Apple-Brown Sugar Glazed CarrotsCarrots seem so simple, but this recipe is something special. Sweet and buttery, it was a favorite my mother always used to serve around the holidays. —Darlis Wilfer, West Bend, Wisconsin
Orange Spice CarrotsTo get my son to eat veggies, I mix and match flavors and spices. My slow cooker orange carrots with cinnamon won him over. —Christina Addison, Blanchester, Ohio
Carrot and Kale Vegetable SauteThanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
Brown Sugar-Glazed Baby CarrotsThese delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
Radish, Carrot & Cilantro SaladBright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Fresh Ginger Carrot SaladI created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad quenches it! —Lauri Cherian, Scott Depot, West Virginia
Marmalade Candied CarrotsMy favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
Herb-Buttered Baby CarrotsThe herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Carrots and Snow PeasThis is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. — Cheryl Donnely, Arvada, Colorado
Oven-Roasted Spiced CarrotsI started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri
Sesame, Sunflower and Carrot SaladThis is such a beautiful salad to serve because of the ingredients' harmonizing colors, and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
Citrus Rainbow CarrotsI grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
Carrot, Parsnip and Potato GratinThanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Company Mashed CarrotsAlthough I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. —Cynthia Hanus-Beard, Tamarac, Florida
Chutney-Glazed CarrotsCarrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. —Nancy Heishman, Las Vegas, Nevada
Creamy Carrot CasseroleMy mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
Roasted Squash, Carrots & WalnutsAfter the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
Roasted Carrots & FennelThis addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
Honey-Butter Peas and CarrotsThis classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California
Brandy-Glazed CarrotsCarrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
Honeyed Carrots with Citrus-Basil GremolataI love the scent of fresh basil. It's even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. —Naylet LaRochelle, Miami, Florida
Edamame Corn Carrot SaladI came up with this easy salad while brainstorming light, protein-filled recipes. My vegetarian and vegan friends are especially big fans. —Maiah Miller, Monterey, California
Marmalade-Glazed CarrotsThis side dish is ideal when you’d like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg season baby carrots that are simmered with orange marmalade and brown sugar. —Barb Rudyk, Vermilion, Alberta
Rosemary Roasted Baby CarrotsBaby carrots go over big when seasoned with the subtle taste of rosemary. I like to sprinkle raisins on top for a combination of sweet and savory. —Aysha Schurman, Ammon, Idaho
Pea Pod Carrot MedleyWe grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
Chive Buttered CarrotsIt's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio
Spiced Carrots & Butternut SquashWhen I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. The sweetness of the squash and carrots really complements the spicy seasonings. —Courtney Stultz, Weir, Kansas
Ginger Beets and CarrotsI love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. —Courtney Stultz, Weir, Kansas
Sweet CarrotsHere's a flavorful way to dress up carrots without a lot of fuss. Simply steam the good-for-you veggies, then season with butter, brown sugar, vinegar and a sprinkling of chives. The carrots are not only colorful, but they're tasty, too. —Taste of Home Test Kitchen
Roasted Parmesan CarrotsMom always said that eating carrots helps your eyes. Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —
Taste of Home Test Kitchen
Cilantro Ginger CarrotsPeppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —
Taste of Home Test Kitchen