70+ Delicious Ways to Make 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.
This spring carrot recipe is great for entertaining: Simply roast the carrots ahead of time and broil just before serving.
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.
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.
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.
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.
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.
Potato, Carrot, and Parsnip Peels
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.
Tarragon Carrots With Green Beans
Get the benefits of two veggies in one simple side.
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.
These mildly spicy carrots make the perfect side for an Asian-inspired meal.
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.
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.
Spiced and Seared Flank Steak With Carrot Mash and Snap Peas
Here, we update the usual peas and carrots with a fresher take.
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.
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).
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.
Balsamic Onion and Thyme Carrots
The secret to making perfectly cooked onions is a dash of baking soda.
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.
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.
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.
Spiced Carrot Cake With Cream Cheese Frosting
A smear of cream cheese frosting is the ideal topper for this warm spiced carrot cake.
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.
Carrot Mash With Crème 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.
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.
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.
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.
Carrot Soup With Parmesan Crisps
Cheese crisps are the perfect topper for a sweet, creamy carrot soup.
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.
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).
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.
Starter Dish: 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.
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.
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.
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.
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.
Tofu Banh Mi Wraps With Quick-Pickled Carrots and Radishes
Drain the pickles well before adding to each wrap. This is a saucy sandwich, so extra liquid can make it a bit messy once you bite in.
Slow Cooker Beef and Cabbage With Potatoes and Carrots
Here's a showstopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike, we simmer brisket in a strong aromatic spice blend at low and slow heat rather than starting with brined beef.
Crispy Broccoli-Carrot Fritters With Yogurt-Dill Sauce
These quick, crispy fritters are packed with vegetables and get supercrisp in the pan. Pair them with creamy yogurt-dill sauce for a satisfying snack or side.
Chile and Lime Roasted Carrots
Give your classic roasted carrots a flavor boost with toasty chile and zesty lime.
Roasted Carrot, Chicken, and Grape Quinoa Bowl
This nutrient-packed quinoa and greens salad boasts roasted carrots for caramelized flavor, sliced grapes for a juicy burst, and almonds for crunch. Preassemble the ingredients in a bowl to save time, but make sure to add the salad greens right before serving to keep them crisp.
Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation, as we did in the photo. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.
Glazed Baby Carrots
To save time, look for prepeeled real baby carrots in microwavable bags. With just a little brown sugar, these carrots become tender and juicy without turning to complete mush. This veggie side dish comes together in just 10 minutes, and it is a great, last-minute option that packs a punch of sweetness to silence any picky eaters. Double the recipe, and use leftover chopped carrots in grains, salads, and breakfast scrambles.
Sesame-Carrot Edamame Salad
Fresh cilantro, rice vinegar, sesame oil, and shredded carrots give this edamame salad Asian flair.
Caribbean-Style Roast Cabbage With Carrots
Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There's a beautiful balance of flavors here—sweetness from cabbage and carrots, fire from hot sauce, brightness from vinegar, and richness from butter.
The harissa spices are muted here, lending complexity but not heat.