Carrots are so ubiquitous that it’s easy to take them for granted. And not just here in America—this root vegetable is eaten around the world. Originally grown for the leaves and seeds rather than its root (the part we eat), today’s domesticated carrot has been bred for large, sweet, durable, crunchy-textured roots.
Raw carrots, with their sweetly satisfying crisp crunchability, are one of the greatest vegetable snacks out there, beloved by young and old alike. Next to beets, they’re nature’s sweetest vegetable. But there’s so much more you can do with carrots in the kitchen. (Plus, cooking them releases more of their healthy beta-carotene.)
Getting carrots to taste good is easy. The trick is cooking them to the proper texture. Undercooked carrots are better suited for rabbits; overcooked carrots will remind you of baby food. In our test kitchen, we perfected plenty of recipes using different varieties and sizes—chopped, sliced, spiralized, and even left whole, for a dramatic presentation.
Next time you entertain, break out our recipe for Carrot-Habanero Dip, rich and redolent with Moroccan spices. Glazed Carrots with Orange and Cranberries adds a burst of colors and flavors to any holiday spread. Warm up a cold evening with quick, easy, silky-smooth Carrot-Ginger soup. We also show you a few neat tricks for cooking carrots whole: how to grill them, with an herbal yogurt sauce, and how to slowly cook them to melting tenderness on the stovetop, with a trio of flavorful relishes. With their long shape, carrots are a natural choice for spiralizing, and we make things even more interesting by roasting our carrot “noodles” with honey and thyme.
taste the rainbow
Until recently, you probably thought carrots were orange, and that was that. But commercially cultivated carrots as we know them—with their bright orange color and crispy-juicy texture—represent just a few of the types, or cultivars, of carrots that exist in the world. Before we domesticated them for a food crop, wild carrots were anything but orange: They originated in ancient Persia and had a deep purple color. The first cultivated carrots, grown in Afghanistan in roughly 900 AD, were purple and white. Purple, white, and red cultivars eventually spread to central and north Asia, and Japan. These became known as Eastern carrots.
The orange carrots we know and love today were developed in the Netherlands in the 17th century. They quickly became predominant in Europe and then America, and became known as Western carrots.
Eastern and Western cultivars are not just different in color—they’re also a little different in taste and texture. White carrots are sweet, with a crisp, apple-like texture. Purple carrots have a slight peppery flavor and a woodier, less-juicy texture than orange carrots. They’re also high in anthocyanins—the same pigments that make red onions red and blueberries blue. Red carrots are high in lycopene, the same beneficial phytonutrient found in tomatoes.
Orange carrots, more and more grown the world over, have been bred and grown specially for their size, juiciness, and appealing-to-all-ages crunch and sweetness.
vegetable prep
Slicing Carrots on the Bias
For braising and glazing, slice carrots ¼ thick on bias.
Cutting Carrots Lengthwise
For evenly roasted carrots, trim ends, peel carrots, and slice in half lengthwise. If ends are very thick, slice lengthwise into quarters to get pieces of about the same size.
When shredding carrots for slaws or salads, do so on the large holes of a box grater rather than pulling out a food processor.
shopping and storage
Carrots are readily available year-round. Small to medium-size carrots are best; larger carrots typically have tough, woody, tasteless cores. The quality of prebagged carrots is usually very high. Perky-looking greens still attached to carrots is a sign of freshness, so snatch them up if you find them. At home, twist off the greens and store them separately from the carrots.
So-called baby carrots are actually full-grown carrots that are too cosmetically ugly to sell. They were created in the 1980s by a California carrot farmer and have been a smash hit ever since. Full-size carrots are mechanically cut into smaller pieces, sculpted into small rounded batons, washed, and bagged. They may seem convenient, but they are drier and less flavorful than regular carrots.
Rainbow carrots have become fashionable in both farmers’ markets and supermarkets. They make a strikingly beautiful substitution for regular orange carrots in any recipe. Something to keep in mind: Purple carrots, like beets, can stain other vegetables, and they also turn nearly black when roasted. It’s very dramatic-looking, but maybe not everyone’s cup of tea.
Carrots keep for a least a week in an open plastic produce bag in the refrigerator. Often prebagged carrots have moisture inside them from getting sprayed by the vegetable mister in the market; to keep them from turning slimy, pat them dry and transfer them to a dry plastic produce bag.
BOILED CARROTS WITH CUMIN, LIME, AND CILANTRO
Serves 4
Total time: 25 minutes
WHY THIS RECIPE WORKS Boiling is the quickest, simplest way to produce tender, well-seasoned carrots. We cut 1 pound of carrots into 1½- to 2-inch lengths and then halved or quartered them lengthwise, depending on thickness, so that they all cooked at the same rate. Well-salted water not only added seasoning but also helped the carrots retain some of their natural sugars as well as helped them cook faster. After draining, we added olive oil for richness and some citrus juice or vinegar for brightness. A bit of spice and some fresh herbs completed this simple side dish. For even cooking, the carrot pieces should be of similar size. Choose carrots that are between 1 and 1½ inches in diameter.
