Carrot side dishes range from simple cooked and buttered carrots to more complex dishes, such as caramelized carrot risotto or cafeteria carrot souffle. Some standby side dishes, such as macaroni and cheese, can be transformed by adding carrots. Carrot side dishes are commonly flavored with herbs, brown sugar or Dijon mustard. Other sides with carrots are often sweetened with honey, including honey-glazed pea pods and carrots.
Brown sugar is often used to flavor carrot side dishes. Orange-glazed carrots are made with baby carrots combined with orange juice, brown sugar and butter. Candied carrots are made with carrot pieces combined with butter and brown sugar. Sweet baby carrots are flavored with butter, honey and brown sugar. Maple dill carrots feature butter, brown sugar and chopped dill. Glazed carrots with candied chestnuts feature brown sugar, bottled chestnuts and chicken broth.
Cafeteria carrot souffle features white sugar and vanilla extract combined with chopped carrots. It is baked in a casserole dish and topped with a dusting of confectioner's sugar. Roasted carrots feature small carrots with their tops. They are tossed with olive oil, salt and pepper is added to taste, and then they are baked.
Dijon mustard is a seasoning for many carrot side dishes. Chutney-glazed carrots feature butter, mango chutney and whole-grain Dijon mustard. Tarragon carrots and peas are flavored with chopped tarragon, Dijon mustard and cider vinegar. Ginger is another flavor-enhancer for carrot side dishes. Carrot rice combines basmati rice with roasted peanuts and ginger root. Honey ginger carrots get their flavor from honey, ginger and lemon juice. Glazed Dijon carrots feature brown sugar, Dijon mustard and ground ginger.
Herbs are often used to flavor carrot dishes. Carrots in dill butter are seasoned with butter, sugar and dill seed. Herb-glazed carrots are flavored with flat-leaf parsley, fresh chives and fresh tarragon. Garlic carrots are seasoned with garlic cloves, olive oil and dried thyme. Israeli carrots feature fresh cilantro, fresh dill and ground cumin.
Carrot side dishes can include cheese as an ingredient. Carrots au gratin combines sliced carrots with milk, processed cheese and buttery, round crackers. Caramelized carrot risotto features white wine, mascarpone cheese and chicken broth. Carrot macaroni and cheese features thinly-sliced carrots, sharp cheddar cheese and chopped tarragon.
A wide array of flavors are present in several carrot side dishes. Balsamic root vegetables contains a mixture of sweet potatoes, carrots and red onions. The dish is also flavored with dried cranberries, light brown sugar and olive oil. Braised carrots with orange and capers features sliced celery, minced garlic and diced tomatoes.
