In the doldrums of winter, I cook carrots to fulfill my need for a colorful vegetable. So come spring, the season where carrots get talked about as much as the Easter bunny, I can't help but be ...

Toss the carrots in olive oil, sprinkle with a little bit of salt (remember that miso is salty, so go easy) and roast on a baking sheet at 400° until the carrots are a little browned.

Add sliced carrots to a pan with a tablespoon of granulated sugar, water, butter, and salt. Cook the carrots for 30-40 minutes until they are completely tender and the water has evaporated.