Add a pop of color to your Thanksgiving spread with an easy carrot side. Whether you steam, boil or roast these bright root vegetables, they’re a perfect last-minute addition — done in 20 minutes or less.

For Middle Eastern flair, make Food Network Magazine’s Roasted Carrots With Za’atar (pictured above). Start by roasting the carrots in salt and pepper, then toss them with za’atar (a spice blend available at Middle Eastern markets), parsley and a splash of lemon.

Sunny’s Honey Glazed Carrots let the vegetable’s natural flavor shine through. Cook until a light honey glaze coats the carrots. We guarantee you won’t be able to eat just one.

Try a spicy Carrot Salad courtesy of Bobby Flay — cumin and cayenne pepper set this dish apart from the rest of the pack.

Presentation is key when laying out Thanksgiving dishes, and Paula’s Carrot Bundles are a wonderful addition. Each bundle is wrapped in a blanched chive and served in a brown sugar and white wine sauce.

Talk to us: What’s your favorite way to eat carrots? Tell us in the comments or join the conversation on Twitter at #cookingwith.

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