Baby carrots straight from the bag are the snack of all snacks, but that isn't all the crunchy carrot is good for. In fact, there are so many things you can do to carrots to take the in-season veggie beyond its snack-time roots.

Heat up the oven for one of the easiest ways to prep your carrots. Ina Garten makes her fan-favorite side of  Roasted Carrots by splaying 12 carrots on a sheet pan in a piping-hot oven with just olive oil, salt and pepper, and then tossing the finished product with fresh herbs.

Damaris Phillips makes  Glazed Carrots with coconut oil and two tablespoons of honey for a sweet, occasion-worthy dish that couldn't be easier to prepare. Add a dash of togarashi spice powder (or cayenne, if that's easier to find) to rev up the sweet flavor.

Though raw whole carrots are as crunchy as it gets, shaving them into paper-thin ribbons makes this favorite springtime vegetable so much easier to eat. Loaded up with chopped almonds and a honey-lime dressing, Food Network Magazine's  Carrot, Date and Feta Salad gets better as it sits, and it doubles as a crunchy, fresh topper for a turkey sandwich.

A quick saute is all that's needed to enhance the natural sweetness of in-season carrots. For her 5-star  Sauteed Carrots, Ina first boils the carrots until they're tender, and then sautes them in unsalted butter to finish off the cooking.

Carrots get even sweeter when they're given the candied treatment. Simply drizzle roasted, fork-tender carrots in a homemade brown butter sauce flavored with orange juice and zest, and spiced with cumin and cinnamon, for a special side of Candied Carrots.

Your go-to slaw might be cabbage-based, but using shredded carrots gives it a sweeter finish. Toss together Food Network Magazine's  Carrot-Mustard Slaw with a whole pound of shredded carrots, plus Dijon mustard, white wine vinegar and red onion. It pairs well with meat or fish, or it can be stacked on a sandwich.

Check out more carrot recipes from our friends of #SensationalSides:

Creative Culinary:  Carrot Corn Muffins with Maple Butter

The Lemon Bowl:  Vermicelli Noodle Bowls with Shrimp

TasteBook:  Carrot Ravioli with Vadouvan Butter and Carrot Top Pesto

Feed Me Phoebe:  Salmon Poke Bowls with Pickled Carrots, Avocado and Spicy Ponzu

Taste with the Eyes:  Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

Healthy Eats:  6 Quick Ways to Serve Carrots This Spring

Devour:  Feast Your Eyes on 4 Roasted Carrot Recipes