1 pound carrots, peeled
2 teaspoons salt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh cilantro
½ teaspoon lime zest plus 1 teaspoon juice, plus extra juice for seasoning
½ teaspoon cumin seeds, crushed
1. Cut carrots into 1½- to 2-inch lengths. Leave thin pieces whole, halve medium pieces lengthwise, and quarter thick pieces lengthwise.
2. Bring 2 cups water to boil in medium saucepan over high heat. Add carrots and salt, cover, and cook until tender, about 6 minutes.
3. Drain carrots, then return to saucepan. Stir in oil, cilantro, lime zest and juice, and cumin seeds and stir to coat. Season with extra lime juice to taste, and serve.
VARIATIONS
Boiled Carrots with Fennel Seeds and Citrus
Substitute ½ teaspoon orange zest for lime zest. Substitute ½ teaspoon fennel seeds, crushed, for cumin, and parsley for cilantro.
Boiled Carrots with Mint and Paprika
Omit lime zest. Substitute sherry vinegar for lime juice, ½ teaspoon paprika for cumin, and mint for cilantro.
ROASTED CARROTS AND SHALLOTS WITH CHERMOULA
Serves 4
Total time: 35 minutes
WHY THIS RECIPE WORKS We discovered that there are two keys to good browning when roasting carrots: butter and oven position. Melting the butter first helps coat the carrots evenly before they go onto the baking sheet. The butter itself helps brown the vegetables while also keeping them from sticking. Roasting the buttered carrots lower in the oven also helps promote browning. The closer the heat source is to the baking sheet, the better the browning. The resulting carrots are tender, sweet, and almost caramel-like on the roasted sides. To spice up this simple preparation, we served our carrots with an intense, spicy green chermoula and plenty of toasted pine nuts. Choose carrots that are about 1½ inches in diameter at the thicker end. If your carrots are smaller, leave them whole; if they’re larger, extend the roasting time slightly.
CARROTS
1½ pounds carrots, peeled and halved lengthwise
4 large shallots, peeled and halved through root end
2 tablespoons unsalted butter, melted
Salt and pepper
2 tablespoons toasted and coarsely chopped pine nuts
CHERMOULA
¾ cup fresh cilantro leaves
2 tablespoons lemon juice
4 garlic cloves, minced
1 serrano chile, stemmed, seeded, and minced
½ teaspoon ground cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
¼ cup extra-virgin olive oil
1. For the carrots Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, shallots, melted butter, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl to coat. Spread carrot-shallot mixture in even layer on rimmed baking sheet, cut sides down. Roast until tender and cut sides are well browned, 15 to 25 minutes.
2. For the chermoula Process cilantro, lemon juice, garlic, serrano, cumin, salt, and cayenne in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer to small bowl.
3. Transfer carrots and shallots to serving platter and season with salt to taste. Drizzle with chermoula and sprinkle with pine nuts. Serve.
ROASTED CARROT NOODLES
Serves 4 to 6
Total time: 45 minutes
WHY THIS RECIPE WORKS We set out to create a simple and versatile carrot side that would work with a wide range of dishes. Roasting carrots draws out their natural sugars and intensifies their flavor—but high heat can cause them to become dry, shriveled, and jerky-like. Using a spiralizer to cut the carrots into uniform ⅛-inch noodles ensured that the carrots cooked evenly, and cooking them covered for half the roasting time steamed them slightly and prevented them from drying out. We then uncovered the baking sheet and returned it to the oven to allow the noodles’ surface moisture to evaporate, encouraging light caramelization and creating perfectly tender noodles. We kept the flavorings simple to allow the carrots’ flavor to shine—just a handful of fresh thyme for earthy notes and a spoonful of honey to accent the carrots’ natural sweetness. Choose carrots that are at least 1½ inches in diameter for this recipe.
2 pounds carrots, peeled
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme or ½ teaspoon dried
1 teaspoon honey
Salt and pepper
1. Adjust oven rack to middle position and heat oven to 375 degrees. Using spiralizer, cut carrots into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths. Toss carrots with 1 tablespoon oil, thyme, honey, ½ teaspoon salt, and ½ teaspoon pepper on rimmed baking sheet. Cover carrots tightly with aluminum foil and roast for 15 minutes. Remove foil and continue to roast until carrots are tender, 10 to 15 minutes.
2. Transfer carrots to serving platter, drizzle with remaining 1 tablespoon oil, and season with salt and pepper to taste. Serve.
VARIATIONS
Roasted Carrot Noodles with Garlic, Red Pepper Flakes, and Basil
Substitute 2 thinly sliced garlic cloves and ½ teaspoon red pepper flakes for thyme. Toss roasted carrots with oil and 1 tablespoon chopped fresh basil before serving.
