GUYS PLEASE TRY THIS VEGETABLE SIDE DISH RECIPE,

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1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at 425 degrees F, 20 minutes. Stir 1/4 cup Greek yogurt with 1 tablespoon each honey and olive oil; season with cayenne and salt. Drizzle over the carrots.
2. Carrots with Walnuts Cook 8 bunches (2 1/2 pounds, trimmed) baby carrots in boiling salted water until tender, 8 minutes; drain. Sauter in 2 tablespoons butter with a 3.5-ounce jar walnuts in syrup over medium-high heat. Add a splash of cider vinegar, and salt and pepper. Sprinkle with chopped chives.
3. Sweet-and-Sour Carrots Sauter1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at 425 degrees F, 20 minutes. Stir 1/4 cup Greek yogurt with 1 tablespoon each honey and olive oil; season with cayenne and salt. Drizzle over the carrots.

2. Carrots with Walnuts Cook 8 bunches (2 1/2 pounds, trimmed) baby carrots in boiling salted water until tender, 8 minutes; drain. Saute in 2 tablespoons butter with a 3.5-ounce jar walnuts in syrup over medium-high heat. Add a splash of cider vinegar, and salt and pepper. Sprinkle with chopped chives.

3. Sweet-and-Sour Carrots Saute 1 chopped onion in 3 tablespoons butter over medium heat, 5 minutes. Add 3 pounds chopped rainbow carrots and 1/2 cup water. Cover and cook 8 minutes. Stir in 3 tablespoons each raisins, honey and cider vinegar; season with salt and pepper. Sprinkle with capers.😋 1 chopped onion in 3 tablespoons butter over medium heat, 5 minutes. Add 3 pounds chopped rainbow carrots and 1/2 cup water. Cover and cook 8 minutes. Stir in 3 tablespoons each raisins, honey and cider vinegar; season with salt and pepper. Sprinkle with capers.