy dose if butter.