Butter

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

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AliceWaters

Written by: AliceWaters

56 Comments

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)
 
Claudette G. November 20, 2013
I love to roast them!
 
Christina November 20, 2013
I love to shred carrots, add golden raisins, caraway seeds, a little honey, apple cider vinegar, salt and pepper, and let macerate overnight.
 
Katie November 20, 2013
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!
 
Cynthia November 20, 2013
I like to cook my carrots al dente, then cover with melted butter, fresh squeezed lemon and fresh dill.
 
Linda November 20, 2013
I love them shredded in a carrot salad with tangy balsamic dressing
 
Krista November 20, 2013
I love them glazed, I normally use butter and brown sugar but this honey idea sounds fantastic.
 
Jenny November 20, 2013
Roasted carrots with lots of salt and pepper and thyme, topped with a healthy dose if butter.
 
Miss F. November 20, 2013
I like my carrots grated into tuna for a delicious tuna melt.
 
CarlaCooks November 20, 2013
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?
 
tommy W. November 20, 2013
I braise carrots with caramelized onion slices, lime juice, and white wine. They make for an acidic a delightful side dish.
 
andie November 19, 2013
I like grated carrots on cream cheese on a bagel topped with a mustard dill sauce. It's a yummy lunch.
 
grace November 19, 2013
Chunks of carrots thrown into a soup. I love the sweetness or adds and the bright pop of color.
 
tingroo November 19, 2013
Grated and tossed with freshly minced parsley, good quality olive oil, and sea salt.
 
Brett November 19, 2013
I have a quick honey and mustard pan-sauteed carrot recipe I like.
 
calendargirl November 19, 2013
Sliced diagonally into rustic chunks, tossed with olive oil, salt, white pepper and a bit of dried thyme, then roasted.
 
Morgan Y. November 19, 2013
My favorite way to eat carrots is with a bit of butter and brown sugar. Cooked just until tender. So delicious.
 
student E. November 19, 2013
pickled with sriracha and onions.
 
ShepSF November 19, 2013
Roasted with olive oil and salt
 
Heather November 19, 2013
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.
 
Tyler S. November 19, 2013
Simply roasted.
 
belby0 November 19, 2013
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!
 
Rachel November 19, 2013
I like to roast them after tossing them with earth balance, maple syrup and sesame seeds.
 
sexyLAMBCHOPx November 19, 2013
sautéed with maple syrup and butter.
 
booglix November 19, 2013
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!
 
student E. November 19, 2013
i love that recipe!! i make it every year for thanksgiving!
 
bethgirl November 19, 2013
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!
 
Ting November 19, 2013
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.
 
Bascula November 19, 2013
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.
 
Matilda L. November 19, 2013
I love drizzling pomegranate molasses over roasted carrots for a sweet-sour kick.
 
Adrienne November 19, 2013
Roasted in a 400 degree oven, tossed with oil, honey and balsamic vinegar and a sprinkling of sea salt
 
enbe November 19, 2013
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.
 
Rachael S. November 19, 2013
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....
 
SallyM November 19, 2013
My favorite way to cook carrots is roasted with a little sugar and cumin and then top with cilantro...Moroccan style sort of.
 
Hannah R. November 19, 2013
I love to do young carrots en papillote with a little sherry, citrus and cloves.
 
Shallot November 19, 2013
I made something very similar to this on Sunday, with Maple Syrup. They were great. Maybe that is my favorite way.
 
Susan B. November 19, 2013
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.