More Recipes Like Carrots 'n' Celery with Pecans

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Buttery Carrots 'n' Onions

Submitted by: Joanie Elbourn

My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts

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Julienned Carrots 'N' Onion

Submitted by: Shirley Saeger

From Shirley Saeger, this slightly sweet combination of glazed carrots and sliced onion makes a tasty change of pace. 'It's popular everytime I serve it,' she notes from her kitchen in Wisconsin Rapids, Wisconsin.

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Peanutty Carrots

Submitted by: Ursula Ogden

Even people who think they don't like carrots will eat and enjoy this dish. When I was working as housekeeper and cook for a lawyer years ago, he was so pleased with this recipe that he insisted I cook it whenever he entertained. He called it the 'specialty of the house.' -Ursula Ogden, Laurelville, Ohio

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Carrot 'N' Celery Amandine

Submitted by: Carol Gaus

'When I prepare a rather plain entree like baked chicken for dinner, I try to make an interesting side dish like this one,' writes Carol Gaus of Itasca, Illinois. 'The crisp-tender veggies, seasoned with soy sauce and garlic, get added crunch from the toasted almonds.

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Copper Carrots

Submitted by: Billie Scoggins

WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi

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California Orange Carrots

Submitted by: Lois McAtee

I found it very difficult to get children (and even my 'big kid') to eat carrots. By adding an orange and serving carrots crisp-tender, I have found that my family is very receptive to this vegetable dish.

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Gingered Carrots 'N' Onions

Submitted by: Sarah Rodgers

'A little ginger goes a long way in this dish,' says Sarah Rodgers of Pittsburgh, Pennsylvania. 'It gives the carrots and onions wonderful flavor. This side is so pretty...and it goes well with any meat.'

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