CARROTS WITH HONEY-MUSTARD GLAZE (allrecipes.com)
The butter, honey, and mustard all work together to both accent and complement the carrots in this easy and delicious dish.
Makes 4 servings

11/2 tablespoon butter
2 tablespoons minced shallots
1 pound carrots, peeled and sliced 3/8 inch thick
Kosher salt and freshly ground black pepper to taste
3 tablespoons fresh orange juice
1 tablespoon honey mustard or 2 teaspoons Dijon mustard and 1 teaspoon honey

Put butter in a nonstick skillet over medium-low heat.
Add shallots and cook, stirring, until soft, about 3 minutes.
Add carrots, salt, and pepper, stir and cover.
Cook 10 minutes.
Combine orange juice, mustard, and 3 tablespoons water.
Add to carrots, stir well, cover, and cook until carrots are tender, about 10 minutes.

GARLICKY CARROT AND BROCCOLI SAUTE (farmfreshtoyou.com)

3/4 cup carrots, cut diagonally into 1/2-inch thick pieces
2.5 cups broccoli, cut into florets
1 tablespoons pine nuts
1 tablespoons olive oil
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/2 tablespoon lemon juice

  Bring pot of salted water to boil. Add carrots; cook 2 minutes. Add broccoli; cook 1 minute. Drain; reserve. In skillet, heat oil over medium-high heat. Add pine nuts, garlic, & pepper flakes; cook, stir occasionally, until garlic softens & browns slightly. Add lemon juice & salt & reserved carrots & broccoli; cook, stir occasionally, until vegetables are just tender. Stir in Parmesan. Serves 4.

A Few Quick Serving Ideas:

Shredded raw carrots and chopped carrot greens make great additions to salads.

Combine shredded carrots, beets and apples, and eat as a salad.

For quick, nutritious soup that can be served hot or cold, purée boiled carrots and potatoes in a blender or food processor, and add herbs and spices to taste.

Spiced carrot sticks are a flavorful variation on an old favorite at parties or at the dinner table. Soak carrot sticks in hot water spiced with cayenne, coriander seeds and salt. Allow to cool, drain and serve.

Combine freshly squeezed carrot juice with soymilk and bananas to make a nutrient-dense breakfast shake.  

  NEW RECIPES FOR 2009

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURÉE, AND FLATBREAD
Bon Appétit | October 2006
Makes 6 servings

10 medium beets (red and golden), cleaned, trimmed
5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
1 teaspoon salt
2/3 cup water
6 medium carrots with green tops
2 teaspoons fresh thyme leaves
1 1/2 teaspoons cumin seeds
3 tablespoons red wine vinegar
1/2 cup fresh Italian parsley leaves
1/4 cup thinly sliced shallots (about 1 large)
4 teaspoons fresh lemon juice, divided
chickpea puree (recipe follows)
6 purchased flatbreads

Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets. Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl. Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper. Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

CHICKPEA PURÉE
BON APPÉTIT October 2006
Makes 6 servings

1 teaspoon cumin seeds
3/4 cup extra-virgin olive oil, divided
3 large garlic cloves, minced
3 cups drained canned chickpeas (garbanzo beans; from about three 15-ounce cans), liquid reserved
1 teaspoon coarse kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind. Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

CARROT FRIES vegweb.com
 Serves: 2 or 4

3 good sized carrots
2 tablespoons oil (I used sesame)
salt and pepper, to taste and optional
chili powder, optional
 
Cut carrots into three inch size pieces.  Cut the pieces in half the long way (so they look like fries) with a crinkle cutter, cut the carrots into threes, long way. Mix with the oil and set on pan. Sprinkle the salt and pepper on along with chili powder, if you want to and put in the oven for 15 to 20 minutes at 375 degrees F.

GINGERY CARROT SALAD  allrecipes.com
Serves 8

1 pound carrots, cut diagonally into thin slices
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons sugar 
1 clove garlic, grated
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon grated fresh ginger
1/8 teaspoon seasoned salt
1 dash cayenne pepper
1/2 cup raisins

Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

BABY CARROTS WITH DILL BUTTER allrecipes.com
Serves 8

1 lb. baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

BALSAMIC GLAZED CARROTS   allrecipes.com
Serves 4

3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar