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Carrots

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

Grilled Vegetables

Ingredients
  • 3 red or yellow bell peppers
  • Coarse salt and freshly ground pepper
  • 12 medium, thin carrots (about 5 inches long), trimmed and peeled
  • 2 medium yellow squash, trimmed, cut into 2-inch chunks, and cut diagonally in half
  • 2 medium zucchini, trimmed, cut into 2-inch chunks, and cut diagonally in half
  • 3 small fennel bulbs, trimmed and cut into 3/4-inch wedges or 1/2-inch-thick slices
  • 2 small celery roots (about 12 ounces each), peeled, halved lengthwise, and cut crosswise into 3/4-inch-thick pieces
  • 2 tablespoons coarsely chopped fresh thyme leaves
  • 1/4 cup coarsely chopped fresh basil leaves
  • 2 cloves garlic, finely chopped
  • 1 cup extra-virgin olive oil
  • 2 heads radicchio, halved through the stem if small, quartered if large, stem end left intact to hold leaves together
  • 4 small tomatoes, halved crosswise
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Grilled Vegetables

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Roasted Root Vegetables

Ingredients
  • 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 2 pounds new potatoes, scrubbed and quartered
  • 1 pound red onions, peeled and quartered lengthwise
  • 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces
  • 5 cloves garlic, crushed
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper
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Glazed Carrots

Time:25 mins
Other Ideas:
Easy recipes, Side dishes
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Minestrone Salad

Ingredients
  • 1 teaspoon coarse salt, plus more for seasoning
  • 8 ounces gemelli or other pasta, such as penne or rotini
  • 4 tablespoons extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 1 carrot, peeled and cut into 1/2-inch dice
  • 1 zucchini (about 6 ounces), cut into 1/2-inch dice
  • 4 ounces green beans, cut into 1-inch pieces
  • 1 1/4 cups corn kernels, cut from 1 ear, or frozen
  • Freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • One 15-ounce can cannellini beans, rinsed and drained
  • 1 pound assorted tomatoes, roughly chopped
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Bok Choy, Carrot, and Apple Slaw

Time:20 mins
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Minestrone

Time:25 mins
Ingredients
  • 2 teaspoons olive oil
  • 2 carrots, halved lengthwise and thinly sliced crosswise
  • 1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
  • 8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
  • 3 garlic cloves, thinly sliced
  • 1/3 cup couscous
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 can (15.5 ounces) navy beans, drained and rinsed
  • Coarse salt
  • Flat-leaf parsley leaves (optional)
  • Shaved Parmesan cheese, for garnish (optional)
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Buttered Carrots

Other Ideas:
Side dishes
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Potato-Carrot Pancakes

Time:30 mins
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Coriander Chicken in Carrot-Coconut Broth

Ingredients
  • 1 tablespoon whole coriander seeds
  • 2 1/4 teaspoons cumin seeds
  • 1 3/4 teaspoons yellow mustard seeds
  • 1 teaspoon freshly ground nutmeg
  • Pinch of cayenne pepper
  • 1/2 cup finely chopped cilantro
  • 6 whole scallions, finely chopped
  • 2 1/2 teaspoons sea salt or coarse salt
  • 2 teaspoons finely grated fresh ginger
  • 6 thin carrots, peeled and halved lengthwise
  • 1 large red onion (root ends intact), cut lengthwise into 1/2-inch wedges
  • 1 cup light coconut milk
  • 1 cup carrot juice
  • 1/2 teaspoon finely grated fresh ginger
  • 4 chicken cutlets (about 6 ounces each)
  • 2 mandarin oranges, halved, or 1 navel orange, cut into rounds, for serving
  • Cilantro sprigs, for garnish
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