3,660 carrotn recipes

Try something new when it comes to salad with this tasty and scrumptious variation.

A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

Low-calorie pumpkin muffins made with skim milk powder, pumpkin pie spice, grated carrots, and raisins. No oil, no butter, and only 7 tablespoons of flour in the whole batch.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Crisp-tender broccoli, bell peppers, and carrots tossed in soy sauce, then smothered in melted Monterey Jack and toasted sesame seeds. A 25-minute vegetarian side that steals the spotlight.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.

Meatball bake with beef and sausage meatballs, lima beans, carrots, and onion braised in a thick stewed tomato sauce. A hearty one-dish comfort food casserole.

Creamy carrot cheddar soup uses canned cream of cheddar, chicken broth, milk, and a quick roux for a 30-minute weeknight bowl. Sweet carrot, savory cheese, paprika, and Worcestershire give it depth.

Vegetarian bean burgers made with refried beans, rice, toasted sesame seeds, oats, and nutritional yeast. Freezer-friendly patties you can fry or bake.

End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.

Loaded vegetable quiche with sautéed mushrooms, zucchini, carrots, and Swiss cheese in a creamy sour cream custard with thyme and nutmeg. One-hour brunch or dinner in a flaky pie crust.

Savory beef stew with parsnips, turnips, succotash, and red wine in a crushed tomato base. A hearty root vegetable stew with chuck beef simmered until tender.