1,723 carrot recipes

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

A simple and scrumptious dish made with rice, green and red lentils and grated coconut.

Crispy Sri Lankan vegetable fritters made with gram flour, shredded cabbage and carrots, seasoned with garam masala and chili, fried until golden brown.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Mak kimchi ferments chopped napa cabbage with daikon, garlic, carrot, anchovies, and chili flakes for a quick-style Korean kimchi. A 2-day countertop ferment that keeps for 10 days.

Seasonal root vegetables are tossed with olive oil, salt and black pepper, after baking, they look nice and colourful, you can serve them with any kind of your favorite gravy or roasted turkey, chikcen, it is also a fantasitc side dish.

untypical spicy flavor which you like more and more when tasting..

Definitely a dish that is easy to make and impresses your family! Also a great way to use up your leftover rice.

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.