Roasted Carrot Noodles with Shallot, Dill, and Orange
Substitute 1 thinly sliced shallot for thyme. Toss roasted carrots with oil, 1 tablespoon minced fresh dill, 1 teaspoon orange zest, and 1 tablespoon orange juice before serving.
VEGETABLES REIMAGINED
WHOLE CARROTS WITH RED PEPPER AND ALMOND RELISH
To achieve whole cooked carrots that are perfectly tender—but not at all mushy—from end to end, it’s well worth the small amount of effort to make a cartouche from parchment paper, a circle of parchment that sits directly on the cooking carrots. This traps the steam on top of the carrots, so that the tops cook at the same rate as the bottoms. The end result? A restaurant-worthy side dish.
1. Make the relish first and set it aside to let the flavors blend while you cook the carrots.
2. Bring the water, butter, and salt to a simmer in a 12-inch skillet and lay the carrots in a single layer in the simmering liquid.
3. Place the parchment cartouche directly on top of the carrots, cover the skillet, remove it from the heat, and let the carrots stand in the hot liquid for 20 minutes.
4. Remove the lid and simmer the carrots with just the parchment cartouche on top for about 45 minutes. This allows the carrots to cook through evenly, while also evaporating the cooking liquid. Remove and discard the cartouche.
5. Increase the heat and cook the carrots, shaking the pan frequently, until all the water has evaporated and the carrots are cloaked in the rich, flavorful glaze.
6. Arrange the carrots on a serving platter, top with the red pepper and almond relish, and serve.
BRAISED CARROTS WITH APPLE
Serves 6 to 8
Total time: 30 minutes
WHY THIS RECIPE WORKS The cooking liquid becomes your sauce when braising, so the trick to making a great braised vegetable side dish is to create a sauce that coats the vegetables well and infuses them with flavor but also stands on its own. Colorful, sweet carrots served as the anchor here. Slicing the carrots ¼ inch thick ensured that they cooked through evenly and quickly. We found that a mixture of chicken broth and apple cider gave us a sauce base with depth and sweetness that complemented the carrots. Reducing the cooking liquid slightly before the carrots were added and finishing with butter and Dijon mustard gave the sauce a silky texture and some body. Apple and fresh marjoram lent color and bright, fresh flavors.
3 tablespoons unsalted butter, cut into ½-inch pieces
1 shallot, minced
1 cup chicken or vegetable broth
1 cup apple cider
6 sprigs fresh thyme
2 bay leaves
Salt and pepper
2 pounds carrots, peeled and sliced ¼ inch thick on bias
1 Fuji or Honeycrisp apple, cored and cut into ¼-inch pieces
1 tablespoon Dijon mustard
1 teaspoon minced fresh marjoram or parsley
1. Melt 1 tablespoon butter in Dutch oven over high heat. Add shallot and cook, stirring frequently, until softened and just beginning to brown, about 3 minutes. Add broth, cider, thyme sprigs, bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper; bring to simmer and cook to reduce slightly for 5 minutes. Add carrots, stir to combine, and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until tender, 10 to 14 minutes.
2. Off heat, discard thyme sprigs and bay leaves and stir in apple. Push carrots to sides of pot. Add mustard and remaining 2 tablespoons butter to center and whisk into cooking liquid. Stir to coat vegetable mixture with sauce, transfer to serving platter, sprinkle with marjoram, and serve.
WHOLE CARROTS WITH RED PEPPER AND ALMOND RELISH
Serves 4 to 6
Total time: 1 hour 45 minutes
WHY THIS RECIPE WORKS Here’s a technique for cooking whole carrots that yields a sweet and meltingly tender vegetable from one end to the other without the carrots becoming mushy or waterlogged. Gently “steeping” the carrots in warm water before cooking them firmed up the vegetable’s cell walls so that they could be cooked for a long time without falling apart. We also topped the carrots with a cartouche (a circle of parchment that sits directly on the food) during cooking to ensure that the moisture in the pan cooked the carrots evenly. Finishing cooking at a simmer evaporated the liquid and concentrated the carrots’ flavor so that they tasted great when served with the flavorful relish. Choose carrots that are between ¾ to 1¼ inches in diameter. You can use rainbow carrots in this recipe, if desired. You will need a skillet with a tight-fitting lid for this recipe.
RED PEPPER AND ALMOND RELISH
½ cup finely chopped jarred roasted red peppers
¼ cup slivered almonds, toasted and chopped coarse
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar
1 teaspoon minced fresh oregano
¼ teaspoon salt
CARROTS
3 cups water
1 tablespoon unsalted butter
½ teaspoon salt
12 carrots (1½ to 1¾ pounds), peeled
1. For the relish Combine all ingredients in bowl; set aside for serving.
2. For the carrots Make the cartouche (see previous page). Bring water, butter, and salt to simmer in 12-inch skillet over high heat. Remove pan from heat, add carrots in single layer, and place parchment round on top of carrots. Cover skillet and let stand for 20 minutes.
