It's a common predicament: You buy a bag of baby carrots, eat a few, and then let the rest of them sit at the bottom of the vegetable bin until they become either a slimy mess or dried-out little nubs. Here are easy ways to use up the rest of that bag, get more veggies in your diet and feel good about yourself!

Simmer baby carrots in 3/4 cup of water. When the water has evaporated, stir in 1 tablespoon of butter and 1 tablespoon of honey. Salt to taste.

Carrots in escabeche are a staple in Mexican cooking. They don’t require special canning techniques and last in the refrigerator for up to a week. Arrange carrots, sliced red onions, chili peppers, salt and oregano in a jar. Fill the jar with white vinegar, seal and refrigerate overnight.

Juice the carrots, following your juicer's settings. To garnish juice glasses, dampen the rim of each, then swirl it in a saucer of salt mixed with a pinch of crushed dehydrated carrots (see below). Accent with a slitted, small baby carrot.