Seasonal Produce: Carrots

It’s hard not to like carrots. They’ve got gorgeous color, they’re available year-round, and they taste good every which way—raw or cooked, in savory side dishes and even baked into cakes with cream cheese frosting. Check out our carrot tips and how-tos below, and use your carrot know-how in stir-fry recipes, hearty soups and stews, and all kinds of tasty salads. There are a lot of possibilities, so you may want to make up a platter of carrot sticks and a yummy dip so you can nibble while you peruse them!

Purchasing Carrots

• Pick a bunch of bright-orange carrots that are straight and firm, not wilted or cracked. If the tops are attached, the leaves should be bright green and fresh.
• Cut off the tops before storing. Refrigerate unwashed carrots in a plastic bag in the crisper drawer for up to 2 weeks.

Preparing Carrots

• Before using carrots, trim both ends, peel and rinse with water. Young, tender carrots need no peeling. Rinse and scrub gently with a vegetable brush to remove any surface dirt.
• Cutting carrots diagonally into slices or chunks exposes more surface area to the heat and makes them cook more quickly.
• Shred raw carrots on the large holes of a grater or in a food processor.
• Cooking enhances the natural sweetness of carrots. Steam, boil or microwave in a small amount of water. For the best flavor and texture, cook carrots just until crisp-tender.
• Roast carrots by cutting them lengthwise into halves and then into 1-inch chunks. Coat the chunks lightly with oil and roast on a baking pan in a 400°F oven for 20 to 30 minutes.
• Dill, tarragon, orange, mustard, brown sugar, honey and nutmeg are flavors that go well with carrots.

Carrot Nutrition

• Fat and cholesterol free.
• Low in sodium and calories.
• Good source of vitamin A, vitamin C and fiber.