In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water ...

According to Rosemary Gill, the school's director, butter is the key to achieving roasted carrots with a deeper, more complex flavor. Butter not only caramelizes the carrots but also adds a ...