Crisp, earthy carrots aren't just for Bugs Bunny. This versatile vegetable is one of our favorites. We like to eat them plucked straight from the garden, but they are at home in a variety of dishes in both starring and supporting roles. From stir-fries and salads to cocktails and cakes, we've rounded up our favorite carrot recipes.
Roasting carrots is a wonderful way to bring out their natural sweetness. Try serving roasted carrots with creamy burrata and a walnut pesto made with the green carrot tops. To make a sweet, complex salad, top roasted multicolored carrots with crunchy pistachios and a fig vinaigrette.
To up the sweetness of carrots even more, we pair them with rich maple syrup. You can boil your carrots before glazing them with maple syrup, but braising them in butter before glazing will bring out even more sweetness. In our rich carrots vichy, the sweetness is balanced by fresh chiles.
It's no secret that carrot belongs in cake. It's a great way to add moisture to a batter. To make our carrot cakes even softer, we like to use crushed pineapple as well. Raisins and walnuts both make good additions, while a velvety cream cheese frosting is vital (a little coconut on the outside won't hurt, either).
Find all of these recipes and more in our collection of our favorite carrot recipes.
Roasted Carrot Salad with Burrata
Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg. Get the recipe for Kimbap »
Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.
This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.
Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. Here, it adds depth to a pickle brine from award-winning cookbook author Hiroko Shimbo. We use radishes, but any sturdy vegetables, such as peppers, cauliflower, or onions, will do. Get the recipe for Vegetables Pickled in Kelp Vinegar »
Cookbook author Madhur Jaffrey describes sambar as “a split-pea stew which is varied daily with the addition of, say, caramelized shallots or tomatoes or okra or aubergine (eggplant) poached in tamarind juice.” What we discovered in our test kitchen is that any combination of vegetables, such as yams, zucchini, or eggplant, can be added to this aromatic south Indian stew. Get the recipe for South Indian Vegetable Stew (Sambar) »
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
This French lamb stew is packed with onions, peas, and root vegetables.
Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.
Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.
This Puerto Rican chicken soup is hearty with starchy vegetables.
Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.
In Acheson’s update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.
Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.
Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »
Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.
Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.