795 carrot recipes

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.

Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.

A chunky vegetarian minestrone loaded with cannellini beans, tomatoes, zucchini, carrots, and spinach, thickened with rice instead of pasta. A hearty, one-pot Italian soup finished with Parmesan.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Orjaleves is a traditional Hungarian pork and beef bone soup: a rich, clear golden broth perfumed with paprika and saffron, full of root vegetables, tender pork and hand-rolled spiral egg noodles. A heritage feast-day soup.

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.