Here are our best easy carrot recipes for including this healthy vegetable in your meals, from roasted to soup to cookies.
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.
Ready for the best carrots EVER? Don’t get us wrong: carrots are perfect raw. Carrots and hummus, carrots and ranch: we’re there for it! But if you want to dress up your carrots as a crazy delicious side dish: make these easy roasted carrots! They come out tender, lightly charred, and sweetly earthy. Roasting them with lemon wedges gives a brightness of flavor. Give that raw carrot a glamorous makeover! You’ll be glad you did.
First up in our best carrot recipes: cumin roasted carrots! The tender, sweet carrots are perfect against the savory bite of the cumin. Serve over creamy hummus as a dip that offsets the carrots fabulously. It’s perfect for entertaining as an easy side dish. For especially brilliant colors, use rainbow carrots. Make sure to get the slender, thin carrots that are sold in bunches.
Want to start your day with carrot recipes? These carrot cake breakfast cookies are perfect for busy mornings. They’re hearty, tasty, and the texture is just right: pleasantly chewy, almost like a Cliff bar–but better! They’re also easily portable for traveling or breakfast on the go. Make a big batch and pull them out of the freezer when you’re running out the door!
Here's a carrot recipe that capitalizes on the sweet flavor and vibrant color of this healthy veggie perfectly! The velvety orange puree is flavored with fresh ginger, curry paste and coconut milk.Thai curry paste has beautifully fresh flavors: garlic, lemongrass, and ginger. Grab a jar from the store and it keeps for months in the refrigerator.
Another great way to start the day with carrots: carrot cake baked oatmeal! It’s cozy and comforting: flecked with orange carrots, topped with pecans, and flavored with cinnamon, ginger, and nutmeg. Said one reader: "It’s delicious! My husband, who doesn’t like carrots, saw me eating it and asked what it was. He tried it and liked it!"
This isn't a true carrot recipe, but we had to include it because it's our favorite way to eat carrots! Raw carrots with this ranch dressing is a sure hit for eaters of any age. It’s got a healthy spin with plain yogurt and a little bit of mayo for richness. Then add dill, garlic powder, and onion powder, and you’ve got a creamy dressing that takes just 5 minutes to make! Why buy it again? Another option: Healthy Greek Yogurt Ranch Dip.
If it's grilling season, you must try this grilled carrots recipe! Grilling baby carrots makes them tender and slightly charred. When they're done, toss them with lime juice, cilantro and a hint of cumin for a zesty flavor.
This Moroccan style carrot salad is an easy side dish! It's tossed with feta, pistachios, and fresh mint. To top it off, an orange blossom vinaigrette covers it with a floral scent. Orange blossom water (or orange flower water) is a scented water that’s used in Moroccan homes. You can find it online or in some grocery stores.
Next up: carrot recipes where carrots play an important supporting role! They're essential in this easy homemade vegetable soup: it's like a version of vegetarian chicken noodle! The base recipe is seriously simple, with onion, carrot, celery, and rotini pasta noodles. If you'd like, you can customize it by adding veggies like handfuls of baby spinach or white beans for additional plant based protein.
What's coleslaw without bright orange shredded carrots? Here's the very best recipe for a coleslaw, featuring our Creamy Coleslaw Dressing. This recipe is totally balanced in sweet and savory flavors. It has a healthy spin, too: there’s no refined sugar and less mayo than most coleslaw recipes. When we make this one, we find ourselves going back to the fridge for seconds and thirds!
What's fried rice without carrots? They give the required brightly colored cubes in this vegetable fried rice recipe. It's a fast and easy dinner recipe to use up any vegetables you have on hand in your refrigerator and freezer! With fresh ginger and garlic and the requisite scrambled egg, it's flavorful and satisfying.
Here's another soup recipe where carrots provide the needed vegetable texture! We’re pulling out the expletives because this lentil soup recipe is so delicious, you won’t even remember that you’re doing your body and the planet good. You’ll just feel like you’re wrapped in a cozy hug. Featuring fire-roasted tomatoes, fennel, carrots and garlic, this lentil soup is ready to amaze you. See also: Instant Pot Lentil Soup
What's a pot pie recipe without carrots? This cozy pot pie will literally wow your guests! The interior is full of vegetables: carrots, potatoes, and peas, mixed with a gooey vegetarian gravy flavored with pesto and Parmesan. It's topped with a flaky, golden pastry crust: truly a stunner.
In this carrot recipe, carrots are peeled into ribbons as a garnish for tacos! Using rainbow carrots makes for a festive look. The chickpea filling is flavored garlic and cumin, and mango cubes are thrown in for some sweetness. It’s all smothered in creamy cilantro yogurt sauce (and doused with sriracha for good measure). Fresh, vibrant and delicious!
Last up in our best carrot recipes: shredded or shaved carrots are perfect as a garnish for sandwiches! This one is a quick recipe featuring Mediterranean flavors. For the filling: garlic herb white bean dip, sliced red onion, shredded carrots, and feta cheese. It’s fast to put together and full of flavor. See also: Vegetarian Banh Mi and Vegan Banh Mi Sandwich.
Peel the carrots and slice them on the bias (as shown).
In a large bowl, whisk the balsamic vinegar, mustard, garlic powder, thyme, and salt. Slowly whisk in the olive oil. Add the carrots and stir to evenly coat.
Line a baking sheet with parchment paper. Add the carrots in an even layer. Add lemon wedges and fresh thyme to the tray, on top of the carrots.
Roast for 20 minutes. Stir and roast 15 to 20 minutes more (for 35 to 40 minutes total), depending on the thickness of the carrots. Taste and add a few more pinches salt and some fresh ground pepper. Serve.
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 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.