Mass quantities of carrots...suggestions?

Went overboard at the store and bought several pounds of baby carrots. Would like to make a side dish to present at Easter--any recs? Thank you.

How about Glazed Baby Carrots and Brussel Sprouts? http://www.cooks.com/rec/doc/0,1650,154 ... 95,00.html

Gajar ka halwa:

http://www.paajaka.com/2007/05/carrot-halwa.html

Roast them. Toss about a dozen cut up carrots with olive oil and kosher salt and roast at about 425 for about 30-40 minutes (until they look done). I like them sprinkled with toasted ground coriander, cumin and some chili powder topped with diced avocado and queso fresco or a la Mado--with ras el-hanout (a Middle Eastern spice blend or dukkahand goat cheese.

Habibi wrote:Gajar ka halwa:

http://www.paajaka.com/2007/05/carrot-halwa.html

Not my recipe, but I will enthusiastically second the idea. Every time I've made it, regardless of group, it's gotten raves. (Though I will confess to treating it as a dessert not a side.)

The recipe for the Carrot Crudites Brasserie JO used to serve is found in this thread...

http://chowhound.chow.com/topics/719795

I use baby carrots when I make the recipe, they make a good snack or appetizer. For a side dish you could cook the carrots separately and use the marinade as a dressing.

Gypsy Boy wrote:

Habibi wrote:Gajar ka halwa:

http://www.paajaka.com/2007/05/carrot-halwa.html

Not my recipe, but I will enthusiastically second the idea. Every time I've made it, regardless of group, it's gotten raves. (Though I will confess to treating it as a dessert not a side.)

Gajar ka halwa was my first thought, too -- though, a note, I've made it without using a pressure cooker, as the recipe quoted asks you to do; just cover and simmer until the carrot is quite soft, but not mush. It should absolutely delight just about anyone.

Don't know if you'd consider soup, but a favorite of mine is the Original Moosewood Cookbook Carrot Soup --yogurt, thyme, marjoram, basil variation.

Moroccan sweet carrot slaw (LTH approved ), very easy and tasty in both its original orange flower version and the gingery variant.