Do you have a plethora of carrots calling out to be used in your refrigerator, or ready to harvest from your garden? Or if you’re simply a fan of this easy-to-love, economical vegetable, you’ll enjoy this selection of 10 carrot recipes that showcase it.
Beta carotene, which is converted by the body into vitamin A, is what gives (orange) carrots their glorious color. And while orange carrots are by far the most commonplace, they come in a range of colors, including purple, white, and pale yellow.
In addition to beta carotene, carrots are a good source of fiber, as well as a wide range of vitamins and minerals. And it’s not just a myth that eating plenty of carrots is a way to support eye health! Get the full nutrition profile of carrots here.
Not only are carrots are a good-for-you food, and they’re quite versatile as a kitchen staple.
How long do carrots last in the refrigerator? Kept in a plastic produce bag in the crisper drawer, unpeeled carrots can last for several weeks. But the sooner you use them, the better, as they can lose flavor and even become bitter if kept too long. Baby carrots should be used up sooner; they tend to dry out and become less palatable.
There are tons of recipes of all kinds in which they have a supporting role, but here we’re highlighting recipes in which they’re the standout ingredient.
Roasted and Sautéed Carrots
Seasoned Whole Roasted Carrots: Here’s a fantastic, super-easy recipe for oven roasted whole carrots, spiced with za’atar or all-purpose seasoning blend. A quick turn in a hot oven brings out their best flavor.
Maple-Roasted Baby Carrots is an easy roasted vegetable side dish that requires no chopping! Maple roasted baby carrots become even sweeter with a touch of cinnamon. Optional balsamic vinegar and/or garlic make them that much better.
Garlic and Maple Roasted Parsnips and Carrots: A simple side dish that’s perfect for fall and winter meals, this is one of the easiest and most delightful things you can make with this pairing of root vegetables.
Moroccan Carrots: This recipe makes a generous portion to serve as a side dish for special occasions and holidays. An abundant dish of lightly cooked carrots, it’s flavored with garlic, lemon, parsley, and a subtle touch of cumin.
Carrot Soups
Carrot-Ginger Soup (with a parsip variation) is made easier by using baby carrots, eliminating the need for a lot of peeling and chopping. Naturally plant-based, this delicious pureed vegetable soup recipe can be enjoyed in the fall, winter, and spring.
Coconut Curry Carrot Chickpea Soup comes together easily with one of my favorite shortcuts — Indian simmer sauce. This naturally vegan soup combines comfort and spice in one satisfying bowlful.
Carrot Soup with Sage and Mint: Warm and nourishing in the chill of winter, or cold and refreshing in the heat of summer, this versatile carrot soup with sage and mint is welcome at the table year-round.
Carrot Salads and Such
Classic Carrot and Raisin Salad with Apple: Adding an crisp apple to this well-loved salad duo makes it shine. It’s a simple companion to all kinds of meals, and is kid-friendly as well.
Festive Beet and Carrot Salad is made even tastier with chopped walnuts and parsley. It brightens everyday meals and dresses up holiday and other special occasion fare.
Japanese-Style Carrot-Ginger Salad Dressing: Here’s an easy recipe for the kind you enjoy on salads in Japanese restaurants. A simple leafy salad enveloped in this dressing is a good accompaniment to noodle and dishes, and vegetable sushi.
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