3. Remove lid from skillet, leaving parchment round in place, and bring to simmer over high heat. Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round, increase heat to medium-high, and continue to cook carrots, shaking pan frequently, until lightly glazed and all water has evaporated, 2 to 4 minutes. Transfer carrots to serving platter, top with relish, and serve.
VARIATIONS
Whole Carrots with Green Olive and Golden Raisin Relish
Omit red pepper relish. Microwave ⅓ cup raisins and 1 tablespoon water in medium bowl until hot, about 1 minute; let stand for 5 minutes. Stir in ½ cup chopped green olives, 1 minced shallot, 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon minced fresh parsley, ½ teaspoon ground fennel, and ¼ teaspoon salt. Spoon relish over carrots before serving.
Whole Carrots with Onion-Balsamic Relish with Mint
Omit red pepper relish. Heat 3 tablespoons extra-virgin olive oil in medium saucepan over medium heat until shimmering. Add 1 finely chopped red onion and ¼ teaspoon salt and cook until soft and well browned, about 15 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 tablespoons balsamic vinegar and cook for 1 minute. Let cool for 15 minutes. Stir in 2 tablespoons minced fresh mint. Spoon relish over carrots before serving.
GLAZED CARROTS WITH ORANGE AND CRANBERRIES
Serves 4
Total time: 30 minutes
WHY THIS RECIPE WORKS Glazing is probably the most popular way to prepare carrots, but they often turn out saccharine, with a limp and soggy or undercooked and fibrous texture. We wanted fully tender, well-seasoned carrots with a glossy and clingy—yet modest—glaze. Peeling regular bagged carrots and cutting them on the bias yielded uniform ovals that cooked evenly. We cooked and glazed the carrots in one single operation, starting by cooking the sliced carrots in a covered skillet with chicken broth, salt, sugar, and orange juice. After the carrots were cooked until almost tender, we removed the lid and turned up the heat to reduce the liquid. Finally, a little butter and a bit more sugar added to the skillet resulted in a pale amber glaze with lightly caramelized flavor.
1 pound carrots, peeled and sliced ¼ inch thick on bias
¼ cup dried cranberries
¼ cup chicken or vegetable broth
2 tablespoons sugar
¼ teaspoon grated orange zest plus ¼ cup juice
Salt and pepper
1 tablespoon unsalted butter, cut into 4 pieces
1. Bring carrots, cranberries, broth, 1 tablespoon sugar, orange zest and juice, and ½ teaspoon salt to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to 2 tablespoons, 1 to 2 minutes.
2. Add butter and remaining 1 tablespoon sugar to skillet. Toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light golden, about 3 minutes. Transfer carrots to serving platter, scraping glaze from pan onto platter. Season with salt and pepper to taste and serve immediately.
VARIATIONS
Glazed Carrots with Ginger and Rosemary
Omit cranberries, orange zest, and orange juice. Increase broth to ½ cup. Add 1-inch piece of fresh ginger, sliced ¼ inch thick with carrots in step 1. Add an additional 1 tablespoon sugar as well as 1 teaspoon minced fresh rosemary with butter in step 2. Stir 2 teaspoons lemon juice into skillet before serving.
Honey-Glazed Carrots with Lemon and Thyme
Omit cranberries, orange zest, and orange juice. Increase broth to ½ cup. Substitute 3 tablespoons honey for sugar, and add honey in step 1. Add ½ teaspoon minced fresh thyme and ½ teaspoon grated lemon zest with butter in step 2. Stir 2 teaspoons lemon juice into skillet before serving.
BRINED GRILLED CARROTS WITH CILANTRO-YOGURT SAUCE
Serves 4
Total time: 1 hour
WHY THIS RECIPE WORKS We all know that brining can transform lean, easy-to-overcook cuts of meat and poultry into juicy, well-seasoned showstoppers. Now it’s time to brine your vegetables. Seriously. We love grilling whole carrots, but let’s face it: They are tricky to season evenly. Dusting raw carrots with salt is like throwing a tennis ball at a wall—it just bounces right off. But 45 minutes in a salty bath changes the game, infusing the carrots evenly. Whereas we brine meat to increase tenderness and season, our goal here was primarily seasoning (though the carrots did soften slightly in the brine). We grilled them quickly over a hot fire to develop char and smoky flavor without sacrificing crunch. Drizzled with a piquant cilantro-yogurt sauce and sprinkled with peanuts and fresh herbs, these carrots might just become your new favorite side dish during grilling season. Young carrots are immature carrots, harvested early in their growing cycle. Look for carrots that are 3 to 5 inches long and ½ to 1 inch in diameter. Peeled carrots will absorb salt more rapidly, so we don’t recommend peeling them for this recipe. If you can’t find carrots with their tops attached or the greens aren’t in good shape, use thin carrots and 2 cups cilantro.
