31 Simple Carrot Recipes That Make It Easy to Eat More Veggies

Read Time: 14 mins

31 Simple Carrot Recipes That Make It Easy to Eat More Veggies1/31 Apple-Brown Sugar Glazed Carrots 4 Reviews Test Kitchen Approved Taste of Home Total Time 3 hours 25 min Servings 4 servings Go to Recipe From the Recipe Creator: Carrots seem so simple, but this recipe is something special. Sweet and buttery, it was a favorite my mother always used to serve around the holidays. —Darlis Wilfer, West Bend, Wisconsin Nutrition Facts: 3/4 cup: 314 calories, 12g fat (7g saturated fat), 31mg cholesterol, 404mg sodium, 52g carbohydrate (41g sugars, 6g fiber), 2g protein. Also check this guide on how

to store carrots in all forms: whole, peeled, shredded, and cooked

to store carrots in all forms: whole, peeled, shredded, and cooked. 2/31 Orange Spice Carrots 17 Reviews Test Kitchen Approved Total Time 4 hours 10 min Servings 6 servings Go to Recipe From the Recipe Creator: To get my son to eat veggies, I mix and match flavors and spices. My slow-cooker carrots with orange and cinnamon won him over. —Christina Addison, Blanchester, Ohio Nutrition Facts: 2/3 cup: 187 calories, 4g fat (3g saturated fat), 10mg cholesterol, 339mg sodium, 38g carbohydrate (27g sugars, 4g fiber), 2g protein. 3/31 Carrot and Kale Vegetable Saute 2 Reviews Contest Winner Test Kitchen Approved

Bacon adds another layer of flavor and depth to this gorgeous side dish

Carrot and Kale Vegetable Saute Recipe photo by Taste of Home Total Time 35 min Servings 8 servings Go to Recipe From the Recipe Creator: Thanks to fresh veggie dishes like this one, I almost forget I’m wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas Nutrition Facts: 3/4 cup: 101 calories, 5g fat (2g saturated fat), 10mg cholesterol, 251mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch. 4/31 Brown Sugar-Glazed Baby Carrots 3 Reviews Test Kitchen Approved Taste of

Home Total Time 6 hours 10 min Servings 6 servings Go to Recipe From the Recipe Creator: These delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California Nutrition Facts: 3/4 cup: 144 calories, 6g fat (4g saturated fat), 15mg cholesterol, 364mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 1g protein. 5/31 Radish, Carrot & Cilantro Salad 2 Reviews Test Kitchen Approved Radish, Carrot & Cilantro Salad Recipe photo by Taste of Home Total Time

My husband likes it with anything from the grill

20 min Servings 12 servings Go to Recipe From the Recipe Creator: Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana Nutrition Facts: 2/3 cup: 51 calories, 2g fat (0 saturated fat), 0 cholesterol, 145mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat. 6/31 Fresh Ginger Carrot Salad 2 Reviews Test Kitchen Approved Fresh Ginger Carrot Salad Recipe photo by Taste of Home Total Time 15 min Servings 6 servings Go to Recipe

I had some leftover ginger and really liked the fresh taste

From the Recipe Creator: I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad quenches it! —Lauri Cherian, Scott Depot, West Virginia Nutrition Facts: 3/4 cup: 291 calories, 11g fat (4g saturated fat), 1mg cholesterol, 112mg sodium, 49g carbohydrate (37g sugars, 4g fiber), 6g protein. 7/31 Marmalade Candied Carrots 11 Reviews Test Kitchen Approved Total Time 30 min Servings 8 servings Go to Recipe From the Recipe Creator: My favorite way to

make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina Nutrition Facts: 1 serving: 211 calories, 8g fat (2g saturated fat), 8mg cholesterol, 115mg sodium, 35g carbohydrate (27g sugars, 4g fiber), 2g protein. 8/31 Herb-Buttered Baby Carrots 3 Reviews Test Kitchen Approved JIM WIELAND FOR TASTE OF HOME Total Time 1 hour Servings 4 servings Go to Recipe From the Recipe Creator: The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho Nutrition Facts:

Diabetic Exchanges:

