Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

In a medium bowl, mix together the carrots, melted butter and salt. Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes.

Directions Cut 8 carrots into 1-inch sticks. Toss with 1 chopped red onion, 1 tablespoon walnut oil, 1/8 teaspoon allspice, and salt to taste on a baking sheet. Roast at 425 degrees F, 10 minutes.

Brown aromatics to boost flavor. Ree browns onion halves and carrots in a hot Dutch oven to caramelize them and add flavor to the pot roast braising liquid.

Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes.

Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint.

This carrot side simply involves roasting spice-rubbed carrots and red onions until charred and tender. To finish, they are topped with a sweet and sour mixture of dates simmered with honey and ...

Turn the heat down to medium, add in the butter, carrots, potatoes, onions and season with salt and pepper. Cook, stirring occasionally, just until the vegetables begin to pick up a little color ...

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

There’s something undeniably comforting about a pot roast, and our recipe has it all: the melt-in-your-mouth meat, perfectly tender vegetables and a rich sauce to top it all off.