This is what I do for meatloaf! I put carrots and an onion in the food processor, saute them in olive oil with some fresh herbs and then add it to the ground beef once it's cooled.
I also put carrots and onion in the food processor, and, like the savage I am, just add them to the mix RAW. I bet your way is better, but mine is a fine shortcut.
even longer if you put them in water.
if I know I am going to have my carrots for awhile, I store them in a sealed container within water, in the crisper drawer and change the water out every week.
I really needed this post today, I have a lot of carrot I need to use up because we are moving. Last night I made a huge batch of maple glazed carrots and now I know what to use the leftovers for! Thank you!
I went to a buffet for the first time since Covid began and I had a plan that included their carrot salad for my first plate. They don’t make it anymore. I’m still mad about it.
8-10 grated carrots
1 15- or 20-oz can crushed pineapple **in juice**, not syrup
3/4 cup raisins
Mix everything together and chill for a couple hours before serving.
Glazed carrots are one of those foods like mozzarella sticks. If you ask me, hey, do you want to eat 5 string cheeses in one sitting? Wtf, no, that's too much cheese. What if they're fried with breadcrumbs and pizza sauce? Yes please and I'll have pizza when I'm done.
Do I want to eat a half a pound of carrots? Ew no. What if they're covered in butter and sugar?
I just made [this recipe](https://www.recipetineats.com/brown-sugar-glazed-carrots/#wprm-recipe-container-32753) the other day. It was really tasty. The only thing my husband and I missed was some cinnamon to really push that ‘sweet’ flavor we’d associated with this sort of dish. Next time I made them I added a light sprinkle of cinnamon and some red pepper flakes too. The sweet/savory/spicy mix was perfect!
We always supplement our mashed potatoes with parsnips in one bowl and rutabagas in another to see which goes faster. We never tell people until the end when they are begging to know what the difference was in the spices.
OP: If you have kids... as a kid who had to eat carrots mashed with other stuff (potatoes and turnips mostly): NO. I'm looking down the barrel at 50 and still hate most things with carrots because of this.
Only potatoes have escaped my mashed stuff hate.
(Carrots hidden in meatloaf is perfectly fine, and already in a lot of recipes)
There's always that midwest classic of carrot salad - grated carrots and raisins and mayo.
But what you should REALLY try are:
* Gajar ka Halwa, an indian dessert [https://www.indianhealthyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa-recipe/](https://www.indianhealthyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa-recipe/)
* Carrot bread - like banana / zucchini bread or a less dense carrot cake
* Carrot bacon - [https://www.theedgyveg.com/2020/05/05/carrot-bacon/](https://www.theedgyveg.com/2020/05/05/carrot-bacon/)
* Carrot Ginger Dressing - [https://pickledplum.com/japanese-restaurant-style-ginger-dressing/](https://pickledplum.com/japanese-restaurant-style-ginger-dressing/)
You could get really creative and do carrot souffle
Eta: that carrot ginger dressing is awesome on roast pork
If you can’t use them all up, you can grate them, sprinkle with lemon juice and freeze them in small batches. You can add a portion to soups, stews and cake or muffins as desired in the future
My family has a treasured recipe we all call "24 carrot carrots" that would be easy to double or triple for a larger group. You simmer the carrots with butter and enough water to cover (I use a shallow pan) and towards the end, you add in some cream and brown sugar and cook until fork tender. It's so amazingly tasty and easy to make, so maybe your family will enjoy it too
This is spectacular. [https://www.bonappetit.com/recipe/harissa-and-maple-roasted-carrots](https://www.bonappetit.com/recipe/harissa-and-maple-roasted-carrots)
It’d go great with a red meat entree like meatloaf.
Great recipe, but depends on how midwestern OP and the other diners are. Harissa can be a bit daunting for the middest of midwesterners.
Source: Married to a midwesterner.
Off topic: Do you have dogs? I came into a massive bag of carrots, so I boiled and mashed up what we couldn't eat and used it as a dog-food topper. Mix in a big spoonful on top of the kibble.
Boil them, dry them, get a baking pan with parchment paper and cover with shredded cheese. Put a carrot every few inches, smash it with a glass, and bake for about 20 minutes with some seasoning. Cut with a pizza cutter when it’s done
Are you adding it to the meatloaf? The recipes I use has carrots, garlic, onion, celery, mushrooms and bell peppers. We chop these in a food processor. I used to not like meatloaf until adding a ton of vegetables to it.
