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Baby carrots

Explore 19 recipes, 1 video, and more

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Chicken Pot-au-Feu

Ingredients
  • 4 poussins (about 1 pound each), necks removed
  • Coarse salt and freshly ground pepper
  • 16 sprigs fresh thyme
  • 20 ounces pearl onions
  • 3 quarts homemade or low-sodium store-bought chicken stock
  • 2 cups dry white wine
  • 1 pound baby or halved small carrots, peeled, tops trimmed
  • 12 ounces baby red potatoes (halved if large)
  • 3 celery stalks, cut on the diagonal into 2-inch pieces
  • 6 garlic cloves, thinly sliced
  • 10 black peppercorns
  • Fresh chervil, for garnish
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Homemade Pork Paillard for Dogs

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Simple Piped Crudites

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Mixed Vegetables

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Glazed Carrots and Ginger

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Creamy Spinach and Sweet-Onion Dip With Crudites

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium Vidalia or other sweet onion, thinly sliced
  • 1 garlic clove, minced
  • 8 ounces (6 cups) fresh spinach, stemmed
  • 1 ounce (1 cup) watercress leaves, coarsely chopped
  • 1/2 avocado, halved, pitted, and peeled
  • 1 cup plain nonfat yogurt, preferably Greek
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • Crudites (such as spears of English cucumber, peeled baby carrots, and trimmed radishes), for serving
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Spring Vegetable Saute

Ingredients
  • 3 lemons, juiced, lemon halves reserved
  • 6 baby artichokes (12 ounces)
  • 1 teaspoon dried oregano
  • 1 clove garlic, cut in half
  • 1/2 teaspoon whole black peppercorns
  • 1 tablespoon olive oil
  • 16 white pearl onions
  • 24 baby carrots, stems trimmed to 3/4 inch
  • 1 1/2 teaspoons salt
  • 12 scallions, white and light-green parts only, cut into 1 1/2-inch lengths
  • 3 ounces haricots verts or thin green beans, trimmed
  • 2 tablespoons unsalted butter
  • 3 tablespoons Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/8 teaspoon freshly ground black pepper
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Nobu's Vegetable Salad

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Glazed Carrots with Thyme

Time:40 mins
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Crudites with Pistachio-Pecorino Pesto

Time:2 hours
Ingredients
  • Coarse salt
  • 3 cups packed mint leaves (from 3 to 4 bunches)
  • 1/2 pound wax beans, trimmed
  • 3 to 4 tablespoons finely chopped shallot (from 1 medium shallot)
  • 1 tablespoon fresh lemon juice
  • 1 bunch asparagus (1 pound), trimmed
  • 1/4 pound sugar snap peas, trimmed
  • 1/3 cup Pecorino Romano cheese, finely grated
  • 1 bunch radishes, trimmed and halved
  • Coarse salt and freshly ground pepper
  • 3 small bunches baby carrots (preferably a mix of orange, red, and yellow), trimmed and scrubbed
  • 1 1/4 cups extra-virgin olive oil
  • 3 small cucumbers, such as Persian or Kirby, cut lengthwise into quarters
  • 2/3 cup toasted pistachios, chopped
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