These roasted carrots are caramelized to perfection and drizzled with a simple tahini dressing. Using rainbow colored ca ...

Pepper jelly adds a touch of Southern-loved heat to this classic side dish.

Mix together. Roast for 10-15 minutes, or until the carrots are tender and golden-brown. To serve, transfer the carrots to a serving bowl and garnish with the chopped chives.

Once the quinoa has fluffed and the spinach has wilted, I toss it with some of the dressing and then add the roasted carrots and onions, as well as chopped pistachios and dried cranberries ...

Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown. Add the flour and tomato purée and fry ...