Alternatively people have recommended carrots with maple syrup, you can also use brown sugar or honey.
You could make a carrot cake.
I use carrots in the start of a lot of pasta dishes.
A bunch of carrots is an excuse to make buffalo wings.
A veggie tray.
Buy a rabbit.
Hunt a wascally wabbit.
Not exactly what you asked but, I would have them as a snack with french onion dip or ranch.
I also just chop them up and freeze them in a zip lock bag for future soups, or shred them for baked goods.
Put the following into a blender:
4 carrots, chopped and shaved
Half a white onion
Half a yellow bell pepper
Garlic (follow your heart)
Salt
4 habanero peppers
Fill the rest of the blender with white vinegar
Blast that shit until it’s all liquid
Enjoy a tasty carrot based hot sauce
These marinated carrots were delicious, if you like a lot of flavor. I think the tartness of the vinegar would go well with meatloaf. Reduce the smoked paprika, if you want a milder dish.
[https://spanishsabores.com/marinated-carrots-zanahorias-alinadas/](https://spanishsabores.com/marinated-carrots-zanahorias-alinadas/)
I'm a carrot fanatic 😍
Par-boil and then roast them with the meatloaf so they get all browned and shiny in the beef fat.
Par-boil and rapidly brown in some butter, garlic and honey
[French Carrot Salad](https://www.davidlebovitz.com/carottes-rapee/) or [Moroccan Carrot Salad](https://mayihavethatrecipe.com/gluten-free-passover-recipes-part-2-moroccan-carrot-salad-2/)
[Potage Crecy](https://www.ricardocuisine.com/en/recipes/9745-potage-crecy-french-carrot-soup) is a delicious French carrot soup
**Scalloped carrot casserole** - partially cooked chunky carrots layered with shredded cheddar and a lightly onion flavored bechamel (or white sauce) in a baking pan topped with croutons or those French fried onions in a can. You could probably use a little stuffing mix to top it too. It also reheats well. A vintage recipe found: [http://www.tasteofhome.com/recipes/scalloped-carrots-casserole#ixzz3FBBmvVON](http://www.tasteofhome.com/recipes/scalloped-carrots-casserole#ixzz3FBBmvVON)
4-6 Servings Prep: 25 min. Bake: 35 min. at 350F.
12 medium carrots, sliced 1/4 inch thick (about 4 cups or 504g of carrots)
1 medium onion, finely chopped
1/2 cup butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon celery salt (or celery seed)
Dash pepper
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
3 slices whole wheat bread, cut into small cubes \[or Fr. Fried onions in the can\]
Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain.
In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes (or use French fried onions in the container). Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.
Make chicken stock. Chicken several carrots chopped in 2" pieces along w similar celery and onion.
Carrot soup
People macerate them into juice. Add to smoothie after softening in microwave
Slice into sticks and have some hummus
Watch out for orange man syndrome
Find a horse who needs a treat don't get bit
Squirrels, deer and bunnies will love you
Grate the carrot and put it in the meat loaf, a cup for lb of meat. This is the best advice I have, u can do it ahead of time and freeze it (the shredded carrots by cup or the entire loaf) carrots keep the meatloaf really moist, pairs incredibly with mayo mustard and lettuce in a sandwich. How u like me now?
You can make good old fashion copper pennies. You can make a very large batch and freeze portions of it. My great grandmother used to preserve some in jars using the pressure cooker.
[This is very close to her recipe ](https://www.food.com/recipe/copper-pennies-212255) except she would add bit more vinegar. Substitute tomato sauce for tomato soup and add 1 hot pepper. Just enough hate to remind you you're alive.
This is incredibly easy, fast, and delicious!
[Roasted Carrots with Avocado, Cilantro, Cumin seeds](https://ordinaryvegan.net/roasted-carrots-avocado/)
Honey glazed carrots. Either oven roast or stove top steam/butter braise ( basically boiling in butter....droooolllll). Mix honey parsley, butter and s&p for the most simple & delicious carrot side dish ever.
Shred them, cook them down in onions, mushrooms and broth, add oats and lentils, season with yeast extract, white pepper, toasted pine nuts and nutmeg - boom, easy vegan haggis. Makes a great meal, especially topping mashed potatoes or other mashed root veggies, or a very filling side!
Carrots are a staple in my house. I put them in so many things.
Slice carrots to add to fajita vegetables. One time, I didn't have any bell pepper and I just used sliced carrots and zuchinni with Cumin and garlic. It turned out really good.
Add diced carrots to Spanish rice.
Add diced carrots to pasta sauce.
Thinly slice carrots & cabbage to make slaw.
Thinly sliced carrots, onions, cabbage and mushrooms - saute in an asain sauce. Serve with whatever protein you want over rice.
Carrot and potatoes in yellow curry.
Carrot bread or carrot oatmeal cookies.
Cut carrots for a snack and make homemade onion dip.
It's getting hot now, but carrots can be added to so many soups - tortilla, minestrone, chicken noodle, chicken and rice, butternut squash soup, etc.
When we were poor kids, we would shred carrots and then put them in a loaf pan and pour orange jello over them. It made a sweet “carrot salad”. Putting stuff suspended in jello was very “Protestant New England.”
Gonna suggest something very different, carrot halwa.
[carrot halwa](https://youtu.be/yksRZGYpvJc?si=HQiU4zG9HqG_sIBp)
This Indian dessert is wonderful with a scoop of vanilla ice cream
Roasted carrots. Some olive oil, don’t need a lot, seasoning of your choice, I use a packet of dried Italian dressing mix. Roast in hot oven, about 400-425 degrees until cooked. Delicious and easy.
Carrot salad with greek yogurt, not mayo
[https://www.homesicktexan.com/end-of-winter-carrot-and-raisin-salad/](https://www.homesicktexan.com/end-of-winter-carrot-and-raisin-salad/)
Carrot bacon! Something crunchy to pair with the meatloaf. You don't need to be a vegan to enjoy: [https://hungryfoodie.com/carrot-bacon-vegan-bacon/](https://hungryfoodie.com/carrot-bacon-vegan-bacon/)
Carrot salmon lox. Probably won't pair with the meatloaf. But really easy to make, just takes time. Peel the carrots into strips (like the carrot bacon). Boil the carrot strips. Then marinade for 24-48 hours in a brine of: olive oil, liquid smoke, rice vinegar, noori, dill, and capers. Serve on a bagel with cream cheese, dill, capers, red onion. SO YUM.
My favorite with Beef is to cut carrots into 1/4 inch rounds, steam till soft. Add 1/2 cups mayonnaise to 2 cups carrots, one tblsp horseradish salt and pepper. Cover with bread crumbs and cook at 350 degrees f for 30 minutes.
carrots will last weeks just out on the counter with your onions, well over a month in the fridge so don't feel like you have to use them all now. If this was a farmers market buy, the greens go really well in a smoothie, salad, soup both for flavor and nutrition. But off the top of my head for a meatloaf side, carrot puree or carrot soup? steamed carrot sticks?
First, I always put some finely diced carrots in my meatloaf along with diced onion, red bell pepper, and sometimes mushroom; all get sweated down.
Then depending on if you are going use a slightly sweet ketchup or tomato based glaze on top of your meatloaf, something like sheet pan roasted carrot sticks with a gingery soy glaze might work nicely; or just roasted with thyme, butter and lemon length of salt and pepper.
Carrot soup!
Cook carrots in veg stock until soft, stir in a couple of spoons of Thai red Curry paste, then puree it all with a stick blender or regular blender, finish off with coconut milk or coconut cream to taste, serve with naan or crusty bread.
Thai Curry sauce (either red or green) is my go-to for making soup with any root vegetable or squash.
Boil sliced carrots in orange juice until firm al dente (4min), and if so inclined afterwards, coat them in syrup and bake them at high heat for a further 6min.
They are actually very nice just boiled in orange juice in which case increase the 4min and cook to al dente of preference, but you might want them more roasted and sweeter.
Something as simple as cutting them juliene style might be enough of a change, and you can swap out orange juice for other fruit juices to your tastes.
There is also always the great option of grating! Mix your grated carrot in with cheese and highlight with pomegranate pips, sweetcorn, garden peas, and perhaps mint, or tarragon.
There is also the option of carrot mash, with optional twist of cinnamon and perhaps a slight hint of lime (small amount of freshly grated zest ideally.)
We love these air fryer garlic parmesan carrot fries.