1½ pounds young carrots with greens attached, carrots unpeeled, greens chopped (1¼ cups)
Salt
1¼ cups coarsely chopped fresh cilantro leaves and stems
½ cup plain Greek yogurt
¼ cup dry-roasted peanuts, chopped
1 jalapeño chile, stemmed, seeds reserved, and minced
1 ice cube
1 teaspoon grated fresh ginger
1 garlic clove, minced
¼ teaspoon ground coriander
1. Rinse and scrub carrots to remove any dirt. Whisk 1 quart water and ¼ cup salt in large bowl until salt is dissolved. Submerge carrots in brine and let sit at room temperature for at least 45 minutes or up to 1 hour. (Carrots brined with this salt concentration will start to taste too salty if brined longer than 1 hour. Brined carrots can be removed from brine, patted dry, and refrigerated for up to 3 hours before cooking.) Transfer carrots to paper towel–lined plate and pat dry. Discard brine.
2. Meanwhile, process 1 cup cilantro, 1 cup carrot greens, yogurt, 3 tablespoons peanuts, jalapeño, ice cube, ginger, garlic, and coriander in blender on high speed until smooth and creamy, about 2 minutes, scraping down sides of blender jar halfway through processing. Taste for spiciness; if desired, add more spice by blending in reserved jalapeño seeds. Season with salt to taste. Transfer yogurt sauce to small bowl, cover, and refrigerate until ready to serve.
3a. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3b. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place carrots on grill (directly over coals if using charcoal) and cook, turning occasionally, until carrots are well charred on all sides and exteriors are just beginning to soften, 3 to 5 minutes for very small carrots or 5 to 7 minutes for larger ones. Transfer to serving platter.
5. Drizzle yogurt sauce over carrots, then sprinkle with remaining ¼ cup cilantro, remaining ¼ cup carrot greens, and remaining 1 tablespoon peanuts. Serve.
CARROT-HABANERO DIP
Makes 2½ cups
Total time: 1 hour 15 minutes
WHY THIS RECIPE WORKS To really bring out the fruity-earthy flavor qualities of carrots, a little spicy heat works wonders. This highly seasoned dip is full of vibrant carrot flavor. Cooking the carrots over an initial blast of heat quickly broke down cell walls and released their sugars. To maintain their brilliant color, we avoided browning and instead added water after the initial cooking, simmering the carrots until perfectly tender. We threw in some Moroccan-inspired spices that stood up well to the intense sweet carrot flavor, and added habanero chile for a surprise kick (use one or two depending on your preference). Processing the mixture at the end produced a smooth, spreadable dip that reminded us of hummus. With a healthy drizzle of olive oil and some crunchy pepitas on top, this is a simple dip that’s sure to be a crowd-pleaser.
3 tablespoons extra-virgin olive oil, plus extra for serving
2 pounds carrots, peeled and sliced ¼ inch thick
Salt and pepper
1 or 2 habanero chiles, seeded and minced
2 garlic cloves, minced
¾ teaspoon ground coriander
¾ teaspoon ground cumin
¾ teaspoon ground ginger
⅛ teaspoon chili powder
⅛ teaspoon ground cinnamon
⅓ cup water
1 tablespoon white wine vinegar
1 tablespoon roasted, salted pepitas
1 tablespoon minced fresh cilantro
1. Heat 1 tablespoon oil in large saucepan over medium-high heat until shimmering. Add carrots and ½ teaspoon salt and cook until carrots begin to soften, 5 to 6 minutes. Stir in habanero, garlic, coriander, cumin, ginger, chili powder, and cinnamon and cook until fragrant, about 30 seconds. Add water and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until carrots are tender, 15 to 20 minutes.
2. Transfer carrots to bowl of food processor, add vinegar, and process until smooth, scraping down sides of bowl as needed, 1 to 2 minutes. With processor running, slowly add remaining 2 tablespoons oil until incorporated. Transfer to serving bowl, cover, and refrigerate until chilled, 30 minutes to 1 hour. Season with salt and pepper to taste. Sprinkle with pepitas and cilantro, and drizzle with extra oil. Serve.
Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
CHOPPED CARROT SALAD WITH MINT, PISTACHIOS, AND POMEGRANATE SEEDS
Serves 4 to 6
Total time: 20 minutes
WHY THIS RECIPE WORKS Carrots chopped in the food processor create a delicately crunchy, light-textured base for our carrot salad. It’s a lovely change of pace from the more typical shredded, slaw-style cut that is often called for in carrot-based salads. The food processor broke down the carrots in seconds. We added contrasting flavor and texture to the carrots with lots of fresh mint (chopped by hand to avoid overprocessing the leaves in the food processor), pomegranate seeds, and toasted pistachios. A bright dressing bound it all together. We prefer the convenience and the hint of bitterness that leaving the carrots unpeeled lends to this salad; just be sure to scrub the carrots well before using them.
