6 Quick Ways to Serve Carrots This Spring

By: Emily Lee
Food Network's Carrot, Date and Feta Salad

Food Network's Carrot, Date and Feta Salad

Photo by: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.

Food Network's Carrot, Date and Feta Salad

Crisp, versatile and exceptionally rich in vitamin A, carrots are a strong ally on busy weeknights, well worth utilizing all year long — not just in the throes of winter, when root vegetables dominate the produce scene. A few additional items like cheese, toasted nuts and fresh herbs can help to break the crunchy orange veggie out of its overplayed role as a garnish or crudite-platter staple and elevate it as the star component of flavorsome spring dishes. Whether glazed, roasted, pureed or shaved into ribbons, these quick carrot sides are great in a pinch, no matter what entree you’re planning to serve.

Carrot, Date and Feta Salad

Carrots add natural sweetness and, most importantly, antioxidants to this fresh, low-calorie salad. Toss the delicate orange ribbons with feta and chopped dates for a salty-sweet element, then let it rest so that the flavors marry while you prepare the main course. Don’t forget to toss in some toasted almonds, for crunch.

Roasted Carrots with Avocado

Break carrots out of their winter funk with this gorgeous produce medley that requires just 10 minutes of prep work. Pop the seasoned carrots in the oven for half an hour — meanwhile, you can start on the main course. Before serving, add some creamy cubed avocado and a few orange slices for a tart burst of flavor.

Ginger-Carrot Soup

Guy Fieri’s easy carrot soup has less than 200 calories per serving but is still thick and rich, thanks to low-fat Greek yogurt. Add a touch of honey to the mix to highlight the root vegetables’ sweetness.

Roasted Carrots

Ina Garten recommends cutting the carrots diagonally into large chunks, since they will shrink quite a bit while roasting in the oven. Before serving, toss the carrots with chopped dill or parsley.

Roasted Carrots with Zaatar

Za’atar is a Middle Eastern spice blend made with toasted sesame seeds, thyme, marjoram and sumac. In Food Network Magazine’s 20-minute side, it’s used to intensify the carrots’ subtle earthiness.

Glazed Carrots

Melissa d’Arabian’s 30-minute side dish can turn even the pickiest eater into a carrot lover, thanks to her tasty and approachable dressing made with lemon juice, butter, brown sugar and parsley.

Photo by: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Tara Donne, FOOD NETWORK : 2012, Television Food Network, G.P.

Next Up

6 Delicious Ways to Use Toasted Marshmallows This Summer

Because s'mores aren't the only treat you can use them for!

6 Cozy Quick Breads You’ll Want to Bake This Fall

There’s no better time to whip up a fresh loaf.

6 Ways to Enjoy Buffalo Chicken

From salads and subs to pizza and dip, learn all-new ways to celebrate the classic flavors of Buffalo chicken just in time for game day.

5 Noodle Kugel Recipes to Serve This Yom Kippur

This comforting dish is a memorable holiday tradition.

This 6-Ingredient Rice Dish Is Our New Favorite Way to Eat Tomatoes

Priya Krishna's easy recipe puts that garden haul to delicious use.

Orange Delights: 6 Carrot-Centered Side Dishes

Let carrots play the star in stellar side dishes, prepared simply to enhance their sweet, earthy flavor. Here are 6 of our favorite Food Network recipes.

6 Ways to Eat Pumpkin for Breakfast

Pumpkin is the unofficial mascot of fall. Get your fix at breakfast.