It’s not hard to find recipes that feature carrots as a supporting ingredient, but if you want your carrots to really shine, check out six recipes that put them front and center!
For this simple but flavorful side, Rach sautees rainbow carrots in olive oil, adds fresh spring peas, green onion and chicken stock. She tops with chopped tarragon before serving.
Ryan roasts carrots with molasses, maple syrup, balsamic vinegar, golden raisins and herbs, then serves over a bed of pureed roasted chestnuts. Delish!
Rach roasts her carrots to develop their sweetness before tossing with a snap pea pesto and fusilli pasta. Yum!
This sweet and spicy margarita, which features a homemade ginger-agave syrup, is sure to impress your mixologist friends!
Michael sautees sliced carrots in olive oil and butter, then adds chopped pecans, brown sugar, nutmeg and cinnamon. Finish with lemon juice and parsley – yum!
Tip: Michael uses good quality thinner organic carrots and just washes the skins instead of peeling them!
This is actually the carrot cake recipe that Curtis Stone used to make his wedding cake! It's his wife Lindsay's favorite dessert and couldn't be simpler to make.
What’s your favorite way to cook and serve carrots? Share, and watch Rach make her Pea and Carrot Pasta below: