14 Easy Carrot Recipes

Here are our best easy carrot recipes for including this healthy vegetable in your meals, from roasted to soup to cookies.

Carrot recipes

Looking for the best ways to eat carrots? These bright orange, healthy veggies are good for so much more than just your eyesight, like the old mantra. They’re packed full of vitamins and nutrients! Luckily: they’re also delicious. And there are so many more ways to eat them than raw carrots sticks!

Here we’ve compiled all the best carrot recipes in two groups: first, recipes where carrots are the star! Think: carrot soup, roasted carrots, carrot cake cookies. But second, and just as important: recipes where carrots play an important supporting role. What’s a good coleslaw or noodle soup without carrots? Let’s get to the recipes.

And now…our best easy carrot recipes!

Carrots nutrition

Carrot are one of the 20 best vegetables you can eat! What’s so great about carrots? Here are some nutrition benefits (source):

  • Vitamin A: Carrots have 428% of your daily vitamin A in 1 cup.
  • Beta-carotene: They have beta-carotene, an antioxidant could help in cancer prevention.
  • Vitamins C, K and potassium: Carrots also are high in these vitamins.
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Roasted Carrots with Cumin Seed & Hummus | A Couple Cooks

Easy Roasted Carrots


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

These easy roasted carrots are a stunning side dish! Roasted with cumin seed and olive oil, they’re sweet and perfectly tender. 


Scale

Ingredients

  • 1 pound slender rainbow carrots with tops, about 2 bunches
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 2 teaspoons cumin seeds
  • 1 teaspoon kosher salt
  • 1 handful cilantro leaves, for the garnish

Instructions

  1. Preheat the oven oven to 425F. Chop off the tops of the carrots, leaving about an inch of the greens. Peel the carrots, then slice them in half to get them all to a relatively uniform thickness; keep only the thinnest of carrots whole. You may need to quarter larger carrots.
  2. Line a baking sheet with parchment paper. Place the carrots on the pan, then drizzle with the olive oil and sprinkle with the garlic powder, cumin seeds, and kosher salt. Mix with your hands until the carrots are evenly coated. 
  3. Bake the carrots 20 to 30 minutes or until tender, stirring once. (The bake time will depend on the thickness of the carrots; to assess doneness, prick one of the larger carrots with a fork.)Sprinkle with torn cilantro leaves and serve. 

  • Category: Side
  • Method: Roasted
  • Cuisine: Vegan

Keywords: Carrot Recipes, Roasted Carrots

More on eating your veggies!

Need more inspiration outside of these carrot recipes? We’ve got lots of it. Here are a few more resources for eating more vegetables:

  • 20 Best Vegetables to Eat Today We’ve all heard, “Eat more vegetables.” But how to do it? Here are the healthiest vegetables to get into your diet, and recipes for how to eat them!
  • 28 Day Vegetarian Meal Plan Here’s a month-long vegetarian meal plan with planning ideas and a meal planning calendar with food to cook.
  • Plant Based Diet for Beginners Everything you need to know about eating a plant based diet, including plant based protein ideas and recipes for every meal of the day!
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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