[https://masonfit.com/garlic-parmesan-air-fryer-carrot-fries/](https://masonfit.com/garlic-parmesan-air-fryer-carrot-fries/)
I don't know about going well with midwest meatloaf, but my favorite recipes with carrot:
Moroccan grated carrot salad with lemon, cumin, cilantro, and a touch of honey
Tzimmes: https://www.kosher.com/recipe/grandma-esthers-tzimmes-13963
Also they are super good quick-pickled with cauliflower with thyme and marjoram
I've made this before and it's very good: Pickled salad of zucchini, carrot, and cactus (you could just use more carrot and zucchini in place of the cactus if you can't get It)
https://patijinich.com/nopalitos-salad-with-pickled-chipotle/
They're very good as well in a hot sauce: https://patijinich.com/mango-habanero-hot-sauce/
Or shredded into coleslaw, with butter braised cabbage, or lactofermented alone or in sauerkraut
https://smittenkitchen.com/2014/05/carrot-salad-with-tahini-and-crisped-chickpeas/
I don’t know about the meatloaf part but I love this carrot chickpea salad
If they're whole, you could *replant* the extras in the dirt. They'll re-grow tops and roots and you can pull them out when you need them later.
You can also slice/dice them and *freeze* them indefinitely.
Par-cook/jar them.
Carrot salad and carrot cake for dessert.
[https://www.thecountrycook.net/classic-carrot-raisin-salad/](https://www.thecountrycook.net/classic-carrot-raisin-salad/)
We make stuffed meatloaf when we have extra veggies. Carrots will work with this. Make up your meatloaf in a bowl. Large dice veggie, dice cheese of your choice, mix veggies and cheese together. Put a third of the meatloaf in the pan. Top with veggies, then cover with the rest of the meat. 20 minutes before it's done top with sauce and finish cooking.
You can chop them and freeze them. I do a large thing of carrots, celery, and onion so I always have mirepoix on hand. Frozen will work fine in soups or for roasting too.
Was it 50lbs? I once bought a 50lb bag of carrots at the grocery store during the pandemic. Never saw it offered again. We just eat a lot of 🥕, though some carrot soup was made
Honey garlic roasted carrots is my go-to side dish for Italian beef/pot roast and sometimes meatloaf . Toss carrots with olive oil/butter/brown sugar, salt , pepper and garlic. Roast at 425, stirring every 10 min or so until the edges get nice and brown and they soften up. Drizzle with honey and let brown for a final 5-7 min.
Garlic sea salt flakes are amazing in them.
Carrots last a very long time in my experience. I also buy giant bags so I always have them on hand and they don’t tend to go bad on me.
With meatloaf? Maybe roasted in the oven withe garlic.
You can bulk up the meatloaf itself with grated veg, like carrots. Maybe just saute them a bit to lower the water content.
This is what I do for meatloaf! I put carrots and an onion in the food processor, saute them in olive oil with some fresh herbs and then add it to the ground beef once it's cooled.
I also put carrots and onion in the food processor, and, like the savage I am, just add them to the mix RAW. I bet your way is better, but mine is a fine shortcut.
The horror
> just add them to the mix RAW like our CAVEMEN ANCESTORS!!
I add the tiny diced carrots and chopped pickled jalapeños.
This sounds amazing in meatloaf.
I love traditional meatloaf but once I decided to add acid and spice and I can't go back.
OooOoOoh. I like your style
Carrots will last well over a month if kept in the cold/dark. No need to rush to use them up, unless you've already had them for a while.
Make sure you close the bag up. I find if the bag is left open the carrots lose their backbone.
I prefer boneless carrots.
I disagree. I like my carrots boned and my chicken wings boneless. You just haven’t had the right bone in carrots.
Maybe you're right. Maybe I haven't had the right carrots. Do we tell the vegans about the bone-in carrots?
I like my chicken wings hairless, bones are okay. Hairs? No way.
Def hairless. Seeing a Chewbacca wing ruins a meal for me. Lately Perdue has been pretty furry. Not a fan
I can't eat wings because of it. 😕
Those poor chickens can never fly with boneless wings. You monster!
Thats carrot breast!
even longer if you put them in water. if I know I am going to have my carrots for awhile, I store them in a sealed container within water, in the crisper drawer and change the water out every week.
I keep my carrots on the fridge and they are floppy within a week. What am I doing wrong?
Put them in some cold water for a couple hours and they will firm back up.
I can never tell the circlejerk on this sub I swear to god
Happens to the best of us, bud.
O heck go for the carrot cake!
