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Carrots

Explore 395 recipes, 10 articles, 8 galleries, 199 videos, and more

Grandma Bea's Tzimmes from Artie's Deli

Ingredients
  • 12 ounces mixed dried fruit (such as prunes, pears, peaches, and apples), cut into thirds
  • 4 medium carrots (about 1 pound), peeled and cut into 3/4-by-3-inch sticks
  • 2 medium sweet potatoes (about 8 ounces each), peeled and cut into 8 wedges each
  • 1/2 cup orange or apricot marmalade
  • 1/3 cup light-brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 3 cinnamon sticks
  • 1/4 teaspoon pure vanilla extract
  • Juice of one lemon
  • Coarse salt
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Tarragon Vegetable Broth

Ingredients
  • 2 small carrots, peeled and coarsely chopped
  • 2 medium stalks celery, peeled and coarsely chopped
  • 1 small onion, coarsely chopped
  • 1 medium leek, coarsely chopped and well washed
  • 1 medium ripe tomato, coarsely chopped
  • 15 whole black peppercorns
  • 2 medium cloves garlic
  • 3 cups water
  • 3/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 2 sprigs fresh thyme
  • 1 sprig fresh tarragon
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Roasted Vegetables

Time:2 hours 40 mins
Ingredients
  • 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
  • 1 pound carrots, cut into 2-inch lengths
  • 1 pound parsnips, cut into 2-inch lengths
  • 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
  • 1 pound shallots, peeled, halved if large
  • 3 rosemary sprigs
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
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Roasted Vegetables

Other Ideas:
Fennel, Parsnips, Side dishes, Thyme
Ingredients
  • 1/2 cup olive oil
  • 1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
  • 1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise
  • 4 bulbs fennel, trimmed, inner layers only, quartered (outer layers reserved for Slow-Roasted Balsamic-Glazed Duck)
  • 1 pound medium red onions, halved
  • 1 head of garlic, cloves separated, skin-on
  • 1/2 bunch fresh thyme
  • 1 tablespoon Maldon sea salt
  • Salsa Rossa
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Roasted Vegetables

Ingredients
  • 8 ounces fresh mushrooms, such as cremini, shiitake, or button, trimmed
  • 2 bunches baby or 3 medium turnips, peeled and left whole or cut into wedges if large, root end left intact
  • 1 small delicata or acorn squash (about 1 1/4 pounds), seeded and cut into 1/4-inch-thick rounds
  • 8 to 10 small carrots (about 1 pound)
  • 8 very small or 2 medium red onions, left whole and root end left intact or cut into wedges if large
  • 4 garlic cloves, smashed
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
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Carrot, Miso, and Ginger Salad Dressing

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Chicken and Dumplings

Ingredients
  • 1 cup all-purpose flour
  • 1 3- to 4-pound chicken
  • 2 teaspoons baking powder
  • 1 onion, halved but root end left intact
  • 1/2 teaspoon coarse salt
  • 1 large carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 3/4 cup milk
  • 4 sprigs of fresh parsley
  • 1 teaspoon chopped fresh dill or parsley
  • 1 turnip, trimmed and chopped
  • 2 parsnips, coarsely chopped
  • 8 to 10 cups water
  • 1 tablespoon coarse salt
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Butterhead Lettuce and Spring Vegetable Salad

Time:30 mins
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Carrot Soup

Other Ideas:
Fit to Eat, Soup course, Soups
Ingredients
  • 1 tablespoon unsalted butter
  • 1 onion, coarsely chopped
  • 1 pound carrots, peeled and chopped
  • 2 cups freshly made or store-bought carrot juice (16 ounces)
  • One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
  • 1/2 teaspoon ground cumin
  • 1 tablespoon honey
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons half-and-half (optional)
  • Chopped fresh chives, for garnish
  • Ground cayenne pepper, for garnish
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Couscous and Roasted Carrots with Spiced Meatballs

Time:35 mins
Ingredients
  • 1 pound carrots, cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 3/4 pound ground beef chuck (85 percent lean)
  • 1 1/2 teaspoons reserved spice mix from Spicy Potatoes and Peas with Chicken
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 bunch scallions, white and green parts separated, half of each minced and remaining thinly sliced
  • 1 large egg, lightly beaten
  • 1 cup couscous
  • 1/2 cup sliced almonds, toasted
  • Lemon wedges, for serving
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