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70+ Delicious Ways to Make Carrots

70+ Delicious Ways to Make Carrots

March 22, 2019

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Jennifer Causey

Long-lasting, available all year long, and high in both vitamin A and fiber, carrots are an easy and healthy thing to keep on hand. But don't just toss them in salads—we have of ways to cook with this tasty root vegetable, so you'll never be bored.

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Coffee-roasted Carrots

Jennifer Causey

View Recipe: Coffee-roasted Carrots

This is our take on San Francisco chef Daniel Patterson’s renowned dish of carrots roasted on whole coffee beans. For a lighter approach with spring carrots, we use just a little instant coffee and roast the carrots quickly in high heat. The carrots develop wonderfully subtle bittersweet flavor, though their springtime brightness shines through. Fennel pollen adds a hint of anise; you can find it on Amazon.

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Ginger-Orange Carrots

Caitlin Bensel

View Recipe: Ginger-Orange Carrots

This spring carrot recipe is great for entertaining: Simply roast the carrots ahead of time and broil just before serving.

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Moroccan Spiced Carrots

Caitlin Bensel

View Recipe: Moroccan Spiced Carrots

A heady blend of spices makes these roasted carrots hard to resist. If you can find tender baby carrots, they make a great shortcut; just give them a good scrub—no peeling required. Check the carrots during cooking; smaller carrots could overcook, yielding mushy results. Pair these carrots with roasted lamb or beef or your favorite curry dish.

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Crispy Chicken Cutlets with Lemon-Butter Carrots

Jennifer Causey

View Recipe: Crispy Chicken Cutlets with Lemon-Butter Carrots

Tossed in a simple lemon-tarragon butter, these tender baby carrots are the perfect partner for quick-cooking chicken cutlets. If you can’t track down steam-in-bag carrots, microwave baby carrots until just tender, about 5 minutes.

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Apricot-Sage Chicken With Carrots

Greg DuPree

View Recipe: Apricot-Sage Chicken With Carrots

Dinner doesn't get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat.

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Pan-Roasted Carrots

Photo: Victor Protasio

View Recipe: Pan-Roasted Carrots

This recipe gives you a faster route to “roasted,” lightly caramelized carrots. Instead of cooking in the oven (and waiting for it to preheat), here you cook the carrots on the stovetop in a cast-iron skillet. The key is to keep the carrots still; you’ll cook them for 5 minutes without stirring, then stir and cook undisturbed for another 5 minutes. The results are beautifully browned, crisp-tender carrots that take about a third of the time as oven-roasted. A hint of hoisin and maple syrup enhance the sweetness of the carrots without rendering them cloying.

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Parmesan Carrots With Lemon-Parsley Dressing

Photo: Jennifer Causey

View Recipe: Parmesan Carrots With Lemon-Parsley Dressing

Steaming and sautéing the carrots in the same pan is the time-saving trick to making them tender and beautifully glazed.

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Potato, Carrot, and Parsnip Peels

Photo: Monica Buck

Toss potato, carrot, and parsnip peels with a little oil, salt, and pepper, and bake at 400°F for 10 minutes or until browned and crisp. They're delicious on their own, and they also make great crunchy garnishes for soups and salads.

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Tarragon Carrots With Green Beans

Photo: Jennifer Causey

View Recipe: Tarragon Carrots With Green Beans

Get the benefits of two veggies in one simple side.

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Creamy Carrot and Herb Linguine

Photo: Jennifer Causey

View Recipe: Creamy Carrot and Herb Linguine

A quick dunk of fresh carrot ribbons in the pasta cooking water softens them just enough so you can swirl them through the creamy sauce with the linguine. If you have a spiralizer, spiralize the carrots and add to the pasta cooking water 3 minutes before draining. Shaved Parmesan melts evenly into the sauce and creates lovely shards on top for a visual and textural contrast. A handful of fresh parsley and tarragon add a springy pop of green right at the end. You could also use thinly sliced chives or the green parts of green onions.

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Sweet-and-Sour Carrots

Photo: Jennifer Causey

View Recipe: Sweet-and-Sour Carrots

These mildly spicy carrots make the perfect side for an Asian-inspired meal.

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Pan-Roasted Pork Chops With Cabbage and Carrots

Photo: Jennifer Causey

View Recipe: Pan-Roasted Pork Chops With Cabbage and Carrots

Super-succulent pork chops are browned on the stovetop before being finished in the oven for tenderness. Roasted carrots are paired with vastly underrated cabbage to create a vibrant vegetable medley that is equal parts flavorful and nutritious. This meal is pretty enough to showcase, yet fast enough for weeknight cooking. Enjoy it with a side of wild rice or roasted potatoes for a well-balanced meal the whole family will love.

