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.


11 months ago Miss Frizzle

I like my carrots grated into tuna for a delicious tuna melt.


11 months ago CarlaCooks

For me, it's a toss up between pickled carrots (so, so good in a taco!) and the roasted carrot soup from Food52. But really, how can you go wrong with nature's candy?


11 months ago tommy w

I braise carrots with caramelized onion slices, lime juice, and white wine. They make for an acidic a delightful side dish.


11 months ago andie

I like grated carrots on cream cheese on a bagel topped with a mustard dill sauce. It's a yummy lunch.


11 months ago grace

Chunks of carrots thrown into a soup. I love the sweetness or adds and the bright pop of color.


11 months ago tingroo

Grated and tossed with freshly minced parsley, good quality olive oil, and sea salt.


11 months ago Brett

I have a quick honey and mustard pan-sauteed carrot recipe I like.


11 months ago calendargirl

Sliced diagonally into rustic chunks, tossed with olive oil, salt, white pepper and a bit of dried thyme, then roasted.


11 months ago Morgan Young

My favorite way to eat carrots is with a bit of butter and brown sugar. Cooked just until tender. So delicious.


11 months ago student epicure

pickled with sriracha and onions.


11 months ago ShepSF

Roasted with olive oil and salt


11 months ago Heather

Raw or juiced. I'm not a fan of cooked carrots in general - but I do adore a carrot soup made by cooking sliced carrots in butter until brown and partially caramelized, then adding water or vegetable stock and pureeing to the thickness I feel like. Sometimes I add ginger or a touch of cayenne.


11 months ago Tyler S

Simply roasted.


11 months ago belby0

Steamed with a little bit of water in the pan. When the water is gone and the carrots are cooked I toss in some of my home-made marmalade and butter. Easy breezy and kids love 'em!


11 months ago Rachel

I like to roast them after tossing them with earth balance, maple syrup and sesame seeds.


11 months ago sexyLAMBCHOPx

sautéed with maple syrup and butter.


11 months ago booglix

I love them raw, either plain, dipped in hummus, or as the star of a salad. But Ana Sortun's carrot puree, eaten with bread, olive oil and dukkah, is really delicious!


11 months ago student epicure

i love that recipe!! i make it every year for thanksgiving!


11 months ago bethgirl

In the summertime, I love to boil carrot slices until they're just starting to get tender, then toss in olive oil and raspberry vinegar. I keep them in the fridge and munch on them for a healthy snack!


11 months ago Ting

it's a way passed down by generation: thin slice the carrot, saute them with lots of minced garlic in plenty of oil until tender. If you will, slice some soaked shiitake mushroom and saute together. You will be shocked of how good it is.


11 months ago Bascula

Cut them into chunks, steam till just tender. Then mix with mayo and horseradish and pepper, top with bread crumbs if desired, and heat to hot in the oven. Yum.


11 months ago Matilda Luk

I love drizzling pomegranate molasses over roasted carrots for a sweet-sour kick.


11 months ago Adrienne

Roasted in a 400 degree oven, tossed with oil, honey and balsamic vinegar and a sprinkling of sea salt


11 months ago enbe

For the holidays, I cook them on very low heat with only a generous hunk of butter. They steam in their own juices and are so lovely and rich.


11 months ago Rachael Severn

I like them raw the best or just quickly blanched. They are good cooked, but I love the crunch the best.
I also have to admit I do enjoy dipping them in Hidden Valley Ranch Dressing from time to time....


11 months ago SallyM

My favorite way to cook carrots is roasted with a little sugar and cumin and then top with cilantro...Moroccan style sort of.


11 months ago Hannah Robie

I love to do young carrots en papillote with a little sherry, citrus and cloves.


11 months ago Shallot

I made something very similar to this on Sunday, with Maple Syrup. They were great. Maybe that is my favorite way.


11 months ago Susan B.

I love them roasted. Fresh carrots, tossed in a little olive oil, salt and pepper, roasted in a 400 degree oven for 10 min. Yum.