The Best Carrot Recipes For Your Dinner Table

Farmhouse Carrots With Goat Cheese Yogurt

Sweet, lightly charred carrots are beautifully balanced with a tangy goat cheese yogurt. 

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Pork & Carrot Stew

This stew will fill your home with comforting aromas.

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Herb & Ginger-Glazed Carrots

These carrots come together in no time and make for a delicious side dish.

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Roasted Carrots And Radishes With Dill Butter

Roasting may not be the first thing that comes to mind when dealing with radishes, but these crunchy roots turn deliciously sweet and mild when cooked this way.

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Vegetarian Carrot Soup

Puréed short-grain rice adds satisfying creaminess to this soup.

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Roasted Carrots With Honey & Cumin

These roasted carrots are the perfect side dish for your next dinner party.

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Ginger Pickled Carrots

These pickled carrots can be refrigerated for up to three months.

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Indian-Spiced Carrot Soup

Spices can go a long way when it comes to flavouring foods commonly found in your fridge and pantry. 

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Carrot, Squash & Ginger Soup

Serve a comforting bowl of this soup on a cold afternoon.

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Grilled Carrots With Yogurt Sauce

The yogurt sauce here makes all the difference!

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Roasted Shallots, Beets And Carrots

To slice beets accordion-style, place two wooden spoons parallel on a cutting board. Place each beet between the handles and slice. The knife will stop at the handles.

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Heirloom Carrot & Wheat Berry Salad

Wheat berries can take upward of 75 minutes to cook. Soak them overnight in water to help speed up the cooking time.

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Carrot & Zucchini Noodles With Beef

Make your own steak spice by combining a few teaspoons of coriander seeds, black peppercorns, dill seeds, kosher salt, paprika, hot pepper flakes and garlic powder in a spice grinder.

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Lazy Cheeseburgers With Carrot Slaw

These freestyle cheeseburgers come together in a snap! Rather than forming the beef into patties, we cook it in a pan with sweet and sticky sauces to make a thick filling for crisp kaiser buns, then top them off with creamy Cheddar.

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Carrot, Red Lentil & Lemon Soup

If you prefer a smooth, velvety consistency, purée the soup with an immersion blender after it has simmered for 25 minutes.

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Carrot Salad With Savoury Granola

This crunchy, colourful salad is perfect for welcoming the warm weather.

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Miso Carrot Soup

Beat the spring blues with this sunny and bright orange soup. It's as flavourful as it is good for you. 

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Honey-Lime Carrots With Cipollini Onions

This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. 

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Cardamom- And Ginger-Glazed Carrots

A little butter, honey and a few spices create a wonderfully aromatic glaze that brings the naturally sweet flavour of carrots to life.

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Honey-Glazed Carrots

Sweet springtime carrots have an indulgent twist when cooked with schmaltz, a rendered animal fat that can often be found at the butcher's counter.

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Lemon Herb Roast Goose With Carrots

Pricking the goose skin with a fork helps render the fat, making the skin super crispy. Use a roasting pan that holds the goose snugly and leaves enough space in your oven for a baking sheet.

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Spiced Carrot & Flax Muffins

Most carrot muffins are basically small cakes loaded with oil and sugar. In our version, yogurt boosts the calcium content, while flaxseeds add beneficial omega-3 fatty acids and fibre.

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Breaded Pork Chops With Spiced Potatoes And Carrots

Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.

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Snow Pea, Shrimp And Carrot Sauté With Brown Butter

Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry— and it only takes a few minutes to cook!

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Heirloom Carrot Salad

Paper-thin ribbons of orange, yellow and purple heirloom carrots make a stunning salad. If you don't have a multihued bunch on hand, orange carrots are just as delicious.

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Carrots With Parsley Butter

A simple vegetable is a satisfying side dish for this rich meal. If you can't find fresh mini carrots with tops and skins intact (instead of baby carrots, which are woody and tough), use regular-size carrots, peeled, halved crosswise and then lengthwise.

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