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Sweet-and-Spicy Carrots and Peas

Photo: Jennifer Causey

View Recipe: Sweet-and-Spicy Carrots and Peas

Just a little brown sugar helps the carrots to caramelize quickly so they’ll be beautifully browned, not sticky sweet. Thin, flat snow peas take just a few minutes to cook. If using sugar snap peas or green beans, trim and add to the pan during the last 8 or 10 minutes of baking.

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Spiced and Seared Flank Steak With Carrot Mash and Snap Peas

Photo: Hector Manuel Sanchez

View Recipe: Spiced and Seared Flank Steak With Carrot Mash and Snap Peas

Here, we update the usual peas and carrots with a fresher take.

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Tahini-Carrot Soup With Pistachios

Photo: Jennifer Causey

View Recipe: Tahini-Carrot Soup With Pistachios

A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

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Browned Butter Carrot Cake With Toasted Pecans

Photo: Hector Manuel Sanchez

View Recipe: Browned Butter Carrot Cake With Toasted Pecans

The Bundt pan makes for a much easier dessert, freeing you from the fuss of stacking and frosting layers. You can bake the cake ahead and freeze it, unglazed: Wrap the cooled cake in plastic wrap, and freeze in a zip-top plastic freezer bag for up to 3 months (glaze the thawed cake).

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Vegan Carrot Cake Truffles

Photo: Jamie Vespa

View Recipe: Vegan Carrot Cake Truffles

Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor's grating attachment to grate the carrots into fine, fluffy pieces. Cinnamon, ginger, and nutmeg compose the heady spice trinity, so don’t be shy about adding extra, if you like. Enjoy these truffles for a snack or dessert, or share them with family and friends for easy Easter entertaining.

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Balsamic Onion and Thyme Carrots

Photo: Jennifer Causey

View Recipe: Balsamic Onion and Thyme Carrots

The secret to making perfectly cooked onions is a dash of baking soda.

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Carrot Cake Sandwich Cookies

Photo: Randy Mayor

View Recipe: Carrot Cake Sandwich Cookies

Based on the classic whoopie pie, these soft sandwich cookies provide all the pleasures of traditional carrot cake in a fun-to-eat package, including the thick, tangy cream cheese frosting—especially the cream cheese frosting.

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Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

Photo: Iain Bagwell

View Recipe: Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

This is a kind of springtime Greek ratatouille. We love the artichokes in this dish—they add their unique flavor and somehow make everything taste just a little sweeter. The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.

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Roasted Whole Carrots

Photo: Jennifer Causey

View Recipe: Roasted Whole Carrots

Oven roasting surrounds vegetables with dry, hot, even heat that heightens flavor, browns and crisps exteriors, and cooks interiors to perfect tenderness.

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Spiced Carrot Cake With Cream Cheese Frosting

Photo Courtesy of Oxmoor House

View Recipe: Spiced Carrot Cake With Cream Cheese Frosting

A smear of cream cheese frosting is the ideal topper for this warm spiced carrot cake.

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Potato and Carrot Pancakes With Curry Sauce

Photo: Jennifer Causey

View Recipe: Potato and Carrot Pancakes With Curry Sauce

Carrots bring an earthy sweetness to these crispy, latke-like pancakes. To reheat, place on a baking sheet, and heat in a 325° oven until warmed through.

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Carrot Mash With Crème Fraîche

Photo: Ryan Liebe

View Recipe: Carrot Mash With Créme Fraîche

Simmered carrots are lightly buttered, but a bit of tart cream adds an extra-silky richness. We like the smooth texture you get from pureeing in a food processor; if you prefer a chunkier texture, use a potato masher. Garnish with green onions for added color.

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Carrot Ribbon Salad With Lavender-Ricotta Dressing

Photo: Jennifer Causey

View Recipe: Carrot Ribbon Salad With Lavender-Ricotta Dressing

Pour a homemade dressing of ricotta cheese, buttermilk, lemon rind, lemon juice, and honey over carrot ribbons to make this simply delicious salad.

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Skillet Chicken With Roasted Potatoes and Carrots

Photo: Jennifer Causey

View Recipe: Skillet Chicken With Roasted Potatoes and Carrots

The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan.

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Chicken and Carrots With Lemon Butter Sauce

Photo: Jennifer Causey

View Recipe: Chicken and Carrots With Lemon Butter Sauce

We can all agree that butter is the secret to perfect pan sauce for lean and tasty weeknight chicken. Adding a dab near the end of cooking lends a creamy, satin-smooth finish that no other fat can emulate. The butter emulsifies and slightly thickens the sauce enough to coat the chicken beautifully. This technique works equally well on lean fish.

