Photos and Styling by Béatrice Peltre

Fall in New England not only offers a marvelous backdrop of bright cheerful colors, but it also welcomes cool weather, which is the perfect invitation to reintroduce warm, comforting dishes to the table—with root vegetables like carrots as the star. Way too often, these humble orange beauties take a back seat. Carrots can, however, be used in many delectable dishes that truly deserve to become staple recipes in a home cook’s repertoire.

I’ve always been a lover of carrots. As a kid growing up in France, I remember the joy when I’d walk into the vegetable garden by my mother’s side and discover feather-like leaves popping their heads out of the ground. The first young carrots were tender and I made a point to be the first one in the family to taste them. And so naturally, over time, carrots became some of the most important vegetables in my cooking.

Carrots can be traditional or heirloom; they come in a wide selection of shapes, sizes and colors, from deep orange to yellow, burgundy, white and sometimes even purple-black. If growing them at home is an option, it’s a marvelous path to follow, as a homegrown carrot will always be superior in freshness, flavor and texture to those from the store. (And remember to use the leaves of your mature carrots to make pesto.)

Carrots add sweetness, color and nutrients to a wide variety of dishes, both sweet and savory.

When carrots are used in savory dishes, they are extremely versatile and mingle well with other vegetables. Think hummus, soups, purée, salsa, fritters, pancakes or even layered in a dish of lasagna. Carrots can be boiled, roasted, grated—in my French household, like many others in France, a salade de carottes râpée (grated carrot salad) is a classic, simple and always-loved side—mashed, stir-fried, grilled, sautéed, steamed and even slow-cooked or made into fries. They can be enjoyed cooked or raw: A freshly squeezed juice made of carrots, apples, lemon juice and ginger is a regular at our table, and they provide a healthy and delicious canvas for culinary creativity where the combinations are endless.

Roasting carrots is another wonderful way to bring out their inherent sweetness and intensify their flavor. The high heat caramelizes the carrot’s natural sugars, resulting in a delightful depth of flavor. Roasted carrots can be seasoned with various herbs and spices, such as rosemary, thyme, tarragon or cumin, to create a savory side dish or a flavorful addition to grain bowls or salads. I often serve mine with homemade labneh or herb-packed plain yogurt and a simple drizzle of lemon juice and quality olive oil.

Carrots also shine in sweet recipes. Carrot cake, with its moist and tender crumb, topped with rich cream cheese frosting, is a timeless classic. Carrot muffins or bread make for a delightful breakfast or snack. I’ve even thought to add them to financiers, a classic French pastry for which I have endless recipes.

Nowadays I think it is hard to imagine a household without carrots in the kitchen!

So next time you wonder what’s for dinner, choose a few bunches of carrots from your garden or local market and bring them back to your kitchen to explore their culinary superpowers. Hopefully, the recipes below will guide and inspire you in the process.

RECIPES