Carrot Side Dish Recipes - Allrecipes.com

Carrot Side Dishes

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Carrot Side Dishes 126

Carrots ala Camille

Carrots ala Camille

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  • 26
"My mother in law gave us this easy and delicious recipe for carrots as a side dish." — by Dora 
Coconut Carrots

Coconut Carrots

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  • 22
"The name says it all! Carrots are simmered in cream of coconut." — by TANYA HIGGS 
Vanilla Glazed Carrots

Vanilla Glazed Carrots

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  • 21
"Steamed baby carrots are lightly coated in a sweet vanilla glaze for an easy, family-pleasing side dish." — by V Renée Lord 
FROGHOPPER's Candied Ginger Carrots

FROGHOPPER's Candied Ginger Carrots

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  • 20
"Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side dish that the whole family will love!" — by FROGHOPPER 
Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup

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  • 20
"Fall and winter root vegetables are roasted in the oven with thyme sprigs and a drizzle of maple syrup to make a great side dish to go with any meal." — by Don 
Parsnip and Carrot Puree

Parsnip and Carrot Puree

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  • 22
"Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats." — by Always Cooking Up Something 
Whipped Carrots and Parsnips

Whipped Carrots and Parsnips

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  • 16
"Nutty carrots!" — by Linda 
Roasted Winter Root Vegetables

Roasted Winter Root Vegetables

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  • 14
"This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness." — by rupps 
Chef John's Bourbon Glazed Carrots

Chef John's Bourbon Glazed Carrots

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  • 17
"These rich, sweet and savory glazed carrots with lots of butter in a brown sugar and bourbon glaze make a perfect side dish for special occasion dinners." — by Chef John 
Chef John's Five-Spice Carrots

Chef John's Five-Spice Carrots

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  • 19
"A sprinkle of Chinese five-spice powder is all you need to turn that dish of carrots into a tasty side dish with a slightly exotic flavor twist." — by Chef John 
Root Vegetable Bake

Root Vegetable Bake

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  • 19
"Potatoes, yam, carrots, parsnip, jicama, and turnips come together in this simple vegetarian baked dish. Serve it as a side or as a hearty main." — by Megan 
Lemon Honey Glazed Carrots

Lemon Honey Glazed Carrots

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  • 11
"Tender baby carrots are a terrific side dish, especially when it has a sweet and tangy lemon honey glaze." — by VVMYRSS 
Almond Carrots

Almond Carrots

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  • 13
"A little almond extract goes a long way in this sweet, crunchy carrot recipe." — by LADYEM 
Glazed Carrots Asian Style

Glazed Carrots Asian Style

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  • 13
" Lightly-cooked carrots are dropped into a delicious marinade of soy sauce, rice vinegar, garlic, sesame oil, ginger and Chinese five spice seasoning. They emerge transformed and are grilled to perfection. " — by Robyn Webb 
Carrot Ring

Carrot Ring

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  • 15
"A tasty baked carrot ring is sure to be a hit!" — by Chris Rogers 
Honey Carrots With a Hint of Ginger

Honey Carrots With a Hint of Ginger

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  • 12
"Baby carrots are simmered in a buttery ginger sauce sweetened with honey. A great accompaniment to a chicken dinner." — by Jennifer V 
Citrus-Ginger Roasted Beets and Carrots

Citrus-Ginger Roasted Beets and Carrots

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  • 12
"Beets and carrots are roasted in a citrus ginger sauce, yielding an earthy, tangy side dish." — by bjalg 
Glazed Dijon Carrots

Glazed Dijon Carrots

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  • 13
"Thinly sliced carrots are tossed in a Dijon mustard-butter sauce for a savory and flavorful side dish." — by Lesley Carol 
Creamed Carrot Strips

Creamed Carrot Strips

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  • 12
"Carrots are simmered in a creamy broth with a saute of celery, mushrooms and onion." — by NEWPORT29 
Delectable Carrot Fritters

Delectable Carrot Fritters

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  • 13
"We 'd like these for breakfast, lunch and dinner. So will you. Oodles of grated carrots are folded into a fabulous batter of flour, milk, shallots and thyme. This sets in the refrigerator for three hours, and then dollops are scooped into hot oil and frie" — by MARBALET 
 
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