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Carrot Soup With Parmesan Crisps

Photo: Randy Mayor

View Recipe: Carrot Soup With Parmesan Crisps

Cheese crisps are the perfect topper for a sweet, creamy carrot soup.

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Za'atar-Roasted Carrots With Labne

Photo: Christopher Testani

View Recipe: Za'atar-Roasted Carrots With Labne

The za'atar we know (available at Whole Foods) is a blend of ground sumac, sesame seeds, salt, and the dried, ground za'atar plant. It's slightly sour and slightly earthy, a bit like dried marjoram but completely unique. You can also sprinkle it over hummus, roasted chicken, or grilled flatbread. Labne is Greek yogurt to the extreme, drained of almost all its liquid until very thick. Serve with the carrots for a cool, creamy, tangy contrast.

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Grated Carrot Salad

Photo: Iain Bagwell

View Recipe: Grated Carrot Salad

Raw carrots are cut in fine julienne, then dressed with a lemony vinaigrette with a hint of garlic. Before serving, the salad is showered with freshly cut chives (and chive blossoms, if you have some).

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Carrot "Tabbouleh"

Photo: Jennifer Causey

View Recipe: Carrot "Tabbouleh"

Fresh carrots stand in for bulgur in this no-cook, gluten-free side dish. You can use white wine vinegar in place of lemon juice.

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Starter Dish: Traditional Beef Pot Roast With Carrots

Photo: Jennifer Causey

View Recipe: Traditional Beef Pot Roast With Carrots

Serve this hearty dish over mashed potatoes or egg noodles to sop up the gravy. A side of sautéed or steamed green beans or Brussels sprouts can round out the meal.

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Honey Mustard Glazed Carrots

Photo: Jennifer Causey

View Recipe: Honey Mustard Glazed Carrots

When carrots steam or roast, their natural sweetness really shines. The honey-butter combo we use in this recipe elevates simple sautéed carrots to a whole new flavor level. Try this dressing on any root vegetables you might have, including radishes and turnips. You may be surprised how something so easy can turn almost any vegetables into a delicious side.

Partially cover the pan as the carrots steam so they retain some texture. They will continue to soften as the glaze reduces in the pan.

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Sage-Roasted Carrots and Turnips

Photo: Jennifer Causey

View Recipe: Sage-Roasted Carrots and Turnips

Wrap the vegetables in a foil packet so they steam gently and are easy to flip all at once. Place the packet right on the floor of the oven so the vegetables cook through quickly.

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Turkey and Swiss Wrap With Carrot Salad

Photo: Jennifer Causey

View Recipe: Turkey and Swiss Wrap With Carrot Salad

This is the perfect lunch to make ahead of time and pack for a long trip. Serve these turkey and Swiss wraps with a carrot salad for a healthy and kid-friendly lunch. The wholesome, balanced lunch will keep you fueled and ready for the day.

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Sweet and Spicy Carrot Soup

Photo: Jennifer Causey

View Recipe: Sweet and Spicy Carrot Soup

The combination of carrots, Fresno chili, brown sugar, fresh ginger, and green onions give this soup a sweet and spicy flavor.

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70+ Delicious Ways to Make Carrots

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Coffee-roasted Carrots

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Ginger-Orange Carrots

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Moroccan Spiced Carrots

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Crispy Chicken Cutlets with Lemon-Butter Carrots

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Apricot-Sage Chicken With Carrots

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Pan-Roasted Carrots

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Parmesan Carrots With Lemon-Parsley Dressing

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Potato, Carrot, and Parsnip Peels

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Tarragon Carrots With Green Beans

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Creamy Carrot and Herb Linguine

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Sweet-and-Sour Carrots

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Pan-Roasted Pork Chops With Cabbage and Carrots

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Sweet-and-Spicy Carrots and Peas

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Spiced and Seared Flank Steak With Carrot Mash and Snap Peas

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Tahini-Carrot Soup With Pistachios

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Browned Butter Carrot Cake With Toasted Pecans

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Vegan Carrot Cake Truffles

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Balsamic Onion and Thyme Carrots

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Carrot Cake Sandwich Cookies

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Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

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Roasted Whole Carrots

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Spiced Carrot Cake With Cream Cheese Frosting

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Potato and Carrot Pancakes With Curry Sauce

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Carrot Mash With Crème Fraîche

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Carrot Ribbon Salad With Lavender-Ricotta Dressing

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Skillet Chicken With Roasted Potatoes and Carrots

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