Our faithful standby is boiling them in water with a few tablespoons of honey then served as a side dish. Don't use any other recipes where carrots are the "main" ingredient, but we add them heavily to many recipes that don't normally call for them.
Today I will do what others won't, so tomorrow I can do what others can't.
Cut into sticks and toss with dried herbs and salt. Roast in the oven until crispy. It's a multi purpose recipe that turns most vegetables into tasty crisps. Still roasting, but different from traditional 'roasted carrots' Don't forget the tops work as a halfway decent parsley substitute, so you can actually use them as their own seasoning.
I also like them in any soup base. I've never liked sweet cooked carrots.
Red wine carrot recipe
1bottle Nederberg pinotage,1.5lb large carrots, roasted+salted peanuts or other snaxs of choice. Place carrots in glass bowl in centre of kitchen table. drink copious amounts of pinotage, till you forget how your mom nagged you as a child to eat your carrots cause they improve your eyesight
I found this a few years ago on a vintage recipe blog, and was intrigued. It's pretty tasty! DOES NOT taste like salmon. I assume it was called that because of the color. I've used quinoa in place of rice with good results.
We used to peel whimpy carrots, then tie them in a knot. They have to be really whimpy for that. Then pan fry them in some olive oil and salt. We called them bowties. Mom would serve them with a bit of honey. We were dirt poor, but never knew it.