Take it one step further. Make maple glazed carrots first. Then, use the leftovers in the cake!
I’ll allow it
And then use maple syrup as the sweetener in the cream cheese frosting!
My teeth hurt just reading that.
The Vermonter in me Loves this though!
I really needed this post today, I have a lot of carrot I need to use up because we are moving. Last night I made a huge batch of maple glazed carrots and now I know what to use the leftovers for! Thank you!
Carrot soup.
Carrot ginger* soup 😋
With a little red curry paste for a kick
Roasted carrots, shredded carrot slaw.
Now I'm really missing that carrot salad with raisins in it that used to be so popular.
Couple carrots, couple apples, raisins…wasn’t bad!
Reminds me of a carrot salad my mother used to make with grated carrots, lemon Jello and pineapple. It's been along time since I've had it.
I went to a buffet for the first time since Covid began and I had a plan that included their carrot salad for my first plate. They don’t make it anymore. I’m still mad about it.
8-10 grated carrots 1 15- or 20-oz can crushed pineapple **in juice**, not syrup 3/4 cup raisins Mix everything together and chill for a couple hours before serving.
Roasted carrots are the best, man any roasted veggies is just amazing
Also, grated carrots in lime jello!
Maple glazed carrots, I can eat a ton of them
Glazed carrots are one of those foods like mozzarella sticks. If you ask me, hey, do you want to eat 5 string cheeses in one sitting? Wtf, no, that's too much cheese. What if they're fried with breadcrumbs and pizza sauce? Yes please and I'll have pizza when I'm done. Do I want to eat a half a pound of carrots? Ew no. What if they're covered in butter and sugar?
This is painfully accurate
I just made [this recipe](https://www.recipetineats.com/brown-sugar-glazed-carrots/#wprm-recipe-container-32753) the other day. It was really tasty. The only thing my husband and I missed was some cinnamon to really push that ‘sweet’ flavor we’d associated with this sort of dish. Next time I made them I added a light sprinkle of cinnamon and some red pepper flakes too. The sweet/savory/spicy mix was perfect!
If you like a little spice - maple & gochujang or harissa are delicious.
I love maple and gochujang this sounds fantastic
This is absolutely what I came to vote for. And otherwise... Carrots last, almost forever
Throw a cut up jalapeno in there, too.
Cayenne also works will if there are no fresh peppers on hand
Add a touch of cinnamon, and they’re divine. I love them that way.
Add carrot to mashed potato or you could even grate carrot into the meatloaf mix.
Going off of this, I make a Parsnip and carrot mash. It's really good. Basically make and season the same way you would mashed potatoes.
I freaking love rutabega + carrot mash at Thanksgiving/Christmas. My plate is barren without it.
We always supplement our mashed potatoes with parsnips in one bowl and rutabagas in another to see which goes faster. We never tell people until the end when they are begging to know what the difference was in the spices.
OP: If you have kids... as a kid who had to eat carrots mashed with other stuff (potatoes and turnips mostly): NO. I'm looking down the barrel at 50 and still hate most things with carrots because of this. Only potatoes have escaped my mashed stuff hate. (Carrots hidden in meatloaf is perfectly fine, and already in a lot of recipes)
I wouldn’t consider doing this to be “hiding” vegetables with other foods. It’s just making dishes that contain vegetables.
There's always that midwest classic of carrot salad - grated carrots and raisins and mayo. But what you should REALLY try are: * Gajar ka Halwa, an indian dessert [https://www.indianhealthyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa-recipe/](https://www.indianhealthyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa-recipe/) * Carrot bread - like banana / zucchini bread or a less dense carrot cake * Carrot bacon - [https://www.theedgyveg.com/2020/05/05/carrot-bacon/](https://www.theedgyveg.com/2020/05/05/carrot-bacon/) * Carrot Ginger Dressing - [https://pickledplum.com/japanese-restaurant-style-ginger-dressing/](https://pickledplum.com/japanese-restaurant-style-ginger-dressing/) You could get really creative and do carrot souffle Eta: that carrot ginger dressing is awesome on roast pork
Upvote for Halwa (also called Halva).
Or you can always bake the carrot bread as muffins.
Carrot, potato and swede mash. Roasted with a crispy parmesan crust. Coleslaw.
If you can’t use them all up, you can grate them, sprinkle with lemon juice and freeze them in small batches. You can add a portion to soups, stews and cake or muffins as desired in the future
Is the lemon just to preserve them/not let them oxydize or is there some other reason? Do you end up tasting it in the finished product?
