22 Carrot Recipes We Love

To achieve good color and caramelization on carrots, chef Hugh Acheson sautés them in olive oil and butter before finishing them in the oven. The carrots should be tender on the outside and have some crispiness in the middle.

Chef and TV personality Alex Guarnaschelli tops her spicy blackened roasted carrots with a mix of honey and vinegar to balance the heat.

In this recipe, carrots are transformed into an impressive side dish or starter. They're first sautéed with fresh herbs and spices, then glazed with apple cider vinegar and honey. Goat cheese, more honey, a homemade gremolata, and flaky sea salt are the finishing touch.

The ultimate winter comfort food, this soup pairs well with a hearty salad and cured ham.

The carrots are roasted simply with smoky canned chipotles in adobo, then served with peppery watercress and cooling yogurt.

The chopped carrot greens turn into a tasty topping (along with cilantro, lemon zest, and jalapeño) for sweet roasted carrots and shallots.

These carrots, roasted and topped with a tangy beet puree, goat cheese, and toasted hazelnuts, are a celebration of fresh ingredients and flavor. If Spanish Monte Enebro is not available for your cheese needs, substitute French Ovalie Cendrée or fresh chèvre.

"Oh, how I love a snack cake. It just feels so friendly," says Ann Taylor Pittman. "It's doable, casual, and unassuming—and thus you'll find one in my house way more often than a layer cake. Don't be fooled by their less-glamorous looks; snack cakes are every bit as good. They're certainly easier to make, so I can whip one up with little effort—and more frequency—and make everyone in my house happy."

Here, small (not baby!) carrots are roasted with fragrant cumin seeds, then served in warm homemade tortillas with juicy, meaty skirt steak. For a vegetarian version, swap out the steak for roasted mixed mushrooms.

We love these pickled vegetables on a banh mi, but they will add freshness and crunch to any meal. Try them sprinkled over salads or stir-fries.

"When it comes to cooking with beer, I like using Heineken because it adds a pleasant sweetness and a faint yeasty taste that I love," says Alex Guarnaschelli. The brown sugar and earthy flavor of the carrots are perfect with feta, which adds just the right amount of richness and salt.

Cookbook author Nik Sharma recommends serving this stunning cake with a cup of warm tea or coffee. Don't forget the orange zest garnish, either.

Instead of creating a ground patty of beans, grains and vegetables that replicates the look and texture of meat, chef Edward Lee serves this gorgeous ratatouille-inspired "burger" of colorful roasted vegetables layered with melty cheese. "It looks like a slice of a rainbow," he says. The homemade carrot ketchup that accompanies it can keep in the fridge for up to three days.

Baltic black bread, traditionally made with rye flour and sourdough starter, is dense and sour, with a tight crumb. Its lush rye flavor gives this vegetarian soup earthy depth. A sprinkle of homemade cheese curds and fresh herbs lighten up each bowl.

Oxtails practically melt when braised, resulting in savory, tender meat and a rich and glossy gravy. Novelist Bryan Washington's recipe for Jamaican braised oxtails is an homage to one prepared by his mother, perfumed by plenty of warming spices, hot Scotch bonnet chiles, and fresh thyme, while sweet carrots and creamy beans round out the dish.

Chef Kate Williams' beautifully layered carrot steaks at Lady of the House in Detroit were 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.

This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are five to six 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.

Bartender Ivy Mix, owner of the tequila cocktail bar Leyenda in Brooklyn, bases her Bloody Maria (a Bloody Mary made with tequila instead of vodka) on the Sangrita, a traditionally tomato-based Mexican drink that often accompanies shots of tequila. Mix's version features carrot and papaya juice for a light and fruity accent, making her cocktail ideal for brunch or mid-afternoon sipping.

Rocco DiSpirito's vegetarian "tartare" of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot "egg yolk" brings bright flavor to beets' natural earthy sweetness.

At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. F&W Culinary Director at Large Justin Chapple's adaptation of chef Mason Hereford's marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.

Samantha Fore's favorite Sri Lankan grab-and-go snack maalu paan—a yeasty roll stuffed with spiced fish and potato—is the inspiration for this dish, filled with curry-spiced chicken, leek, and carrot. Typically made with homemade dough, these kade paan get a speedy boost thanks to store-bought frozen rolls.

The former chef of 232 Bleecker in New York City and Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu.