This recipe is for Roasted Carrots with Golden Raisins and Pistachios from the food section of The Boston Globe.

With just a few ingredients and a few minutes in the oven, you'll have a dish bursting with flavor and color. The combination ...

We’ve recently written about how you shouldn’t cook roast potatoes in extra-virgin olive oil. And now, it turns out that there’s a better fat for carrots ― at least, if you want to extract ...

“Most of the time when I roast carrots, they come out dry, shriveled, and jerky-like,” said Rachel Toomey Kelsey in Cook’s Illustrated. The problem is that carrots contain “more pectin ...

Once well combined, toss in the carrots. Line a baking sheet with foil and spray with cooking spray. Place the carrots in a single layer and roast 30-35 minutes, until cooked through. Remove from ...

Cooked tomatoes, for instance, release more of the cancer-fighting antioxidant lycopene than raw, she said, and cooked carrots have more betacarotene that can be absorbed. Roasting pumpkins ...

Cooked tomatoes, for instance, release more of the cancer-fighting antioxidant lycopene than raw, she said, and cooked carrots have more betacarotene that can be absorbed. Roasting pumpkins ...