681 carrotn recipes

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Very easy crockpot recipe with only 4 ingredients where chicken meets vegetables to make a succulent dinner everyone will remember.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

A simple mashed butternut squash and carrot side, brightened with butter and a whisper of ginger. A naturally sweet, gluten-free vegetable mash for the holiday or weeknight table.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Shchi is a traditional Russian cabbage and sauerkraut soup with beef brisket, marrow bones, porcini mushrooms, and root vegetables. A deeply layered pot that tastes even better the next day.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Skillet shredded potato, zucchini, and carrot sauté with butter and basil. Quick 30-minute vegetable side dish, naturally gluten-free, diabetic-friendly.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Carrots are very nutritional. Especially after cooking. This quick recipe is very easy to make and tastes nice too.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.