Carrots aren’t just for rabbits! This extremely versatile and hearty vegetable often goes under looked. But you can dress it up this Thanksgiving and make a side dish your guests will love with one of these four variations.
It doesn’t get any easier than this! Lay one pound of peeled carrots in one layer on a baking sheet and drizzle with olive oil and your favorite balsamic vinegar. Sprinkle coarsely ground sea salt and black pepper over the carrots and roasted in a 400 degree oven for 35 minutes (cook longer if you want softer carrots).
Roasted Carrots and Scallions With Thyme and Hazelnuts
We love this simple recipe from New York Times Cooking. Roasted hazelnuts and subtle spices accentuate this side. It’s versatile enough to go with any of your other Thanksgiving dishes, and the thyme does not overpower or clash. If you want a little more flavor, add a few cloves of roasted garlic to the mix.
Raw carrots are also delicious, and presentation can take them to the next level. Using a normal vegetable peeler, slowly cut the carrot into ribbons. Add a little more pressure to make the ribbons thicker. We love to toss carrot ribbons into a simple spinach mix, throw in a few almonds and dried cranberries, and top with a light lemon vinaigrette. These can also be used as garnishes if you’re serving up a fancy dish.
These are more of a snack than a side, but delicious nonetheless. For this recipe you’ll want to bust out the mandolin slicer (be careful!) and evenly slice the carrots. Toss the slices with a little bit of olive oil, salt, and pepper, and lay them out on a baking sheet in a single layer. Bake for 15 to 20 minutes at 350 degrees, or until desired crispiness.