Carrots are hot!
This versatile vegetable is having a moment. We couldn’t help but notice carrots are turning up everywhere. They are replacing roasted tomatoes in a classic Romesco sauce. We see them in a cast-iron skillet blackened with spices as an unexpected new side, and we see them as a hip, edgy mixer for sophisticated cocktails.
Is there nothing this humble root can’t do? We’ve included a variety of sweet and savory carrot recipes, ranging from salad and side dish, to dessert and on-trend cocktails, in homage to our new favorite ingredient. Our editor is a big fan of the Angel Hair Pasta with Carrot Top Pesto–did you know how delicious a carrot top could be, or even that it was edible? Just save room for one of the great desserts that will have you eating vegetables at every meal! Follow the links to each of the recipes and find your own favorite.
Need a delicious lunch idea that won’t drag you down later in the day; this plant-based protein power bowl recipe makes it easy to eat smart.
Who knew –we’ve been tossing away the best part of the carrot! Our new favorite pasta pair’s carrot top pesto with delicate angel hair pasta and Parmesan cheese.
The new salad! We pair roasted carrots & beets with a light lemony vinaigrette and tangy feta cheese for this contemporary salad. No lettuce needed.
Healthy oven roasted fries layered with big bold flavor- no sacrifices here.
Classic carrot cake with a tropical twist. We added pineapple and macadamia nuts for this delicious variation.
The evolution of pumpkin pie to sweet potato pie and now carrot pie. Sweet and creamy with a hint of cardamom and maple syrup; who could resist!
A little carrot juice goes a long way when mixed with strawberry shrub syrup and a little gin and Cointreau.
Pour a Kentucky Orange and wait for the taste of Spring! It’s got ginger ale, carrot juice, and bourbon–what else do you need?
Long Island Iced Carrot is a refreshing way to welcome Spring, with a mix of carrot juice, vodka, rum, tequila, gin and green tea simple syrup.