Food

Sweet-Savory Carrot Starters and Side Dishes

November 19, 2013

Pickled, puréed, or roasted until tender, these savory carrot sides are a comforting addition to any meal.

Carrot Soup with Leeks and Ginger — This spicy carrot ginger soup is an easy winter weeknight meal. See the recipe for Carrot Soup with Leeks and Ginger »Katherine Whittaker

Carrot Horseradish Relish — Use this to add a spicy kick to scrambled eggs, a welcome bite to rich grilled cheese, or even—oy vey—as a spreadable component to a decidedly non-Jewish charcuterie platter. Just skip the bread if it's Passover. Get the recipe for Carrot and Horseradish Relish »Paul Sirisalee | Food Styling: Eugene Jho

Cumin-Roasted Carrots and Parsnips — Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. See the recipe for Cumin-Roasted Carrots and Parsnips »Helen Rosner

Carrot-Tahini Dip — Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for Carrot-Tahini Dip »Helen Cathcart

Maple-Glazed Carrots — 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.Laura Sant

Chilled Carrot Soup with Fines Herbes Mousse — This intense soup from the French Laundry seems to capture the very essence of fresh carrots. See the recipe for Chilled Carrot Soup with Fines Herbes Mousse »Christopher Hirsheimer

Javanese Cucumber and Carrot Pickle (Acar Timun) — This relish is an easy-to-make version of Indonesian pickle.Todd Coleman

Indian-Style Carrots With Mustard Seeds (Carrot Kari) — These carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes.Todd Coleman

Orange and Honey-Glazed Carrots — Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »Todd Coleman

Carrot Ginger Dressing — This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.Maxime Iattoni

Lemon-and-Herb-Roasted Vegetables — Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.Saveur

Cauliflower Achar — A rempah, or spice paste, lends flavor and texture to a Malaysian-style pickle made up of cauliflower, carrots, and cabbage. See the recipe for Cauliflower Achar »Khushbu Shah

Roasted Carrot and White Bean Dip — 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.Helen Rosner

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