Somewhere I saw carrots dismissed as a pedestrian side dish, not useful when company’s coming.
Are you kidding me?
Carrots are the best thing on the plate. One of nature’s true wonders. Extraordinary color and texture.
The problem most likely is that if you cut them into disks and boil them to limpid softness, what you get looks like it came out of a can.
So don’t do that.
Use heirloom carrots. Red carrots, yellows, whites. Thumbelinas. Or just small organic carrots (instead of the gigantic ones in the “bulk” basket).
Remove most of the greens but don’t actually cut the top off.
Steam them. Or grill them. Cut’em in half lengthwise and saute them in olive oil.
DON’T turn them into mush; cook them al dente, if you will.
Serve them with homemade sweet & sour sauce (vinegar, sugar, fresh mint, a little garlic) or carrot jus or House of Tsang’s Spicy Szechuan Stir-Fry sauce right outta the bottle.