Even at my pickiest stage, I always loved raw carrots. Cooked carrots took a little more time, as in, until I graduated from college. I enjoyed carrots combined with other ingredients, in dishes like soups and stirfry, but just carrots always seemed to be mushy and too sweet.
Then I discovered the concept of experimenting with food. These are simple, savory, and pair wonderfully with most "standard" American dishes.
1 tbsp olive oil
3 cloves garlic, minced
4 medium carrots, diced
1/2 cup wine (I like white)
Heat oil in a medium skillet. Add garlic and carrots. Sautee until garlic is soft and carrots are slightly brown, about 5 min. Add wine and cook uncover until the liquid is all cooked off.