Bulgur Salad with Carrots and Almonds
WHY THIS RECIPE WORKS Sweet carrots nicely accent rich, nutty bulgur in this Mediterranean-inspired salad. Bulgur is a staple ingredient for grain-based salads, prized for its texture and versatility and acting as a nutritious, hearty medium for delivering big, bold flavors. We started by softening the bulgur in a mixture of water, lemon juice, and […]
Brown Rice Bowls with Roasted Carrots Kale and Fried Eggs
WHY THIS RECIPE WORKS Carrots, kale, and fried eggs over brown rice make for a colorful, healthy, and hearty anytime-of-day meal. We tossed carrot batons with za’atar, a bold Middle Eastern spice blend, and roasted them until they were tender and spotty brown. When we uncovered the carrots to finish their roasting, we spread some […]
Chopped Carrot Salad with Mint Pistachios and Pomegranate Seeds
WHY THIS RECIPE WORKS Carrots chopped in the food processor create a delicately crunchy, light-textured base for our carrot salad. It’s a lovely change of pace from the more typical shredded, slaw-style cut that is often called for in carrot-based salads. The food processor broke down the carrots in seconds. We added contrasting flavor and […]
Carrot Habanero Dip
WHY THIS RECIPE WORKS To really bring out the fruity-earthy flavor qualities of carrots, a little spicy heat works wonders. This highly seasoned dip is full of vibrant carrot flavor. Cooking the carrots over an initial blast of heat quickly broke down cell walls and released their sugars. To maintain their brilliant color, we avoided […]
Brined Grilled Carrots with Cilantro Yogurt Sauce
WHY THIS RECIPE WORKS We all know that brining can transform lean, easy to-overcook cuts of meat and poultry into juicy, well-seasoned showstoppers. Now it’s time to brine your vegetables. Seriously. We love grilling whole carrots, but let’s face it: They are tricky to season evenly. Dusting raw carrots with salt is like throwing a […]
GLAZED CARROTS WITH ORANGE AND CRANBERRIES
WHY THIS RECIPE WORKS Glazing is probably the most popular way to prepare carrots, but they often turn out saccharine, with a limp and soggy or undercooked and fibrous texture. We wanted fully tender, wellseasoned carrots with a glossy and clingy—yet modest—glaze. Peeling regular bagged carrots and cutting them on the bias yielded uniform ovals […]