Some good recipes for cooked carrot side dishes are Roasted Carrots, Honey-Glazed Carrots and Carrot Puree. Curried Carrot Soup can be a first course or a light entree, and Carrot Halwa is a popular cooked Indian dessert.
For Roasted Carrots, set the oven to 400 degrees Fahrenheit to preheat. Slice 12 carrots diagonally into large pieces, first cutting thicker carrots in half lengthwise. Mix 3 tablespoons olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons minced fresh dill or parsley in a bowl. Add carrots, and toss with the oil mixture. Then place carrots in a single layer on a cookie sheet, and roast for 20 minutes until browned and soft. Toss carrots with dill or parsley, adjust the seasoning, and serve.
To make Honey-Glazed Carrots, cut 2 pounds of carrots into 1/2-inch thick slices, and saute in 1 tablespoon vegetable oil over medium-high heat for two minutes until just brown. Add 1 can low-sodium chicken broth or water, 1/2 cup honey, 2 tablespoons red wine vinegar, and salt and pepper to taste. Bring to a boil, then cover, and simmer for 10 minutes until crisp-tender. Uncover, and cook over medium-high heat for seven to nine minutes until carrots are tender and the small amount of remaining liquid is syrupy. Add 2 tablespoons unsalted butter, swirling the pan until the butter melts, then season with salt and pepper, and serve.
For Carrot Puree, cut 2 pounds of carrots into 1/2-inch thick pieces. Bring to a boil with water in a saucepan, then cover, and simmer for 20 minutes until tender. Drain, keeping the liquid. Mash or blend carrots, adding liquid as needed, until thinned but chunky. Stir in 1 teaspoon of coarse salt, and season with freshly ground pepper.