"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says. "The color, the abstract shape—they're gorgeous." He likes his carrots peeled, left whole and cooked with the tops still attached in a zingy ginger sauce. Whether you prefer yours crispy and roasted for a warming fall dinner or shredded and raw in a summer slaw, Food & Wine's guide to carrots gives you ideas for delicious recipes, improves your knife skills and helps you master classic cooking techniques.

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Carrot Cake Marmalade with Yogurt and Fresh Fruit
Rating: Unrated
At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.
Carrots en Croûte
This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are 5 to 6 inches in length. Pre-roasting carrots with curry and thyme balances their natural sweetness with rich, savory flavor, making them a satisfying stand-in for sausages.
Carrot Steaks with Roasted Garlic Hollandaise
Chef Kate Williams’ beautifully layered carrot steaks at Lady of the House in Detroit are a mainstay on her menu. Here, she’s shared an at-home riff using large horse carrots, balancing their natural sweetness with plenty of salt and lemon. The silky hollandaise drizzle comes together easily using a blender, which virtually guarantees an effortless sauce.
Coffee and Five-Spice Roasted Rainbow Carrot Salad
Bold and tannic Grenache also displays more subtle notes of geranium, peppercorn, and smoke. Knowing this, James Briscione, author of The Flavor Matrix, heads away from the obvious beef pairing and matches the wine with roasted carrots laced with coffee and five-spice. A creamy Herbed Crème Fraîche drizzle cools the dish and helps it feel surprisingly light.   Slideshow: More Carrot Recipes 
Pickled Carrots
Rating: Unrated
Gently pickled carrots add color, tang, and crunch to the banh mi from Nudo House chef Qui Tran of St. Louis. Slideshow: More Carrot Recipes 

More Carrot

Carrot Crumble
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)Slideshow: More Carrot Recipes
Salsa Verde
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)Slideshow: More Carrot Recipes

Roasted Carrots with Lebneh, Urfa, Pickled Shallots and Lime

Tangy lebneh is an excellent match with the sweet roasted carrots in this great recipe from chef Hugh Acheson. It’s worth making the quick pickled shallots, too. Slideshow: More Carrot Recipes