However, my favorite way to eat and cook them is when they're glazed.
Glazed carrots play on the natural sugar in the vegetable, creating a thick sauce with stock and herbs that delectably coat the carrot until they become irresistible.
I use chicken stock and tarragon with a pinch of sugar to make this recipe.
A pinch of red pepper flake gives it a surprising kick of spice.
You will need:
1 bunch of carrots, sliced on a bias (assorted such as the kind I got from the farmers market, or not)
1/2 cup chicken stock
2 tbs butter
1 tsp sugar
1/4 tsp red pepper flakes
1 tsp dried tarragon
Kosher salt and pepper
Place the carrots, chicken stock, butter, red pepper and sugar in a saute pan with a lid. Bring to a simmer with the lid on and let cook for about 5 minutes.
Take the lid off and let the liquid reduce to a syrup, still cooking the carrots, about 10 more minutes. When the carrots are still crisp and the glaze is coating each carrot, toss in the tarragon, salt and pepper.
Serve with fresh parsley and watch as everyone around you changes their favorite vegetable to carrots.
They'll thank you!