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 ...

Bake pie until golden brown, 20 to 25 minutes. Top with buttered vegetables. Serves 4 to 6. Blanch in separate pots until al dente: 6 baby carrots, 6 baby zucchini, 6 cauliflower florets ...