¾ cup shelled pistachios, toasted
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon honey
Salt and pepper
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 pound carrots, unpeeled and cut into 1-inch pieces
1 cup pomegranate seeds
½ cup minced fresh mint
1. Pulse pistachios in food processor until coarsely chopped, 10 to 12 pulses; transfer to small bowl. Whisk oil, lemon juice, honey, 1 teaspoon salt, ½ teaspoon pepper, paprika, and cayenne in large bowl until combined.
2. Process carrots in now-empty processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with dressing. Add ½ cup pomegranate seeds, mint, and half of pistachios and toss to combine. Season with salt to taste. Transfer to serving platter, sprinkle with remaining pomegranate seeds and pistachios, and serve.
VARIATIONS
Chopped Carrot Salad with Fennel, Orange, and Hazelnuts
Substitute toasted and skinned hazelnuts for pistachios. Omit paprika, cayenne, and pomegranate seeds. Substitute ¼ teaspoon grated orange zest plus ⅓ cup juice and 2 tablespoons white wine vinegar for lemon juice. Substitute chives for mint, saving ¼ cup to use as garnish. Before processing carrots, pulse 1 fennel bulb, cored and cut into 1-inch pieces, in food processor until coarsely chopped, 10 to 12 pulses, then add to dressing.
Chopped Carrot Salad with Radishes and Sesame Seeds
Omit pistachios. Substitute 3 tablespoons vegetable oil and 2 teaspoons toasted sesame oil for olive oil. Substitute rice vinegar for lemon juice and 1½ teaspoons Korean red pepper flakes (gochugaru) for paprika, cayenne, and pepper. Increase honey to 2 tablespoons and salt to 1¼ teaspoons. Before processing carrots, pulse 8 ounces radishes, trimmed and halved, in food processor until coarsely but evenly chopped, 10 to 12 pulses; add to dressing. Substitute ¼ cup toasted sesame seeds for pomegranate seeds and cilantro for mint.
BROWN RICE BOWLS WITH ROASTED CARROTS, KALE, AND FRIED EGGS
Serves 4
Total time: 1 hour 15 minutes
WHY THIS RECIPE WORKS Carrots, kale, and fried eggs over brown rice make for a colorful, healthy, and hearty anytime-of-day meal. We tossed carrot batons with za’atar, a bold Middle Eastern spice blend, and roasted them until they were tender and spotty brown. When we uncovered the carrots to finish their roasting, we spread some chopped kale over the top. Briefly roasting the kale gave it great flavor and a crispiness that provided the dish with nice textural contrast. Taking advantage of the time the vegetables spent in the oven, we baked the rice right alongside, a conveniently hands-off method that produced great results. For the crowning touch, we topped each bowl with a fried egg, adding another layer of richness to the dish. Medium-grain or short-grain brown rice can be substituted for the long-grain rice.
2 cups boiling water
1 cup long-grain brown rice, rinsed
Salt and pepper
5 carrots, peeled and cut into 2-inch lengths, thin pieces halved lengthwise, thick pieces quartered lengthwise
⅓ cup extra-virgin olive oil
2 teaspoons za’atar
8 ounces kale, stemmed and cut into 1-inch strips
2 tablespoons red wine vinegar
1 small shallot, minced
4 large eggs
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Combine boiling water, rice, and ¾ teaspoon salt in 8-inch square baking dish and cover tightly with 2 layers of aluminum foil. Bake rice on lower rack until tender, 45 to 50 minutes. Remove rice from oven, uncover, and fluff with fork. Cover with dish towel and let sit for 5 minutes.
2. Meanwhile, toss carrots, 1 tablespoon oil, za’atar, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl. Spread carrots onto parchment paper–lined rimmed baking sheet, cover with foil, and roast on upper rack for 20 minutes.
3. Toss kale, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl. Remove foil from sheet and arrange kale over top of carrots. Return sheet to oven and roast uncovered until carrots are spotty brown and tender and kale is crisp and edges are lightly browned, about 15 minutes.
4. Portion brown rice into individual bowls and top with roasted vegetables. Whisk vinegar, shallot, and 3 tablespoons oil together in bowl and season with salt and pepper to taste. Drizzle vinaigrette over rice and vegetables; cover to keep warm.
5. Crack eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Pour 1 bowl of eggs into 1 side of pan and second bowl into other side. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks. Top each bowl with fried egg, and serve.
