As we continue TODAY Food's All-Star Thanksgiving, we're putting the spotlight on the humble carrot with two recipes that show just how spectacular this everyday root vegetable can be. For a savory side that's perfect for any fall meal (not just the big one), chef Bryan Voltaggio tops roasted and glazed carrots with a chimichurri made from carrot tops, plus a savory oat and honey granola. And for dessert, Elizabeth Chambers of San Antonio's BIRD Bakery is revealing the recipe for her shop's popular carrot cake cupcakes with cream cheese frosting.
Carrots 2 ways: Roasted and glazed, plus carrot cake cupcakes
Ed Anderson / Ed Anderson
Courtesy of BIRD Bakery