12 Favorite Carrot Recipes | Midwest Living
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12 Favorite Carrot Recipes

Roasted, glazed, served with maple thyme butter, mixed into soups, salads or hummus—these recipes all star vitamin-rich carrots.

Cinnamon Carrots with Maple Thyme Butter

These sweet oven-roasted carrots are a perfect complement to a holiday menu, but they're easy enough to be a weeknight side. This comfort food recipe comes from Big Cedar Lodge in Ridgedale, Missouri.

Cinnamon Carrots with Maple Thyme Butter

Carrot Hummus

This hummus—with carrots, garbanzo beans and a hint of lemon— makes a healthy snack dip, wrap spread or potluck dish. 

Carrot Hummus

Orange-Glazed Baby Carrots

Need a side dish in a hurry? Just melt together butter and orange marmalade, and toss with tender steamed carrots to create this super-easy side.

Orange-Glazed Baby Carrots

Crisp Portobello Mushroom and Spring Carrot Salad

Goat cheese and chives top golden skillet-cooked mushrooms and cooked carrots in this recipe from Sarah Stegner of Prairie Grass Cafe in Chicago. Homemade honey-mustard vinaigrette adds a pleasing tang.

Crisp Portobello Mushroom and Spring Carrot Salad

Pea Pod and Carrot Stir-Fry

Purchased shredded carrots and bottled minced ginger and garlic keep prep time to a minimum in this recipe.

Pea Pod and Carrot Stir-Fry

Carrot Ribbon Salad

Toss carrots, fresh peas and green onions in honey vinaigrette for this crunchy veggie salad.

Carrot Ribbon Salad

Ginger-Carrot Soup

Combine caramelized onions, ginger, carrots and a sweet potato for this creamy, pretty soup.

Ginger-Carrot Soup

Carrot, Pineapple and Mango Salad

Combine carrots with pineapple, mango, peanuts and cilantro for a colorful side dish that goes well with grilled meats.

Carrot, Pineapple and Mango Salad 

Five-Herb Roasted Carrots and Potatoes

Our Five-Herb Roasted Carrots and Potatoes recipe, developed by the Midwest Living® Test Kitchen, uses fresh chives, oregano, parsley, rosemary and sage to make the veggies fragrant and delicious. The roasting temperature also brings out the flavor in the vegetables.

Five-Herb Roasted Carrots and Potatoes

Pesto Rosemary Skewered Baby Potatoes and Carrots

Veggie kabobs are a fun way to serve summer vegetables. Rosemary makes a fancy skewer for baby potatoes and carrots, but you can use metal or wooden skewers, if you prefer.

In our picture, veggie kabobs are on the left and center of platter. To the right of the veggies is a skewer of Grilled Pork Tenderloin Spiedini, an oregano-and-fennel-marinated main dish. 

Pesto Rosemary Skewered Baby Potatoes and Carrots

Grilled Pork Tenderloin Spiedini

Lemon-on-Lemon Carrot Soup

Lemon thyme and fresh lemon slices add a double dose of refreshing flavor to this nutritious, low-fat side-dish soup.

Lemon-on-Lemon Carrot Soup

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