1 serving: 143 calories, 12g fat (7g saturated fat), 31mg cholesterol, 180mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 1g protein. 9/31 Roasted Carrots with Thyme 12 Reviews Test Kitchen Approved DAN ROBERTS FOR TASTE OF HOME Total Time 30 min Servings 4 servings Go to Recipe From the Recipe Creator: These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri Nutrition Facts: 1 serving: 73 calories, 3g fat (0 saturated fat), 0 cholesterol, 226mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges:

1 vegetable, 1/2 fat

1 vegetable, 1/2 fat. 10/31 Carrots and Snow Peas 2 Reviews Test Kitchen Approved Total Time 25 min Servings 4 servings Go to Recipe From the Recipe Creator: This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. — Cheryl Donnely, Arvada, Colorado Nutrition Facts: 3/4 cup: 129 calories, 6g fat (4g saturated fat), 15mg cholesterol, 231mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat. 11/31 Spiced Roasted Carrots 27 Reviews Test Kitchen Approved DANIELLE MOORE for Taste of Home

Now my children say, “Is it OK to finish the veggies?”

Total Time 40 min Servings 8 servings Go to Recipe From the Recipe Creator: I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee’s Summit, Missouri Nutrition Facts: 3/4 cup: 93 calories, 5g fat (1g saturated fat), 0 cholesterol, 228mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat. 12/31 Sesame, Sunflower and Carrot Salad 3 Reviews Contest Winner Test Kitchen Approved Sesame, Sunflower and Carrot Salad Recipe photo by Taste of Home Total Time 15 min Servings

This versatile side salad goes with just about every main dish!

8 servings Go to Recipe From the Recipe Creator: This is such a beautiful salad to serve because of the ingredients’ harmonizing colors, and it’s super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York Nutrition Facts: 1/2 cup: 283 calories, 21g fat (3g saturated fat), 3mg cholesterol, 335mg sodium, 22g carbohydrate (11g sugars, 5g fiber), 6g protein. 13/31 Citrus Rainbow Carrots 3 Reviews Test Kitchen Approved Citrus Rainbow Carrots Recipe photo by Taste of Home Total Time 25 min Servings 6 servings Go to Recipe From the Recipe Creator:

I grow lots of carrots and I’m always experimenting with ways to serve them

I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my Christmas carrots,”they’re tasty any time; I especially like serving them at Easter, with the array of carrots available in early spring. It’s easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin Nutrition Facts: 2/3 cup: 132 calories, 6g fat (4g saturated fat),

—Sue Gronholz, Beaver Dam, Wisconsin Nutrition Facts: 3/4 cup: 141 calories,

15mg cholesterol, 445mg sodium, 19g carbohydrate (12g sugars, 4g fiber), 2g protein. 14/31 Carrot, Parsnip and Potato Gratin 2 Reviews Contest Winner Test Kitchen Approved TASTE OF HOME Total Time 1 hour 10 min Servings 8 servings Go to Recipe From the Recipe Creator: Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin Nutrition Facts: 3/4 cup: 141 calories,

No matter who’s eating it, the fast, easy dish is always a favorite

6g fat (4g saturated fat), 23mg cholesterol, 208mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 3g protein. 15/31 Carrot Puree 5 Reviews Test Kitchen Approved DANIELLE MOORE FOR TASTE OF HOME Total Time 30 min Servings 6 servings Go to Recipe From the Recipe Creator: Although I call these “company carrots,” I’ll often serve them on a weeknight to my family. No matter who’s eating it, the fast, easy dish is always a favorite. —Cynthia Hanus-Beard, Tamarac, Florida Nutrition Facts: 2/3 cup: 224 calories, 16g fat (10g saturated fat), 41mg cholesterol, 423mg sodium, 20g carbohydrate (12g sugars, 4g fiber), 2g

We love serving these carrots with grilled chicken or beef roast

protein. 16/31 Chutney-Glazed Carrots 1 Review Test Kitchen Approved Taste of Home Total Time 4 hours 15 min Servings 4 servings Go to Recipe From the Recipe Creator: Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. —Nancy Heishman, Las Vegas, Nevada Nutrition Facts: 3/4 cup: 183 calories, 3g fat (2g saturated fat), 8mg cholesterol, 714mg sodium, 36g carbohydrate (24g sugars, 3g fiber), 1g protein. 17/31 Carrot Casserole 6 Reviews Test Kitchen Approved SARAH TRAMONTE FOR TASTE OF HOME Total Time 45

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