5 Carrot Recipes

Carrots, both colorful and crunchy, have a storied past and vibrant present. Originating in ancient Persia, these vegetables were first cultivated for their aromatic leaves and seeds. By the 17th century, they evolved into the sweet, orange root vegetable we adore today. 

The carrots that Farmer Lee Jones grows at The Chef's Garden in Huron, Ohio, reveal a rainbow of visually striking colors — from white and peachy pink to deep purple, yellow, and orange — and range in shape from traditional long carrots to small, round, radish-sized Thumbelina carrots that are perfect for roasting or snacking. Farmer Lee’s regenerative farming techniques protect the soil and ensure his farm’s carrots are packed with natural sweet flavor, fiber, and nutrients, including vitamin K for bone health and the antioxidant beta carotene, which our bodies convert to vitamin A to support immunity and eye health.

Here are five ways carrots’ natural sweetness and eye-pleasing colors inspire culinary creativity. No wonder they're the root of kitchen happiness!

Sautéed Carrot

Elevate the humble carrot to gourmet appeal with The Chef’s Garden’s easy recipe for Sauteed Carrots with Miso Butter and Almonds. Cutting the carrots into thin slices or sticks (julienne) helps them cook evenly as well as yield a crisp, tender texture. The earthy sweetness of the carrots is a great match for creamy, umami-rich miso butter, a combination of miso paste (a Japanese seasoning made from fermented soybeans) and butter. Toasted almonds add a crunch, and don’t skip the furikake — a flaky sesame seed and seaweed seasoning with salty and sweet notes.

Pickled Carrots 

Want to add zing and a satisfying crunch to sandwiches, tacos, salads, and charcuterie boards? Then use this cold brine method…it’s a breeze! Peel 1 pound of firm, dry, plump carrots, then cut them into rounds or sticks and put them in a quart-sized container. Add two smashed garlic cloves, 1 tablespoon of coriander seed, and fresh dill sprigs. In a medium bowl, combine 1 cup of white wine vinegar, 1 cup of water, 2 tablespoons of sugar, and 1 tablespoon of kosher salt. Stir until the sugar and salt dissolve. Pour the brine over the carrots, leaving about a half inch at the top. Allow to sit for two days in the brine for the best flavor. Refrigerate for up to one week.

Shredded Carrots

Grated or shredded fresh carrots are a great addition to savory and sweet dishes. Combine them with cabbage, mayo, and vinegar for a classic coleslaw to build a better salad, or add carrots for extra texture. You can also bake them into savory muffins and quick breads to provide moisture and natural sweetness, layer them into sandwiches and wraps, and toss them into stir fries and blend into smoothies! Freeze shredded carrots for adding later to soups and stews. 

To prevent clumping, spread shredded carrots in a single layer on a baking sheet and partially freeze for one to two hours. Then, transfer them to freezer bags, where they will last for up to one month.

Roasted Carrots

Roasting carrots is one of my favorite cooking methods because it requires minimum preparation and lots of hands-off time. Dry heat brings out the carrots’ natural sugars, enhances their sweetness, intensifies their earthy, savory flavor, and develops their tender interior and slightly crispy exterior. We love these warmly spiced Harissa Roasted Carrots; the harissa — a spicy North African chili paste from Tunisia — brings heat, while coriander, caraway, and cumin add tons of woodsy, citrus, and anise aroma. Use a rainbow of carrots for a stunning presentation.

Carrot Lox

When the starches of carrots are heated, the cell walls become porous, allowing the carrots to effectively absorb flavors from herbs, spices, and marinades. Because of this, (and their bright orange color!), carrots are the perfect root vegetable for making a plant-based version of traditional cured and cold smoked lox.

To make the carrot "lox": In a large bowl, combine ¼ cup water, ¼ cup soy sauce, 2 tablespoons rice vinegar, juice of half a lemon, 1 tablespoon maple syrup, 1 tablespoon dried dill, 1 teaspoon smoked paprika, 1 tablespoon extra virgin olive oil, and one sheet of nori (roasted seaweed) or three sheets of seaweed snack, and set aside. Bring a large pot of generously salted water to boil. Peel three large carrots into ribbons. Blanch the carrots for 90 seconds, then drain before adding them to the marinade. Cover the bowl and refrigerate to marinate overnight. Pat the carrot strips dry before layering on a bagel with a schmear of vegan or traditional cream cheese. The carrot lox will last in the refrigerator for up to one week.