Our best carrot recipes show this veggie’s impressive range, from glazed carrots and roasted carrots to carrot muffins and carrot cake.
We’ve got glazed carrots fit for a holiday spread, pickled carrots to pile on a sandwich, and obviously lots of carrot cake. One of our all-time favorite veggies, carrots take us in so many directions—and these carrot recipes show it. You can roast carrots until their edges get caramelized, coaxing out the vegetable’s natural sweetness. You can pickle fresh carrots for a crunchy companion to char-grilled meat. You can purée them to make carrot-ginger soup, a classic vegetarian comfort food.
True baby carrots, prized for their sweetness, are harvested before reaching maturity and have pointed tips and green tops just like fully grown carrots. The other type of carrot to avoid is at the opposite end of the spectrum: giant horse carrots, which are watery, bland, and yes, meant for horses. Instead, look for medium-sized carrots, ideally with the green tops still attached; use the greens to make carrot top pesto or as a substitute for parsley in chimichurri.
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