854 carrot recipes

I added dumplings to this and this one pot meal was delicious!

One of my favorite go-to sides, great with any protein or on its own for a light lunch. You can add any combination of chopped vegetables.

Old-fashioned fermented and pickled mixed vegetables with cauliflower, carrots, cucumbers, celery, pearl onions, and red peppers. Crock-fermented giardiniera-style.

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

Cowboy pintos are a hearty vegan bean pot: dried pintos slow-simmered with tomatoes, onion, carrot, celery, thyme and cilantro until creamy. Spoon it over rice or barley for a stick-to-your-ribs meatless bowl.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

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.

Everybody likes spring rolls.This recipe is very easy to make and tastes delicious. Try it!

These are very healthy vegetables, whenever it is a nice recipe, worth to keep.

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.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

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.

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

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