493 carrot recipes

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

One-skillet Italian sausage stew with potatoes, carrots, and tomatoes. Hot sausage pinched into small meatballs simmers with harvest vegetables, rosemary, and thyme for a rustic weeknight dinner.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Lima bean health loaf with mashed limas, carrots, peanuts, whole wheat breadcrumbs, and melted cheese on top. A hearty vegetarian bean loaf packed with protein.

A spicy and delicious sauce made of potatoes, carrots and cabbage that is excellent over rice.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Vegetarian penne pasta with fresh Roma tomato sauce, broccoli, zucchini, sugar snap peas, carrots, and Parmesan. A colorful one-pot weeknight dinner.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

Slow-simmered beef stew with chili powder, cinnamon, and cloves gives this chuck wagon classic a warm Southwestern kick. Potatoes and carrots round out a hearty one-pot supper.

Baked vegetarian samosas with a homemade whole wheat crust and a curried spinach, carrot, and scallion filling glazed with tamari. No deep frying needed. Equally good served hot from the oven or cold for lunch.

Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.