What To Cook With Carrots

Though you can find a bag of carrots year-round at nearly every supermarket and even most farmers’ markets, there is something supremely special about the tender carrots that appear in springtime when the ground is soft enough to plant them. That being said, carrots are delicious no matter when you buy them.

The smaller carrots you’ll find in the spring at local markets are different from the baby carrots you’ll find in bags. Those are actually larger carrots whittled down into two bite nubs. First of the season carrots, on the other hand, are skinnier and shorter versions of the kind you’ll see at the supermarket. Though they’re famous for their bright orange hue, carrots come in many colors, from yellow to purple to a burnt red. (Grab some of the purple kind to get an anthocyanin boost.)

WONDERING WHAT TO COOK WITH CARROTS?

CHECK OUT THESE DELICIOUS RECIPE IDEAS:

Raw

Perhaps the best way to enjoy tender carrots is raw, when you can enjoy their crisp, almost sweet flavor. Here are some ideas for cooking with raw carrots:

• Crudité platter: Scrub them well and serve them as part of a crudité platter. Set a dish of your favorite dip in the center of a platter—hummus, aioli, or an herb yogurt dip all pair well with carrots—and arrange the carrots and other favorite veggie dippers around the edges.
• French carrot salad: If it’s French, then it’s definitely going to be delicious. Toss grated raw carrots with a Dijon vinaigrette and top with a little finely chopped flat-leaf parsley.
• Shaved carrot salad: Use a Y-peeler to shave ribbons of carrot. Toss with olive oil, a squeeze of lemon juice, and season with salt. Top with sliced avocado and toasted pepitas (hulled pumpkin seeds).

Steamed

A quick steam brings out carrots' sweetness without turning them to mush. Cut them into your desired length and cook until just fork tender. Here are some ideas for dressing steamed carrots:

• Spicy honey butter carrots: Steam carrots until just fork-tender. Toss with butter, a pinch each of salt and cayenne pepper, and a drizzle of honey. Adjust amounts to taste and sprinkle with chili flakes and flaky sea salt.
• Herbed carrots with goat cheese: Steam carrots until just fork-tender. Toss with olive oil, the juice and zest from 1 lemon, a generous handful of finely chopped mixed herbs (like chives, flat-leaf parsley, and rosemary) and a pinch of salt. Transfer to a platter and top with dollops of goat cheese. Drizzle with olive oil and season with flaky sea salt and freshly ground black pepper.

Blanched

Rather than boil carrots until mushy and limp, opt for blanching them instead. Cut them into your desired length and cook until just fork tender. Bring a large pot of water to a boil. Add the carrots and cook until just fork-tender. Drain and eat right away, or run under cold water to store for meal prep.

• Carrots with raisins and pine nuts: Blanch carrots until just fork-tender. Toss with olive oil, golden raisins, toasted pine nuts, and a drizzle of maple syrup. Season to taste with salt and pepper.
• Miso-glazed carrots: Blanch carrots until just fork-tender. Toss with a spoonful each of unsalted butter and miso paste and a squeeze of lemon juice. Season to taste with salt.

Sautéed

Cooking carrots on the stovetop is a great way to bring out their natural sweetness. Cut them into your desired length and cook until just fork tender.

• Pennied carrots: Heat butter in a skillet over medium heat. Add sliced carrots and season with salt. Cook, stirring occasionally, until carrots are fork tender. Remove from the heat and stir in 1 tablespoon each unsalted butter and light brown sugar. Season to taste with salt.
• Pesto parm carrots: Heat oil in a skillet over medium heat. Add carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are fork tender. Remove from heat and stir in 2 tablespoons pesto. Season to taste with salt and pepper. Transfer to a serving platter and to with shaved parmesan.

Roasted

There’s a good reason that roasted carrots feature on the table at Thanksgiving, Christmas, Easter, and—if you’re in England—every English Sunday roast: they’re absolutely delicious and celebration worthy. Roasting brings out caramel-like flavors in carrots. Roast carrots whole or cut into your desired shape. They’re great roasted until just tender or until very soft.

• Sunday roast carrots: Toss carrots with olive oil and season with salt and pepper. Roast until deeply caramelized and soft.
• Roasted carrot and brown rice salad: Toss sliced carrots with olive oil and season with salt and pepper. Roast until fork tender. Toss with watercress, cooked brown rice, chopped toasted pistachios, goat cheese, olive oil, and lemon juice. Season to taste with salt and pepper.