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.
/ Source: TODAY
Nov. 5, 201604:35