How to Eat Carrots—21 Delicious Ideas That Go Beyond the Usual Side Dishes

Long after the spinach has wilted and the broccoli has gone soft, you can count on those trusty carrots hanging out in the bottom of your crisper. But beyond the everyday steaming, roasting, and snacking … what the heck do you do with them? We’ve gathered 21 of our favorite ways to eat carrots. Some are simple; some are ornate; all will nourish your body and change how you see this versatile kitchen workhorse.

Make Them a Main Dish

Carrots often play a supporting role. Put them front and center in this elevated main dish—our Carrot-Parmesan Quiche.

Bake in a Casserole

Cut a heavy casserole with chunks of carrot, which can stand up to the richness. A tried-and-true combo we love? Buffalo chicken casserole with celery, carrots, shredded chicken, jack cheese, rice or potatoes, and plenty of Frank’s Red Hot sauce.

Simmer in a Stew

Meat and potatoes get a savory-sweet boost from this hearty root vegetable. Go for a classic beef stew, or use fiber-rich lentils as a vegetarian base.

Spiralize for Noodles

Try swapping all or part of the noodles in a cold noodle dish (like sesame noodles) for carrot ribbons, made by using a spiralizer or running a potato peeler longwise down a whole carrot.

Brighten Your Breakfast

Grated carrots make a nutritious addition to muffins or quick breads. Try adding them to your favorite banana bread recipe, or whip up a batch of our Morning Glory Muffins With Banana. You can also sprinkle finely grated carrots into homemade granola—stir them about 20 minutes before the end of the bake time for best results. Carrot cake granola, anyone?

Stack in a Sandwich

Carrots make a great addition to a vegetable sandwich, like our Avocado-and-Boursin Sandwiches or banh mi-inspired Roasted Eggplant Sandwich with Soy-Lime Glaze. 

Puree for Pasta

Even if you don’t have a toddler that you have to trick into eating vegetables, you can use this tip to make homemade marinara sauce more nutrient-dense. Use an immersion blender to blend a handful or two of steamed carrots into the finished product, and no one will be the wiser.

Candy for Sweet Toppers

If you haven’t heard of Candied Carrot Curls, you’re going to want to put them on everything. These whimsical wisps make an eye-catching topper for cakes and cupcakes. 

Grate or Slice for Gratin

Carrots can easily be incorporated into that comforting vegetable side, the gratin. They’d make a great addition to our Turnip and Sweet Potato Gratin.

Jazz Up Your Juice

Put the green juice on ice—and sweeten the deal with a Carrot, Apple, and Lemon Juice instead. We also love carrots with grapefruit and ginger, which lend a nutritious kick come cold season.  

Sip in a Smoothie

Carrot cake becomes drinkable (and breakfast-approved) when blended with dates, bananas, cinnamon, ice, and a splash of vanilla. Be sure to grate your carrots ahead of time—or use a heavy-duty blender.

Shred Into Slaw

Whether you prefer the classic mayo-based version or a lighter vinegar-based slaw, coleslaw makes a welcome addition to any spread. Carrots and cabbage hold up well to dressing, making this the perfect prep-ahead side dish.

Round Out a Wrap

Skip the anemic iceberg lettuce and stuff your wraps with shredded carrots, which lend a hearty crunch to your lunch. Try them with curried chicken salad for a bright alternative to the usual turkey and cheese.

Plate a Puree

A smear of Carrot Puree on a plate takes a weeknight chicken-and-vegetables dish from good to gourmet.

Pulse With Potatoes

Give mashed potatoes (or parsnips) a colorful makeover by adding some steamed or boiled carrots to the mix. Keep in mind that their lower starch and higher water content could lead to separation in the leftovers—a problem easily remedied by a quick stir and reheat.

Sneak Into Sweets

You’ve heard of carrot cake, but what about carrot cookies? Carrot ice pops? The sky’s the limit when it comes to this versatile veg—and your Vitamin A levels. 

Beef Up a Burger

Well, maybe beef isn’t the word—at least not when it comes to our vegetarian Carrot-Chickpea Burgers. Try them on a bun like a classic veggie burger, or wrap them in lettuce for a lighter option.

Perk Up Your Pickles

Our pickling brine and spices can be used to make pickled carrots, beets, or cucumbers. The spicy garlic pickled carrots are not to be missed.

Slice Some Sushi

Feeling ambitious? Try making homemade sushi. You don’t need a bamboo mat for our Avocado Sushi recipe—just a clean kitchen towel and some plastic wrap.

Fry Into Fritters

We love these autumn-hued fritters a latke. They’re pretty enough to serve for the holidays—or Sunday brunch.

Make a Mirepoix

Sounds fancy, but this combination of finely chopped aromatic vegetables is simple to make—and the base for a multitude of soups, stews, sauces, and braises. Learn more about how to make it here.