Pickle today, enjoy tomorrow.
This French carrot salad made of shredded carrots, parsley and tossed in a vinegary dressing is delightful. The crunchy carrots woven with fresh, grassy parsley just brings life and light to the table. It’s filling, yet not too heavy.
Pilaf, which is traditionally made with rice, can contain a variety of different ingredients depending on the culture cooking it. This adaptation takes on an Italian spin: with celery, carrots, onion, thyme, and oregano. And a handful of raisins to add some sweetness.
This heart-healthy juice doesn’t need any added sugar to taste sweet and you won’t even notice all the veggies you’re drinking.
It’s a super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
The creaminess of the risotto is complimented by the crispness of the roasted carrots, made even tastier with porcini salt and the aroma of truffles.
Cookies aren’t just for dessert. Deep down we all know this, but sometimes it takes a cookie dough loaded with fiber and protein to remind us of this fact.
With a few simple additions, these glazed roasted carrots taste as vibrant as they look.
Serve a simple, delicious meal for your guests complete with a beautiful roast chicken, herbed polenta and carrots, and a finish of chocolate dipped cookies.
Sweet and salty roasted carrots and herbs are easy to make and a melt-in-your-mouth side dish when served with a mustard and yogurt sauce.
Sweet potatoes and carrots are tossed in tahini dressing before being roasted and served with figs, walnuts, feta, and fresh mint and basil. A beautiful vegetarian side dish.
If you are feeling blue about the lack of produce in winter, enjoy these basic roasted carrots with a delicious sauce to accompany and brighten the mood.
This inviting stew is a perfect home-style dinner. A ragout of winter veggies: turnip, carrots, brussels sprouts, tossed in tomato sauce with quinoa.
Carrots enhanced eyesight, illuminated skin, a cleansed liver, but we can only munch on them raw for so long. Here are 5 delicious ideas for cooking.
A hint of color, a touch of creamy coconut, and a crunch of pistachios make this soup a cohesive bowl of warm goodness.
Perhaps not as sexy as chocolate, but these cupcakes are delicious. They are moist, earthy and chock full of goodness to make you smile from the inside out.
Make pickled carrots earlier in the day and you have an instant appetizer for your guests while dinner cooks, or use them to garnish a Bloody Mary.
Herbed and earthy salmon baked with basil chimichurri and served with potato thyme fries and roasted roots. Pair with a Rioja wine for light spice.
A great place to kick-start a weekend in Stockholm is Restaurant Teaterbrasseriet. If you can’t get there, try their chicken terrine recipe.
A wonderful summer side made up of sweet, tender carrots grilled to perfection topped with charred queso fresco and fresh parsley.
Create an herbed turkey drumstick simple roasted and served with carrots and a surprise dessert.
Creamy avocados, crunchy carrots, and sesame dressing make these unique kelp noodles soaked with flavor.
This roasted carrot side dish is perfect for an easy weeknight meal but also elegant enough for a dinner party. The honey caramelizes during the roasting process and gives the carrots a bit of sweetness to balance out the kosher salt.
Since her first taste of this fresh juice, Nandita Nataraj makes it at least twice a week.
This vegetarian main sacrifices nothing in flavor to cut meat from the meal, utilizing the complex spiciness for Harissa paste.
Fusion Juicer makes quick work of several salads-worth of vegetables, churning out a vibrant juice with a ginger kick.
These vegan patties are full of flavorful veggies and legumes that are delicious in their own right and as a healthy alternative to fast food burgers.
This stew is based on a South Indian rasam and features a mildly tangy broth that compliments the subtle sweet flavors from pumpkin, carrots and shallots.
This unfussy rustic soup is full of authentic Guatemalan ingredients like güicoy and güisquil.
Roasted beets are an unexpected addition to a quick and easy vegetable soup.
These guilt-free “fries” marinate for a full 24 hours, meaning you have to plan ahead but the wait is well worth it.
This veggie-heavy dish is a great way to bounce back from a weekend of over-indulgence.
This soup is hearty enough to satisfy vegetarians but it could easily be be adjusted for meat-eaters with the addition of sausage.
Mint adds brightness to an otherwise earthy stew for a meal that’s hearty and filling but still fresh tasting.
Haybox cooking involves heating up what one wants to cook, then placing the hot pot into a box packed with hay, putting a lid on things and then letting the food cook slowly.
Your meat, beans and veggies all cook up in the same pot which means fewer dishes to wash after indulging in this hearty Italian-inspired dinner.
This retro one-pot dinner consists of shredded chicken cooked with mushrooms, carrots and tender green peas in a cream sauce.
The tanginess of chimichurri is great for cutting through fatty meats but in this vegetarian dish the Argentinean sauce adds spice to sweet roasted carrots.
This is a five minute recipe that’s perfect for those busy nights where you don’t feel like cooking.
This carrot salad is a bit of a surprise and nothing like the average picnic-staple carrot salad you might be more familiar with.
A whirr in the food processor with lemon zest, lemon juice and more fresh rosemary resulted in this silky smooth delicious and nutritious dip
Carrots and fenugreek make an extremely healthy & delightfully light and tasty combo in this dry sauteed vegetable dish.
Juicing is a great way to get those essential nutrients your body needs to repair the damage done to your cells over time.
A light stir fry from Rinku Bhattacharya, using Sri Lankan spices, kale and carrots.
Carrot Halwa, where the vegetable is gently cooked in milk and sugar, is a very popular sweet in Indian cuisine.
With a drizzle of black olive oil this is the perfect Sunday winter supper – a warm, hearty, flavorful soup.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Join her as she cooks the best of them.
Nancy Lopez-McHugh goes to the museum, and comes back with a great salad idea.
Natalie McLaury cooks a recipe that is as simple as the name of the magazine she found it in.
A perfect name for the perfect breakfast muffins. Laura Davis with a recipe that is just what you need to start your day.