I use lots of carrots....
vegetable omelette w/carrot, celery & onion, always in pot roast, simmered in my marinara for a bit of sweetness.
salads, of course, with a dip, julienned (with our handy-dandy julienne slicer) and then cooked with a bit of onion and yellow & green zucchini for vegetable spaghetti, roasted with parsnips (my absolute favorite), cut into rounds and just boiled & then butter and s&p.....
shredded for carrot salad w/pineapple and a little bit of mayo,, maybe some raisins or currents OR (even better) dried cherries...
carrot cake or shredded and added to zucchini muffins (especially mini muffins)......
well, that's all I can think of right now. But I use lots of carrots.