ClosePhoto:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterEnjoy one of these bright and simple carrot side dishes this spring. In this collection, we shave the carrot into noodles, pickle it as a condiment, roast it with a spicy glaze and more. No matter what you choose, it’s going to be delicious and super easy to make. Recipes like our Air-Fryer Carrots and Carrot Salad are flavorful and ready to eat in just three steps or less.01of 07Hot Honey Parmesan CarrotsPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoThis sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.View Recipe02of 07Carrot SaladPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.View Recipe03of 07Balsamic Oven-Roasted CarrotsRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve these balsamic roasted carrots as an easy weeknight side dish.View Recipe04of 07Garlic & Parmesan Roasted CarrotsRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.View Recipe05of 07Candied CarrotsA combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, pork or your Thanksgiving dinner.View Recipe06of 07Pan-Roasted CarrotsAlexandra ShytsmanThis recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.View Recipe07of 07Shredded Carrot Salad with Spiced Orange DressingSalima’s Kitchen LLCThis shredded carrot salad makes a delicious side dish. Cinnamon provides spice in the dressing, while lemon juice offers a little tanginess to balance the flavors. You can make this salad up to 4 hours ahead—any longer and the carrots will begin to lose their crunch. If you have a food processor, use it to speed up the process of grating the carrots.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Enjoy one of these bright and simple carrot side dishes this spring. In this collection, we shave the carrot into noodles, pickle it as a condiment, roast it with a spicy glaze and more. No matter what you choose, it’s going to be delicious and super easy to make. Recipes like our Air-Fryer Carrots and Carrot Salad are flavorful and ready to eat in just three steps or less.01of 07Hot Honey Parmesan CarrotsPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoThis sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.View Recipe02of 07Carrot SaladPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.View Recipe03of 07Balsamic Oven-Roasted CarrotsRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve these balsamic roasted carrots as an easy weeknight side dish.View Recipe04of 07Garlic & Parmesan Roasted CarrotsRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.View Recipe05of 07Candied CarrotsA combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, pork or your Thanksgiving dinner.View Recipe06of 07Pan-Roasted CarrotsAlexandra ShytsmanThis recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.View Recipe07of 07Shredded Carrot Salad with Spiced Orange DressingSalima’s Kitchen LLCThis shredded carrot salad makes a delicious side dish. Cinnamon provides spice in the dressing, while lemon juice offers a little tanginess to balance the flavors. You can make this salad up to 4 hours ahead—any longer and the carrots will begin to lose their crunch. If you have a food processor, use it to speed up the process of grating the carrots.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Enjoy one of these bright and simple carrot side dishes this spring. In this collection, we shave the carrot into noodles, pickle it as a condiment, roast it with a spicy glaze and more. No matter what you choose, it’s going to be delicious and super easy to make. Recipes like our Air-Fryer Carrots and Carrot Salad are flavorful and ready to eat in just three steps or less.
01of 07Hot Honey Parmesan CarrotsPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoThis sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.View Recipe02of 07Carrot SaladPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.View Recipe03of 07Balsamic Oven-Roasted CarrotsRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve these balsamic roasted carrots as an easy weeknight side dish.View Recipe04of 07Garlic & Parmesan Roasted CarrotsRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.View Recipe05of 07Candied CarrotsA combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, pork or your Thanksgiving dinner.View Recipe06of 07Pan-Roasted CarrotsAlexandra ShytsmanThis recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.View Recipe07of 07Shredded Carrot Salad with Spiced Orange DressingSalima’s Kitchen LLCThis shredded carrot salad makes a delicious side dish. Cinnamon provides spice in the dressing, while lemon juice offers a little tanginess to balance the flavors. You can make this salad up to 4 hours ahead—any longer and the carrots will begin to lose their crunch. If you have a food processor, use it to speed up the process of grating the carrots.View Recipe
01of 07Hot Honey Parmesan CarrotsPhotographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoThis sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.View Recipe
01of 07
Hot Honey Parmesan Carrots
Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
This sweet side dish turns up the heat with hot honey and lots of crispy Parmesan cheese crisps for a savory note. To make your own hot honey, combine honey and crushed red pepper in a small skillet and bring just to a simmer over low heat. Remove from heat and let cool completely. Stir in apple-cider vinegar to taste. Try this easy method with other veggies like beets, turnips or Brussels sprouts too.
View Recipe
02of 07Carrot SaladPhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterThis zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.View Recipe
02of 07
Carrot Salad
This zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Grate them using the large holes on a box grater, or use the shredding disk for your food processor if you have one.
03of 07Balsamic Oven-Roasted CarrotsRoasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve these balsamic roasted carrots as an easy weeknight side dish.View Recipe
03of 07
Balsamic Oven-Roasted Carrots
Roasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve these balsamic roasted carrots as an easy weeknight side dish.
04of 07Garlic & Parmesan Roasted CarrotsRoasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.View Recipe
04of 07
Garlic & Parmesan Roasted Carrots
Roasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.
05of 07Candied CarrotsA combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, pork or your Thanksgiving dinner.View Recipe
05of 07
Candied Carrots
A combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, pork or your Thanksgiving dinner.
06of 07Pan-Roasted CarrotsAlexandra ShytsmanThis recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.View Recipe
06of 07
Pan-Roasted Carrots
Alexandra Shytsman
This recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhances the sweetness of the carrots without rendering them cloying.
07of 07Shredded Carrot Salad with Spiced Orange DressingSalima’s Kitchen LLCThis shredded carrot salad makes a delicious side dish. Cinnamon provides spice in the dressing, while lemon juice offers a little tanginess to balance the flavors. You can make this salad up to 4 hours ahead—any longer and the carrots will begin to lose their crunch. If you have a food processor, use it to speed up the process of grating the carrots.View Recipe
07of 07
Shredded Carrot Salad with Spiced Orange Dressing
Salima’s Kitchen LLC
This shredded carrot salad makes a delicious side dish. Cinnamon provides spice in the dressing, while lemon juice offers a little tanginess to balance the flavors. You can make this salad up to 4 hours ahead—any longer and the carrots will begin to lose their crunch. If you have a food processor, use it to speed up the process of grating the carrots.
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