I buy carrots at the grocery store every week. They're our 'ol standby when it comes to easy vegetables to throw into lunches or munch on when hunger strikes when I'm cooking dinner. During the winter, they find their way into soups and stews, but it's rare that they're featured on their own in a side dish! It wasn't until I searched my site that I remembered I once made a shredded carrot salad.
I'm pretty excited to have another way to use my weekly stash of carrots, especially because it can get kind of boring to always eat them raw. These carrots only take minutes to prepare, but they're so flavorful thanks to honey and cilantro. If you haven't figured out your Easter menu yet, you might want to contemplate including these, especially since the recipe is relatively hands-off, leaving you to worry about the ham or the potato gratin or anything else you're serving!