Ways with carrots

I see part of my duty as "household nutritionist" to figure out a way to get my husband to eat his carrots, which he claims "ain't got much flavor."  My most successful strategy is to grate them into slaw with the cabbage.  Probably the next most successful strategy is to grate them and add them to soups.  (I especially like them grated in split pea soup or navy bean soup.)  I have had a little success with a couple of other ways recently.  I sliced them and microwaved them in a little water.  I used two different seasoning groups, and both were eaten.

Group I

• paprika
• chili powder
• cumin
• butter
• salt
• pepper
• brown sugar

(I probably should have also used a little cayenne and a little LESS brown sugar.  I cooked the carrots until tender and till all the water was absorbed.  I usually start out with 1 minute on high before adding the butter.  After that I usually do intervals between 30 seconds and 1 minute at 50% power, stirring after each interval.  It takes several minutes to get them to my liking.)

Group II

• sage
• butter
• elephant garlic (just a little; I started to say "a little elephant garlic," but that made it sound like a small elephant rather than a small amount of garlic)
• salt
• pepper
• extra sharp white cheddar cheese

(I added the little chunks of cheese near the end of the cooking time.  I had gotten the sage leaves from Mom.  Twice she has given me a sage plant which did not survive here.  I have no idea why it died.  Hers does swimmingly.)

Do you like carrots?