42nd Recipe Street

Source: https://www.food.com/recipe/carrots-amaretto-211814

3 lbs (48 oz) Baby Carrots
6 T Butter
1/4 C Sugar (Brown or White will work)
1/2 C Amaretto Liquor

Boil carrots until tender. Drain. Melt butter in a large skillet or dutch oven. Add sugar and mix well. Add amaretto liquor and mix well. Add in carrots. Turn up the heat and cook off liquid until a sticky glaze forms.

Source: https://numstheword.com/cheesy-carrot-casserole/

1 Stick Button
1 Onion, Chopped
1/4 C Flour (Whole Wheat is OK)
1 t Salt
1/2 t Dry Mustard
1/2 t Black Pepper
2 C Milk
1 C Shredded Cheddar Cheese
2 lbs Baby Carrots
1 C Panko, Ritz, Cheez-Its, etc

Melt butter in dutch oven. Add onion and cook until soft. Add in flour and cook roux for a couple minutes. Slowly add milk, whisking well between each addition. Stir in cheese until melted. Stir in carrots. Transfer to a sprayed Lasagna pan. Bake for 30 minutes in 350F oven. Top with panco, crackers, cheez-its, etc, then bake another 15-30 minutes or until carrots are soft.

Note: you can boil/steam the carrots ahead of time, then immediately add topping and bake for 30 minutes to save time if desired.

Source: https://www.allrecipes.com/recipe/235560/chef-johns-five-spice-carrots/

1 lb Baby Carrots
1T (.5 oz) Olive Oil
1/2 t Chinese 5 Spice

Mix all together in a sauce pan. Cover and cook until carrots are tender.

Source: https://www.cookingclassy.com/slow-cooker-creamy-tomato-basil-tortellini-soup/

Note: The original recipe called for heavy cream, but I forgot to put it in. It was fantastic without the extra calories so I'm leaving it as is without the heavy cream.

2 Carrots, Diced
1 Small Onion, Diced
1 T (.5 oz) Olive Oil
1 t Minced Garlic
42 oz Finely Chopped Tomatoes 
16 oz Vegetable Broth
1 T Basil
1 Large Bay Leaf
1 T Sugar
1 (20 oz) Bag Frozen Tortellini
Salt and Pepper to taste
Parmesan Cheese, Optional

Saute carrots and onion in olive oil until tender. Stir in minced garlic and cook a little longer.

Combine tomatoes, broth, basil, bay leaf, and sugar in crock pot. Cook on low for 6-7 hours or HIGH for 3-31/2 hours. Discard bay leaf if desired.

Stir in tortellini and cook on HIGH heat another 15-30 minutes or until heated through.

Serve with Parmesan cheese on top.