Carrot

Turmeric-Roasted Lamb Shoulder and Carrots with All the Fixings

It’s kind of a fancy cut of meat, so I wouldn’t recommend you whip this up for a casual Tuesday; that said, this roast does make for supremely delicious, even casual, leftovers.

Sticky Roasted Carrots with Citrus and Tahini

To keep things decidedly savory, the carrots are also roasted with red onion that’s taken a bath in lemon juice, because the only thing better than a roasted onion is a roasted pickled onion.

Grilled Carrots with Limey Hot Sauce and Cotija

Of course, you don’t have to grill these carrots, but grilled carrots are good as hell, and if you have the opportunity to do so, grill ’em.

Raw and Roasted Carrots and Fennel with Feta and Pistachios

This salad is also terrific at room temperature and is easily doubled, making it great for feeding a crowd

Turmeric-Roasted Carrots with Seeds and Labne

Roasting carrots hot and fast will give you something that is caramelized and deeply flavorful on the outside without sacrificing their snappy texture, and roasting them with seeds means you don’t have to toast the seeds separately to coax out their flavor.

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.