Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
Author: Molly Baz
This roasted whole chicken in an oven-proof skillet is surrounded by carrots and garlic, then stuffed with lemon and thyme.
Author: Elise Bauer
Author: Myra Goodman
Author: Betty Wason
Author: Jesus Gonzalez
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
The sugar in the spice rub can burn if cooked too long, so watch these closely.
Author: Bobby Flay
Author: Ruth A. Matson
Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter.
Author: James Peterson
Author: Michael Ruhlman
Applying a classic steak cooking technique to carrots turns them into a satisfying vegetarian main. For the best presentation, use the largest carrots you can find.
Author: Anna Stockwell
Author: Rick Rodgers
Author: Floyd Cardoz
Author: Bon Appétit Test Kitchen
Author: James Beard
These schmaltz-rich matzo balls are cooked in a homemade chicken stock perfumed with parsnips, turnips, dill, and star anise.
Author: Mitchell Davis
Author: Claire Saffitz
Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.
Author: Nandita Godbole