Carrots

• 2 cups rolled oats
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp cinnamon
• ½ cup shredded desiccated coconut
• 1 egg
• ¼ cup honey
• 3TBLS melted butter
• 1 tsp fresh ginger, grated
• 1 cup milk
• 1 cup whole milk yogurt
• 2 tsp vanilla extract
• 1 cup carrots, shredded
• ½ cup raisins
• ½ cup walnuts, chopped + more for topping

• 2 cups grated carrots
• 1 cup grated beets
• ½ cup dried coconut flakes
• 4-6 dates, finely chopped
• 3-4 TBLS olive oil
• 1-2 TBLS lemon juice
• 1-2 tsp honey

Toss all ingredients together and let sit at least 15 minutes to meld flavors and draw out juices. Toss again and serve. 

• 1 pound carrots, peeled and sliced into ¼” slices on the diagonal
• 16 oz mushrooms, washed, sliced into ½” slices, dried
• 3 TBLS+ olive oil
• ½ tsp dried thyme
• Salt and pepper to taste

Preheat oven to 450. Toss carrots with 1 TBLS olive oil, thyme, salt and pepper. Roast carrots for 15 minutes. Toss mushrooms with remaining olive oil. Remove carrots from oven, stir, add mushrooms and roast until everything is tender, about 15 minutes. 

• 1-2 cups Greek yogurt
• 1-2 cloves garlic, minced
• 2+ cups carrots, peeled and grated
• 2+ cups beets, peeled and grated
• ¼ cup olive oil
• 1 Tablespoon lemon zest
• 3 Tablespoons lemon juice
• 1 Tablespoon red wine vinegar
• 2 teaspoons honey
• Salt and pepper, to taste
• ¼ teaspoon coriander
• ¼-1/2 cup pecans, chopped

This is a very flexible recipe.  You can basically add any diced and sauteed veggies to it!  But carrots are a perennial favorite at our house so there it is :)

No matter what I put in it, I always get compliments on it, and kids eat it, too!

This is sooooo good, so easy to make, and goes with everything as a side dish.  Must try!

• 1 pound carrots, peeled and grated
• ½ cup cilantro, chopped
• 3 TBLS olive oil
• 3 TBLS lemon or lime juice
• 1 tsp honey
• ½ tsp ground cumin
• Salt, to taste

Toss carrots and cilantro. Mix together remaining ingredients and pour this dressing over the carrots. Let marinate for at least 30 minutes before serving. 

• 2 lbs carrots, peeled, and cut into 1 ½” pieces
• 3-4 TBLS butter
• 2-4 TBLS honey
• Zest of one orange
• ½ tsp salt

Melt butter and pour into crockpot. Add honey, orange zest, and salt. Mix, add carrots, and stir to coat. Cook 2-3 hours on high or 4-6 hours on low until desired tenderness.

• 1 pound carrots, peeled and sliced
• 1 egg
• 2 TBLS bread crumbs
• 2 TBLS onion or leek or green onion,
• Minced
• 1/8 tsp cumin
• Salt and pepper to taste

Boil carrots until tender. Drain. Puree carrots in food processor until smooth. Add the rest of the ingredients. Pulse until combined. Spread mixture into greased custard cups and bake 40 minutes, or until tops are brown and crispy. Serve hot.

Robert says that this recipe for Gingered Carrots is one of his go-to veggie sides.

• 1 pound of carrots, chopped into desired bite size pieces
• One tablespoon of minced ginger
• One tablespoon honey or maple syrup
• One tablespoon olive oil
• One teaspoon cinnamon
• A pinch of salt and pepper

Toss prepared carrots with the rest of the ingredients.  Roast at 400° until tender.

• 1/2 tsp cumin
• 1/2 tsp corriander
• 6 TBLS olive oil
• 1 tsp honey
• 1 pound carrots, peeled, halved or quartered depending on size, and chopped into 1/4" chunks
• 3 cloves garlic, peeled but whole
• salt and pepper to taste
• juice of 1/2 to 1 lemon, to taste
• juice of 1 orange
• 3 TBLS tahini