Carrots are one of the most popular non-starchy vegetables. And for good reasons. When raw, carrots satisfy our craving for crunch and they’re ideal for swiping through hummus and other dips. Cooking carrots tenderizes them and brings out their natural sweetness. The orange roots are so exceptionally versatile that they can be used in a variety of dishes, from breakfast to snacks to dinner time. Here are 20 of our favorite ways to enjoy carrots. You’re sure to find a few fresh ideas for your weight loss plan!
The air fryer turns simple carrot sticks into a warm and tasty snack in minutes. The carrots are crusted with breadcrumbs, Parmesan cheese and spices. Then they’re roasted until they’re sweet and soft on the inside, yet crisp on the outside. To flavor your snack just the way you like it, choose your own favorite combo of spices, from mild herbs to spicy cayenne pepper. Click here for the full recipe! >
You can have cake and eat your veggies, too. This carrot cake is sweet, moist and perfectly spiced with nutmeg and cinnamon. We add walnuts for a bit of crunch and top the cake with a creamy frosting that features real maple syrup. It’s easy to make, even if you have little experience with baking. Plus, it comes out irresistibly delicious every time. Click here for the full recipe! >
Here’s a side dish that’s just right for a dinner party or a weeknight supper with the family. It’s simple to make but elegantly flavorful. All you do is slice up the carrots, coat them with a blend of honey, ginger and fresh orange juice, and roast them in the oven until they’re softened. Every bite lights up your taste buds with sweet, spicy and lightly acidic flavors. Click here for the full recipe! >
Tzimmes, a traditional recipe served on the Jewish holiday of Rosh Hashanah, is a casserole that features different types of root vegetables and dried fruit such as raisins and apricots. The ingredients are slow cooked together until they’re tender and their flavors have blended. You also can add shredded chicken breast or beef and turn this dish into a complete meal. Click here for the full recipe! >
The spiralizer is a handy tool for turning veggies like carrots and zucchini into “noodles.” You can also use it to create this fresh take on standard roasted carrots. The recipe starts with ribbons of fresh carrots that are mixed with a little olive oil and seasonings such as garlic and onion powder. They’re topped with crunchy pumpkin seeds and sweet Medjool dates, then roasted until crispy. A dollop of goat cheese gives the dish a creamy finishing touch. Click here for the full recipe! >
When the whole family sits down for dinner, you want to serve a meal that’s full of flavor and hearty enough to satisfy everyone’s appetite. A roasted chicken, seasoned with fresh rosemary and thyme, makes a solid foundation. It cooks in the same pan as sliced carrots and red potatoes. It all comes out of the oven so warm and fragrant that the gang will be waiting at the table for you to serve it. Click here for the full recipe! >
Pad Thai is an Asian-style dish featuring broad noodles and a sweet-and-spicy sauce. We’ve made it healthier by using carrot and zucchini noodles that you can spiralize yourself or pick up in the produce department of many supermarkets. Shrimp provides plenty of protein, while chili garlic sauce, rice vinegar, honey and cilantro hit all the flavor buttons. The recipe makes two servings, so it’s ready to share. Click here for the full recipe! >
Kick off your day or pick up your afternoon with this nutrient-packed smoothie. Carrots and oranges make it sweet while loading you up with lots of immunity-boosting vitamin C. Ginger adds a flavorful spark and hint of spice. If you have hectic mornings, you can make the smoothie the night before and grab it from the fridge when you’re ready to go. Click here for the full recipe! >
Need a meal that can serve a crowd and fits into your healthy weight loss plan? Try this ham for 16 people, seasoned with brown sugar, cinnamon, pepper and other spices. We pair it with a fluffy side of carrots and sweet potatoes that are cooked until tender and mashed together. Only you need to know there are just 293 calories in each serving of the meal. Click here for the full recipe! >
Like carrots, beets are root vegetables, which means the edible parts grow underground. Both of them are also packed with an array of essential nutrients. Best of all, beets and carrots become naturally sweet when they’re roasted in the oven, so they make ideal partners in this deliciously healthy side dish. All you do is slice up the vegetables, toss them with olive oil, pepper, red onions and savory rosemary, then pop them in the oven until tender. Click here for the full recipe! >
