Eric Vellend’s Famous Coleslaw
This crunchy, mayo-free slaw plays a refreshing foil to an earthy burger.
While it’s a simple dish, it’s a true homage to vegetables!
Pappardelle With Venison, Mushrooms & Carrots
The venison is perfectly complemented by the woodiness of mushrooms and the pasta, which takes up the juices.
Charred Carrots With Za’atar Oat Crumble & Feta
It’s perfect side dish for lunch or dinner — though it can easily be a great vegetarian main dish.
Vinegar Glazed Roots
These veggies are hit with horseradish and vinegar, then tempered with honey and caramelized shallots.
35+ Harvest-Inspired Recipes Showcasing Fall Vegetables
From acorn squash and pumpkin to cauliflower and turnips!
Carrot, Ginger & Coriander Soup
Add other root vegetables, such as parsnips, to make it even more autumnal!
Roasted Carrots With Carrot-Top Pesto
“I love carrots pretty hard, and I really get off on figuring out uses for parts of an ingredient I might normally toss,” says Queer Eye‘s culinary expert, Antoni Porowski. “The ‘discovery’ of using carrot tops to make pesto (I’m not the first to think of it) is a great…
Ask A Chef: Roasted Carrots With Whipped Tahini
Chef Peter Tompkins of 11th Mile shares his recipe for Roasted Carrots With Whipped Tahini. Q: I’m always on the lookout for a side dish that takes a meal up a notch. We recently had dinner at 11th Mile restaurant in Fredericton and, while we enjoyed all the…
Sous Vide Harissa Carrots With Crispy Chickpeas
If you can’t fit all the carrots into one freezer bag, use a second bag and add 3 tablespoons of oil and 1⁄2 teaspoon of both salt and sugar to the recipe. Make sure that the carrots lay flat so they’re evenly exposed to the heat. If the bag floats,…
Cook Like A Chef With Paul Kahan’s New Cookbook
If you’ve ever wanted to cook like a chef in the comfort of your own home, here’s your chance. Chef Paul Kahan and executive chef Cosmo Goss with Rachel Holtzman share recipes from The Publican, one of Chicago’s most-loved restaurants that’s known for its pork- and seafood-centric, beer-friendly cooking. Try…
Cumin-Roasted Carrots With Farro, Kale And A Side of Lamb
Tara O’Brady’s Roasted Carrots With Harissa Aïoli And Dukkah
Vegetables should get the attention they deserve. Roasted carrots gussied up with harissa and dukkah bring spark to the plate.
Laura Prepon’s Rainbow Carrots
We like the rainbow carrots for color, but plain orange ones are fine, too. Serve with Parcel-Poached Salmon and Quinoa Noodles.
Chef Mark McEwan’s recipe for Roasted Carrots, to be paired with his Five-Spice Bison Tenderloin With Spiced Apples.