93 vegetable carrot recipes

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Irish vegetables simmered in white wine vinegar with bay leaf, broccoli, cauliflower, carrots, and corn. A bright, diabetic-friendly side dish ready in 30 minutes.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Vegetable bulgur pilaf with mushrooms, zucchini, carrots, and red pepper simmered in broth with tarragon. A light, nutty whole grain side dish ready in 30 minutes.

Flounder fillets poached in white wine with carrots, snow peas, and fresh ginger sauce. A light, one-skillet fish dinner ready in 30 minutes with crisp vegetables and delicate pan juices.

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Chicken country soup with browned chicken breast, broccoli, carrots, and red bell pepper simmered in a simple bouillon broth. A clean, no-fuss vegetable chicken soup in one hour.

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.

Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.