Muffins can be diet bombs that are loaded with fat and sugar. With this recipe, muffins can be nutritious and filling as well as scrumptious and satisfying. They are made with lots of grated carrots, along with applesauce and yogurt to keep them moist when baked. We also add sliced almonds, raisins, vanilla and cinnamon for rich flavor in every bite. Click here for the full recipe! >
Soufflé cups can give you a perfect portion of carrots in a light and fluffy package. The carrots are cooked until tender, then mashed. Add whole wheat flour, eggs, ginger and natural sweetener, and you have a simple but sophisticated dish. This recipe gives you four servings you can enjoy yourself or amaze your guests at a dinner party with it. Click here for the full recipe! >
Your whole family will be excited to eat vegetables when you make these fun and flavorful fritters. Grated carrots, potatoes and onions are the base that is blended with eggs, whole wheat flour and zesty spices. It’s all formed into “cakes” that are fried until they’re browned and crispy. Mix up a bowlful of the tangy and creamy Cilantro Yogurt Dip and let everyone dunk to their hearts’ content. Click here for the full recipe! >
With just a couple of ingredients, you can turn ordinary carrots into a sweet sensation. Start with bite-size baby carrots, then toss them with real honey and balsamic vinegar to enhance the natural sugars in the carrots. A splash or two of olive oil ensures the carrots are well-coated and come out of the oven tasty and tender. Season with salt, pepper and parsley and you have a vegetable side dish you can match with chicken or fish for a well-balanced meal. Click here for the full recipe! >
A hot and hearty breakfast made with quinoa, a healthy whole grain, starts your morning with lots of protein and fiber, so you feel full and energized for the day. Carrots add sweetness and a boost of nutrition. The bowl gets peppy flavor from nutmeg, cinnamon, vanilla and shredded coconut. This recipe makes six servings and you can freeze the extras in single-portion containers to eat whenever you’re ready. Click here for the full recipe! >
What could be better than a morning meal that tastes like dessert? How about a sweet breakfast that fuels you up with the nutritional power of carrots, along with protein-rich Greek yogurt and high-fiber oatmeal. Even better, there’s no cooking involved. You just layer the ingredients in a lidded jar or container, let it sit in the fridge overnight and it’s ready to eat when you wake up. Click here for the full recipe! >
Here’s how “a side of fries” is transformed into a healthy serving of vegetables. Carrot strips are tossed with oil and seasonings, then roasted in the oven until they’re brown and their natural sugars are caramelized. They come out hot, crisp and ready for dipping. For an extra flavorful variation, sprinkle Old Bay seasoning on the carrots before baking and you’ll be enjoying tasty “crab” fries. Click here for the full recipe! >
Root vegetables are a staple in any healthy diet, and this recipe adds a touch of sweet maple syrup to elevate their flavor. Carrots, parsnips, turnips, and sweet potatoes are tossed with olive oil and maple syrup then roasted to perfection. The result is a delicious side dish that pairs well with any protein. Click here for the full recipe! >
Spring is the season for harvesting maple syrup. Now’s also a great time to use the natural sweetener to flavor hearty root vegetables as they slowly roast in the oven. We use maple syrup along with butter, olive oil and orange juice to make a dressing for carrots, beets and parsnips. Together they brighten your plate with vivid colors and fill you up with powerful nutrients and plenty of fiber. Click here for the full recipe! >
The firm texture and sweet flavor of carrots make them a compatible partner to many other vegetables. We love baby carrots in this medley with broccoli, peppers and tomatoes, seasoned with Italian spices. They all roast together on a sheet pan until they’re tenderized but still crunchy. Because this recipe is made with only non-starchy vegetables, you can eat as much of it as you want. Click here for the full recipe! >
Curry powder is a combination of spices that gives food a tantalizing blend of zesty, savory and sweet flavors. In this recipe, curry powder infuses an exotic taste into familiar vegetables like carrots, cauliflower and onions. We also add cumin, paprika and black pepper for extra spark. A serving of chickpeas pumps up the protein and provides even more fiber. Click here for the full recipe! >
