Straight from the pantry
Carrots Recipes
Carrots are sweet, sturdy and always handy. Find recipes for roasts, stews, soups, cakes and simple sides.
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About Carrots
Carrots are naturally sweet and keep well in the fridge. They are crunchy raw and soft and sweet when cooked. They work in soups and stews, glazed on the side, roasted, shredded into salads or baked into cake.
Compared with zucchini or spinach, carrots take longer to cook and hold their shape. They are sweeter than broccoli or cauliflower. Butter, honey, cumin, ginger and herbs all bring out their best.
Questions folks ask
Do I need to peel carrots?
Not always. Scrub them well. Peel if the skin is tough or bitter.
How do I keep carrots crisp?
Store them in the fridge in a sealed bag or container. A bit of moisture helps.
How long do carrots take to roast?
Usually 25 to 35 minutes at a high heat, depending on size.
Kitchen tips
- Cut carrots on the diagonal or into even pieces for steady cooking.
- Roast at high heat to caramelize their natural sugars.
- Peel only if the skin looks rough. A good scrub is often enough.
- Cut off any green tops before storing so the carrots stay firm.
- Add carrots early to stews, since they take time to soften.