BULGUR SALAD WITH CARROTS AND ALMONDS
Serves 4 to 6
Total time: 1 hour 30 minutes
WHY THIS RECIPE WORKS Sweet carrots nicely accent rich, nutty bulgur in this Mediterranean-inspired salad. Bulgur is a staple ingredient for grain-based salads, prized for its texture and versatility and acting as a nutritious, hearty medium for delivering big, bold flavors. We started by softening the bulgur in a mixture of water, lemon juice, and salt for an hour and a half until it had the perfect chew and was thoroughly seasoned. Fresh mint, cilantro, and scallions made our salad crisp and bright, and cumin and cayenne added depth of flavor to our simple lemon vinaigrette. Toasted almonds provided complementary crunch. When shopping, do not confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. Use the large holes of a box grater to shred the carrots.
1½ cups medium-grind bulgur, rinsed
1 cup water
6 tablespoons lemon juice (2 lemons)
Salt and pepper
⅓ cup extra-virgin olive oil
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
4 carrots, peeled and shredded
3 scallions, sliced thin
½ cup sliced almonds, toasted
⅓ cup chopped fresh mint
⅓ cup chopped fresh cilantro
1. Combine bulgur, water, ¼ cup lemon juice, and ¼ teaspoon salt in bowl. Cover and let sit at room temperature until grains are softened and liquid is fully absorbed, about 1½ hours.
2. Whisk remaining 2 tablespoons lemon juice, oil, cumin, cayenne, and ½ teaspoon salt together in large serving bowl. Add bulgur, carrots, scallions, almonds, mint, and cilantro and gently toss to combine. Season with salt and pepper to taste. Serve.
CHICKPEA SALAD WITH CARROTS, ARUGULA, AND OLIVES
Serves 6
Total time: 40 minutes
WHY THIS RECIPE WORKS For a flavorful and easy side salad or light lunch, we combined nutty chickpeas and carrots with the Mediterranean flavors of arugula and olives. But simply tossing the ingredients with a lemon vinaigrette resulted in a lackluster salad with a pool of dressing at the bottom of the bowl. We wanted the seasoning to go beyond the surface of the chickpeas and fully infuse each one with big, bold flavor. The key was to warm the chickpeas before mixing them with the dressing ingredients: The seed coats that cover the chickpeas are rich in pectin, which breaks down when exposed to heat and moisture, creating a more porous inner surface that our dressing could easily penetrate. Letting the dressed chickpeas rest for 30 minutes put the flavor over the top and also allowed the chickpeas to cool. Use the large holes of a box grater to shred the carrots.
2 (15-ounce) cans chickpeas, rinsed
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper
Pinch cayenne pepper
3 carrots, peeled and shredded
1 cup baby arugula, chopped
½ cup pitted kalamata olives, chopped
1. Microwave chickpeas in medium bowl until hot, about 2 minutes. Stir in oil, lemon juice, ¾ teaspoon salt, ½ teaspoon pepper, and cayenne and let stand for 30 minutes.
2. Add carrots, arugula, and olives to chickpea mixture and toss to combine. Season with salt and pepper to taste. Serve.
CARROT-GINGER SOUP
Serves 6
Total time: 1 hour
WHY THIS RECIPE WORKS Sometimes the simplest recipes get overcomplicated as more and more versions appear. Case in point: carrot-ginger soup, whose flavors often get elbowed out with the addition of other vegetables, fruits, or dairy. For a fresh, clean-tasting soup, we decided to go back to the basics. With a combination of cooked carrots and carrot juice, we were able to get well-rounded, fresh carrot flavor. Using a mixture of grated fresh ginger and crystallized ginger gave us bright, refreshing ginger flavor with a moderate kick of heat. Finally, for a silky-smooth texture, we added a touch of baking soda to help break down the carrots and ginger, producing a perfectly creamy soup. We finished with some simple garnishes of sour cream, chopped chives, and croutons to provide tang, texture, and crunch.
CROUTONS
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 slices hearty sandwich bread, cut into ½-inch pieces
Salt
SOUP
2 tablespoons unsalted butter
2 onions, chopped fine
¼ cup minced crystallized ginger
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
1 teaspoon sugar
2 pounds carrots, peeled and sliced ¼ inch thick
4 cups water
1½ cups carrot juice
2 sprigs fresh thyme
½ teaspoon baking soda
1 tablespoon cider vinegar
Chopped chives
Sour cream
1. For the croutons Heat butter and oil in 12-inch skillet over medium heat until butter is melted. Add bread and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel–lined plate and season with salt to taste. Set aside until ready to serve.
2. For the soup Melt butter in large saucepan over medium heat. Stir in onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar and cook until onions are softened but not browned, 5 to 7 minutes.
3. Add carrots, water, ¾ cup carrot juice, thyme sprigs, and baking soda and bring to simmer over high heat. Cover, reduce heat to medium-low, and simmer until carrots are very tender, 20 to 25 minutes.
4. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining ¾ cup carrot juice. Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives, dollop of sour cream, and croutons.
