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Carrots 2 ways: Roasted and glazed, plus carrot cake cupcakes

Fall is a great time to use carrots in sides and desserts like Bryan Voltaggio's glazed carrots and BIRD Bakery's carrot cake cupcakes.
/ Source: TODAY

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.

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