25 Favorite Carrot Recipes

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

Start Slideshow

1 of 26

Roasted Carrots

Carrots' natural sweetness shines in this recipe from Urban Roots Farm in Springfield, Missouri, so shop your farmers market for the freshest ones, even if they aren't heirloom.Roasted Carrots

2 of 26

Carrot Tart with Goat Cheese, Lemon and Mint

Since no one wants the soggy middle piece of a square tart, we cut a sheet of puff pastry in half to make two small ones: crisp edges for everyone! Eat as a meal with a salad or slice into petite wedges for a grab-and-go party app.Carrot Tart with Goat Cheese, Lemon and Mint

3 of 26

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

4 of 26

Carrot Fritters with Tahini-Lemon Yogurt

Serve these addictive, cumin-spiced fritters as an appetizer or a side dish with the creamy, Middle Eastern-style sauce.Carrot Fritters with Tahini-Lemon Yogurt

5 of 26

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

6 of 26

7 of 26

Peas 'n' Carrots Salad with Buttermilk Ranch

Bright with lemon and dill, the blanched carrots and snap peas get "dipped" in the pool of creamy dressing underneath when you spoon up a helping--a playfully pretty twist on two nostalgic carrot classics.Peas 'n' Carrots Salad with Buttermilk Ranch

8 of 26

Turkish Carrot Yogurt Dip

White dips don't have to be humdrum. In this recipe from The Vegetable Butcher cookbook, Cara Mangini sautes grated carrot, pine nuts and garlic in olive oil, then stirs the mixture into Greek yogurt.Turkish Carrot Yogurt Dip

9 of 26

Maple-Glazed Roasted Carrots with Ginger

Whole-roasted carrots are an effortlessly glam side, perfect with ham. But the real genius here is the matchstick-sliced ginger that bakes with them. Candied in the glaze, it's a chewy, intensely gingery topping you'll be pinching right off the pan.Maple-Glazed Roasted Carrots with Ginger

10 of 26

Roasted Carrots with Lemon-Cumin Aioli

Better at room temperature than warm, these carrots are perfect for summer entertaining-a make-ahead dish full of earthiness, creaminess and crunch. Roasted Carrots with Lemon-Cumin Aioli recipe

11 of 26

Moroccan Carrot Slaw

Combining cinnamony pumpkin-pie spice with fresh mint lends North African flavor in a flash. Try this simple salad as a side dish to grilled chicken.Moroccan Carrot Slaw

12 of 26

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

13 of 26

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

14 of 26

Bourbon-Ginger Glazed Carrots

The carrots from chef Edward Lee’'s cookbook Smoke and Pickles are sweet, buttery-and, yes, boozy.Bourbon-Ginger Glazed Carrots

15 of 26

Salmon Grain Bowl with Carrot-Miso Dressing

Sit down on a Wednesday to a bowl of hearty whole-grain farro, seared salmon, and fresh spinach, cucumber and radish. The carrot-flecked dressing riffs off one that's a standby at Japanese restaurants.Salmon Grain Bowl with Carrot-Miso Dressing

16 of 26

Flank Steak with Carrot Top Salsa Verde

Italian salsa verde-no relation to the Mexican one-is a classic herb sauce made with parsley, garlic and capers. Our version includes carrot tops, too. The bold, tangy flavor is a perfect match for steak (or any protein or roasted vegetable).Flank Steak with Carrot Top Salsa Verde

17 of 26

Carrot Soup with Tarragon and Cream

Thickened with a little potato and flavored with leeks, shallot, white wine and the faintly anise-y herb tarragon, this sleeper hit of a soup is subtle, springy and unexpectedly special.Carrot Soup with Tarragon and Cream

18 of 26

Pickled Carrots with Coriander and Chiles

These super crunchy pickled carrots are a natural addition to a charcuterie spread, but they're so easy to make, you might keep them around for snacking.Pickled Carrots with Coriander and Chiles

19 of 26

Carrots with Chicories and Brown Butter Vinaigrette

Chicago chef John Shields' vegetable dish is sweet, bitter, tangy and completely beautiful-perfect for serving with a special-occasion roast.Carrots with Chicories and Brown Butter Vinaigrette

20 of 26

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

21 of 26

22 of 26

Carrot Ribbon Salad

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

23 of 26

Ginger-Carrot Soup

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

24 of 26

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

25 of 26

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

Replay gallery

Account

More