Carrots are one of the most important horticultural crops in the world. They are grown in nearly every country, thrive in most climates, and provide significant nutritional value. Carrots are a universal favorite for taste and versatility.


Carrot Peanut Salad

(Serves 4 to 6)

Here is a delightful salad that can be served with pride on almost any menu. It easily complements curries, soups, sandwiches, and main dishes.


4 large carrots, grated

3/4 cup peanuts, salted, chopped, divided

3 tablespoons fresh lemon juice

2 teaspoons white sugar

1 jalapeño pepper (seeds and white membrane removed), chopped

3 tablespoons fresh cilantro, finely chopped


In a medium bowl, toss together the carrots and all but 2 tablespoons of the peanuts.

In a small bowl, whisk together the lemon juice, sugar, jalapeño pepper, and cilantro. Pour over the carrots and stir gently until evenly combined.

Garnish with the remaining chopped peanuts.


Maple Roasted Tricolor Carrots

(Serves 4 to 6)

Carrots come in many colors, such as yellow, white, purple, orange, and burgundy, but they are often referred to as “tricolor” when the colors are mixed. The maple syrup adds a subtle, sophisticated flavor to this beautiful dish.


4 to 5 cups tricolor carrots, sliced lengthwise into 4-inch pieces, 1/2-inch thick

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon salt


Preheat oven to 350 °F.

Arrange the carrots in a single layer in a large baking dish or roasting pan.

Drizzle with oil and maple syrup.

Add the salt and toss lightly to evenly coat the carrots.

Bake for 45 to 50 minutes until carrots are fork tender. If you prefer a caramelized texture, roast at 425 °F for 25 to 30 minutes.


Gingered Carrot Fritters

(Serves 4 to 6)

China produces nearly one-third of the global production of carrots. Imagine sampling these tasty fritters straight from the wok during a visit to China. Fresh ingredients like ginger, cilantro, and spring onions add bright flavor.


6 large carrots, grated

4 spring onions, finely chopped

1 teaspoon fresh ginger, finely grated

1 teaspoon ground coriander

1/2 cup fresh cilantro, chopped

1 teaspoon soy sauce

1 garlic clove, minced (optional)

2 eggs, beaten

1/2 cup flour

2 to 4 tablespoons vegetable oil


Place several layers of paper towels on a tray.

Place the carrots, spring onions, ginger, coriander, cilantro, garlic (if using), and soy sauce in a large bowl. Stir lightly with a fork to combine the ingredients.

Add the beaten eggs and flour to the bowl. Stir quickly and lightly until evenly combined.

Pour at least 2 tablespoons of oil into a large frying pan over medium high heat. Use a tablespoon to scoop the mixture and to drop it into the hot oil. Flatten with a spatula to create a disc shape. Cook on each side for 2 to 3 minutes or until golden.

Transfer the cooked fritters to the tray lined with paper towels. When all of the fritters are cooked, transfer them to an oven-proof platter or dish to warm in the oven.

The fritters may be made the day before serving.


Alpine Carrot Casserole

(Serves 4 to 6)

This creamy side dish easily falls into the comfort food category. Swiss cheese is called for, but you may substitute another kind if you wish.


5 to 6 cups of sliced carrots, cut into 1/4-inch thick rounds, divided

6 slices of Swiss cheese, divided


4 tablespoons butter

4 tablespoons flour

1 teaspoon salt

1 teaspoon chili powder

2 cups milk


1 cup soft bread crumbs

2 tablespoons butter, melted


Preheat oven to 350 °F.

Boil the carrots until just tender but slightly firm. Drain in a colander and set aside.

In a medium pan, melt the butter, and then stir in the flour, salt, and chili powder. Add the milk all at once, whisking the sauce until smooth. Cook over medium high heat, stirring constantly until thickened.

Place half of the carrots in a baking dish, and then cover with Swiss cheese slices. Repeat with remaining carrots and Swiss cheese.

Pour the sauce over the carrots.

Combine the bread crumbs with the melted butter and sprinkle over the dish.

Bake for 25 minutes or until the sauce bubbles.

Nancy Kyte
Now retired, Nancy Kyte served for 10 years as the marketing director of the Office of Adventist Mission.