ONE-PAN CHICKEN WITH COUSCOUS AND CARROTS
Serves 4
Total time: 1 hour 15 minutes
WHY THIS RECIPE WORKS This aromatic one-skillet meal takes its flavor cues from North Africa. First we browned the chicken pieces in the skillet and transferred them to a plate. Next, carrots and onions went into the skillet along with fragrant spices, and then chickpeas and couscous. We nestled the browned chicken in among it all, and baked the dish until everything was tender and the flavors melded together. Before serving, we fluffed up the couscous, adding fresh lemon juice and fresh parsley to brighten up the savory dish. The chicken will crowd the skillet in step 2 but, if left undisturbed, will still brown well. You will need a 12-inch oven-safe skillet with a tight-fitting lid for this recipe.
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 teaspoon vegetable oil
1 pound carrots, peeled and cut into 2-inch lengths, thin pieces halved lengthwise, thick pieces quartered lengthwise
1 onion, chopped
4 garlic cloves, minced
1 teaspoon paprika
½ teaspoon ground cumin
1 (15-ounce) can chickpeas, rinsed
¾ cup water
1 cup couscous
⅓ cup minced fresh parsley
2 tablespoons lemon juice, plus lemon wedges for serving
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes. Transfer chicken to large plate, skin side up.
3. Pour off all but 1 tablespoon fat from skillet, then heat over medium heat until shimmering. Add carrots, onion, 1 teaspoon salt, and ½ teaspoon pepper and cook until onions are softened, about 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, about 30 seconds. Stir in chickpeas and water and bring to boil, scraping up any browned bits.
4. Stir in couscous and nestle chicken, skin side up, along with any accumulated juices, into couscous mixture. Cover, transfer skillet to oven, and bake until chicken registers 175 degrees, about 18 minutes.
5. Transfer chicken to serving platter and let rest for 5 to 10 minutes. Add parsley and lemon juice to couscous mixture and fluff with fork. Season with salt and pepper to taste. Serve chicken and couscous with lemon wedges.
CARROT LAYER CAKE
Serves 12 to 16
Total time: 1 hour 15 minutes (plus 1 hour chilling time)
WHY THIS RECIPE WORKS What’s a collection of great carrot recipes without a carrot cake? This one is a showpiece: a sleek, stacked, dressed-up version of carrot cake with thin layers of light cake and a tangy cream cheese filling and frosting. We baked our cake in a rimmed baking sheet, sliced it into four pieces, and stacked them. The thin cake baked in only about 15 minutes. Using buttermilk powder in the cream cheese frosting both provided the desired tang and thickened the frosting to just the right consistency to hold the impressively towering creation together. To ensure the proper consistency for the frosting, use cold cream cheese. Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. If your baked cake is of an uneven thickness, which can happen when baking a cake this way, adjust the orientation of the layers as you stack them to produce a level cake. Assembling this cake on a cardboard cake rectangle trimmed to 8 by 6 inches makes it easy to pick it up and press the pecans onto the sides.
CAKE
1¾ cups (8¾ ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
1¼ cups packed (8¾ ounces) light brown sugar
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2⅔ cups shredded carrots (4 carrots)
⅔ cup dried currants
FROSTING AND NUTS
16 tablespoons unsalted butter, softened
3 cups (12 ounces) confectioners’ sugar
⅓ cup (1 ounce) buttermilk powder
2 teaspoons vanilla extract
¼ teaspoon salt
12 ounces cream cheese, cut into 12 equal pieces and chilled
2 cups pecans, toasted and chopped coarse
1. For the cake Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in large bowl. Whisk sugar, oil, eggs, and vanilla in second large bowl until mixture is smooth. Stir in carrots and currants. Add flour mixture and fold with rubber spatula until mixture is just combined.
3. Transfer batter to prepared sheet and smooth top with offset spatula. Bake until center is firm to touch, 15 to 18 minutes, rotating sheet halfway through baking. Let cake cool in pan on wire rack for 5 minutes. Invert cake onto rack (do not remove parchment), then reinvert onto second rack. Let cake cool completely, about 30 minutes.
4. For the frosting and nuts Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low, add cream cheese, 1 piece at a time, and mix until smooth, about 2 minutes.
5. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise, then lengthwise, making 4 equal rectangles, about 8 by 6 inches each.
6. Place 1 cake layer, parchment side up, on 8 by 6-inch cardboard rectangle and carefully remove parchment. Spread ⅔ cup frosting evenly over top, right to edge of cake. Repeat with 2 more cake layers, pressing lightly to adhere and spreading ⅔ cup frosting evenly over each layer. Top with remaining cake layer and spread 1 cup frosting evenly over top. Spread remaining frosting evenly over sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)
7. Hold cake with your hand and gently press pecans onto sides with your other hand. Refrigerate for at least 1 hour. Transfer cake to platter and serve. (Cake can be refrigerated for up to 24 hours; bring to room temperature before serving.)