Carrot

Spiced, Butter-Roasted Carrots with Walnuts

I’m admittedly wary of sweet vegetables, so I always like to anchor them in something deeply savory. Here, raw garlic adds that intensity, but don’t worry, the heat from the just-roasted carrots gently tames its bite.

Cold Carrot Cake with Cream Cheese Frosting

This carrot cake, sans raisins and nuts (!!) is, to me, perfect. It’s perfect at room temperature, too, but refrigerating it gives it a dense, custardy, almost fudge-like texture that screams “mid-day snack.”

Peppered Carrots and Dill

These are basic on purpose, and add a nice peppery freshness to an otherwise rich meal.

Turkey Stock

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Garlicky, Buttered Carrots

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy, sort of half-steaming on top of each other until just tender (no mushy carrots here, please).

Olive Oil-Roasted Chicken With Caramelized Carrots

Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices.