Side Dish Recipes

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Carrots and Onions Au Gratin Ready Time: 45 Min "This is my mother-in law's recipe. She serves it at Christmas time and it is delicious. If you are looking for ways to get your family to eat more vegetables try this out!"

Carrots and Rice Ready Time: 55 Min "Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish."

Carrots Au Gratin Ready Time: 40 Min "Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!"

Carrots Supreme Ready Time: 45 Min "This creamy carrot casserole is always a hit. An easy-to-fix but very special side dish, it goes well with almost any meat or poultry. Even though I serve these dressed-up-carrots often, my family still requests them for Christmas dinner."

Carrots with Apricot Preserves Ready Time: 30 Min "This tangy, fruity side dish looks beautiful served hot out of the oven. If you don't want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce."

Carrots with Cognac Ready Time: "This dish will liven up any meal! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Carrots with Dried Cherries Ready Time: 20 Min "Carrots glazed with honey with the tart addition of dried cherries. Dried cranberries can also be used. Even carrot haters like this."

Carroty Rice Ready Time: 30 Min "I came up with this recipe because my family loves cheese and will not eat carrots. This dish passed for cheese rice and my family loves it, so I have used it ever since"

Cashew Raisin Rice Pilaf Ready Time: 45 Min "Very good low-fat rice pilaf. This dish is very good with poultry and pork dishes."

Cashew Rice Pilaf Ready Time: 40 Min "This hearty dish will add pizzazz to your plate, thanks to its beautiful blend of flavors and colors. Tina Coburn of Tucson, Arizona points out that she makes the pilaf regularly for her family, 'I often serve it as a main course with salad and bread,' she shares."