Alice Waters' Colorful Carrots with Butter and Honey

November 19, 2013

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!


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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

See what other Food52 readers are saying.

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    Diane Angius

Written by: AliceWaters


Nessho January 21, 2018
Carrots Marsala. Pretty simple recipe with only a few basic ingredients: butter, salt, marsala and carrots.
Patricia M. January 19, 2018
Soup! With warm spices! Pureed!
Edith F. January 19, 2018
Looks good.
Julia Child's glazed carrots are my favorite so far. I make 5 pounds for Thanksgiving and Christmas. This looks a bit simpler!
karen October 26, 2015
I like to pan cook with a little orange juice, butter and cinnamon. Sprinkle of toasted sliced almonds at the end.
Diane A. September 1, 2015
Roasted with equal parts harissa and maple syrup, a pinch of chili flakes and salt and pepper. Use young carrots or cut older ones lengthwise. roast about 30 minutes at 420.
Margaret September 1, 2015
I love to make pickled carrots.
P B. September 1, 2015
Fresh ginger honey and butter glaze w parsley after
Sherezada September 15, 2014
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.
Carren S. September 14, 2014
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.
Roberta T. April 12, 2014
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.
jennwb April 11, 2014
seriously jealous you had the opportunity to cook with Alice Waters. She is my hero!
Nanci K. March 7, 2014
I usually roast them but the above recipe could become a new fave!
Shannon November 22, 2013
I honestly like carrots raw the best, but roasted is also good :)
Lisaly November 22, 2013
Roasted with a bit of olive oil, salt and pepper!
Julie November 21, 2013
I shred carrots and hide them in everything-pasta sauce, sandwiches, baked goods so my kiddos benefit from the extra nutrients.
Slldecker November 21, 2013
I like to steam them then add a bit of butter and salt and pepper
Michele November 21, 2013
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.
Margaret November 20, 2013
I love to make and eat picketed carrots.
Amanda T. November 20, 2013
I like to toss them after par boiling with just a little brown sugar and butter and roast them the rest of the way.
Tenaya November 20, 2013
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)