32 Simple Carrot Recipes We Love
Basic Roasted Carrots
To achieve good color and caramelization on carrots, chef Hugh Acheson saut?s them in oilve oil and butter before finishing them in the oven. The carrots should be tender on the outside and have some crispiness in the middle, he says.
Chef Alex Guarnaschelli tops her spicy blackened roasted carrots with a mix of honey and vinegar to balance the heat.
Glazed Carrots with Goat Cheese and Honey
The chefs at Soho Farmhouse rely on resident gardener Anna Greenland, whose impeccable produce includes 14 varieties of heirloom carrots. Carrots are transformed into an impressive side dish or starter when sauteed with fresh herbs and spices, then glazed with apple cider vinegar and honey.
Carrot-Ginger Soup with Coconut-Roasted Shrimp
A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
Ginger-Lime Baby Carrots
"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 cooks them in a tangy ginger sauce and then sprinkles them with the flavorful, seaweed-and-sesame-seed-based Japanese seasoning called furikake.
Grilled Pickled Carrots with Charmoula and Almonds
Pickling and then grilling carrots gives them a briny and charred flavor that matches perfectly with the spicy charmoula sauce.
Whole Roasted Carrots with Garlic
This foundational roasting recipe serves as the perfect side for any meal.
Moroccan Carrot Salad with Oranges and Medjool Dates
This gorgeous, lightly sweet salad is terrific with roasted chicken and great for a buffet.
Sautéed Carrots with Lemon and Marjoram
Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish, or poultry.
Grilled Carrot Salad with Brown Butter Vinaigrette
Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing he makes by cooking butter until brown, then pureeing it with marcona almonds and sherry vinegar.
Moroccan Carrot Salad with Spicy Lemon Dressing
Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat.
Glazed Carrots with Cardamom and Ginger
Most people cook carrots in water, Shawn McClain says, which dulls their flavor. His secret to keeping them supertasty is to cook them in carrot juice and orange juice until glazed.
Carrots with Tahini Dressing
"I like the clean flavors in this dish," says Sam Mogannam of this incredibly simple side, which is as good with turkey as it is with steamed fish, roast chicken or pork.
Creamy Carrot Soup with Scallions and Poppy Seeds
Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.
Braised Carrots with Thyme
The cooked carrots can be refrigerated for up to 1 day. Gently reheat the carrots in their liquid before serving.
A Thai curry of carrots with coconut milk gave Todd Thrasher the idea for this drink.
Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.
Honeyed Carrots with Currants and Saffron
A casserole of meat, vegetables and fruit, tzimmes is often flavored with honey and cinnamon and cooked very slowly. Here, sliced carrots are quickly simmered with fresh orange juice, honey, ginger and a pinch of saffron, then simmered with dried currants before serving.
Carrots Braised in Beer and Carrot Juice
The combination of carrot juice and beer enrich this traditional American dish.
Carrot Osso Buco
In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.
Carrot Macaroni and Cheese
The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.
American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation on the traditional potato gnocchi.
Cocoa-Carrot Cake with Cocoa Crumble
William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
Striped Bass with Sweet Carrots and Cider Glaze
To prepare the carrots, chef Bruce Sherman cooks them without stirring until they blister, then glazes them in cider and cider vinegar.
Parsnip and Carrot Soup
The ultimate winter comfort food, this soup goes well with a hearty salad and cured ham.
Roasted Carrot and Cumin Puree
Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
Grilled Carrots with Lemon and Harissa
At Maydan restaurant in Washington, D.C., these carrots are cooked directly in the coals of their massive hearth. Grilling over charcoal until charred gives a similar result. A blend of roasted and dried peppers and chiles give the harissa sauce fruity, smoky depth. Use the leftovers to season roasted chicken or vegetable soup.
Honey-and-Soy Glazed Carrots
Honey and soy make these sautéed carrots pleasingly sweet and salty, with a rich golden brown color around the edges.
Simple Roast Carrots with Lemon
At Thanksgiving, F&W’s Justin Chapple serves these carrots because they require fewer than five ingredients and pair nicely with just about anything.
Chipotle-Roasted Baby Carrots
The carrots are roasted simply with smoky canned chipotles in adobo, then served with peppery watercress and cooling yogurt.
Carrots with Sausage and Rosemary
The carrots and sausage can be refrigerated overnight—reheat gently before serving.
Roasted Carrots with Carrot Top Gremolata
The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest and jalapeño) for sweet roasted carrots and shallots.