Recipes with carrots

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

Chicken soup with light, fluffy matzo balls, parsnips, broccoli, and mushrooms in a savory broth. A vegetable-loaded twist on the classic Jewish comfort soup, finished with fresh dill.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Beef bourguignon braises floured chuck in a full bottle of Burgundy with bacon, cognac and herbs until the meat falls apart. Finished the classic way with browned pearl onions and sauteed mushrooms.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.

Broiled catfish with lemon and dill served over rice pilaf tossed with zucchini, carrot strips, and mayonnaise. A 30-minute weeknight dinner built around pantry-ready fish.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Hearty cabbage soup with stewing beef simmered into a rich broth, then loaded with tomatoes, green beans, carrots, and a whole head of chopped cabbage. A filling one-pot meal.

If you like egg salads, this one is worthy to try!