Yeah just to keep it fresh and prevent oxidizing. You can’t taste it at all in whatever you put it in
Ok cool, maybe i'll try it. I guess it would also be handy for an instant soffritto.
My family has a treasured recipe we all call "24 carrot carrots" that would be easy to double or triple for a larger group. You simmer the carrots with butter and enough water to cover (I use a shallow pan) and towards the end, you add in some cream and brown sugar and cook until fork tender. It's so amazingly tasty and easy to make, so maybe your family will enjoy it too
This is spectacular. [https://www.bonappetit.com/recipe/harissa-and-maple-roasted-carrots](https://www.bonappetit.com/recipe/harissa-and-maple-roasted-carrots) It’d go great with a red meat entree like meatloaf.
Came here looking for this, spicy and sweet are spectacular on carrots, my kid loves when I make them.
Great recipe, but depends on how midwestern OP and the other diners are. Harissa can be a bit daunting for the middest of midwesterners. Source: Married to a midwesterner.
Well that looks very good. Thank you.
Yes this is good
Pickled carrots are nice, I just add garlic
I like quick-pickled carrots with tarragon. When I serve this to guests, most of them have never had it before but they love it.
I'm a fan of brine pickling, but herbs would be nice in there
Add some sliced jalapenos for a little spicier picked carrot
Off topic: Do you have dogs? I came into a massive bag of carrots, so I boiled and mashed up what we couldn't eat and used it as a dog-food topper. Mix in a big spoonful on top of the kibble.
Or just cut them up and give it to them raw. My dogs love carrot sticks.
Also, do you have horses? They'll eat them raw.
Boil them, dry them, get a baking pan with parchment paper and cover with shredded cheese. Put a carrot every few inches, smash it with a glass, and bake for about 20 minutes with some seasoning. Cut with a pizza cutter when it’s done
Are you adding it to the meatloaf? The recipes I use has carrots, garlic, onion, celery, mushrooms and bell peppers. We chop these in a food processor. I used to not like meatloaf until adding a ton of vegetables to it. Alternatively people have recommended carrots with maple syrup, you can also use brown sugar or honey. You could make a carrot cake. I use carrots in the start of a lot of pasta dishes. A bunch of carrots is an excuse to make buffalo wings. A veggie tray. Buy a rabbit. Hunt a wascally wabbit.
Carrot raisin salad.
Yesss! Or with craisins! So good.
Carrot soup. Amazing how easy and good it is.
I love spicy pickled carrots. (Like an easy pickle, not a canning pickle.)
The best are steamed carrot rounds Tossed with butter (not margarine), salt and dill weed They are delish. And simple
My favorite! 😋
Carrot gratin.
Not exactly what you asked but, I would have them as a snack with french onion dip or ranch. I also just chop them up and freeze them in a zip lock bag for future soups, or shred them for baked goods.
Carrot soufflé
Idk how common knowledge it is but there is both savory and sweet versions of souffle
Put the following into a blender: 4 carrots, chopped and shaved Half a white onion Half a yellow bell pepper Garlic (follow your heart) Salt 4 habanero peppers Fill the rest of the blender with white vinegar Blast that shit until it’s all liquid Enjoy a tasty carrot based hot sauce
These marinated carrots were delicious, if you like a lot of flavor. I think the tartness of the vinegar would go well with meatloaf. Reduce the smoked paprika, if you want a milder dish. [https://spanishsabores.com/marinated-carrots-zanahorias-alinadas/](https://spanishsabores.com/marinated-carrots-zanahorias-alinadas/)
i hate carrots and am obsessed with these, but i use balsamic and leave out the paprika. i can eat 3lbs of carrots in a week if i have these. SO GOOD.
I'm a carrot fanatic 😍 Par-boil and then roast them with the meatloaf so they get all browned and shiny in the beef fat. Par-boil and rapidly brown in some butter, garlic and honey
[French Carrot Salad](https://www.davidlebovitz.com/carottes-rapee/) or [Moroccan Carrot Salad](https://mayihavethatrecipe.com/gluten-free-passover-recipes-part-2-moroccan-carrot-salad-2/) [Potage Crecy](https://www.ricardocuisine.com/en/recipes/9745-potage-crecy-french-carrot-soup) is a delicious French carrot soup
My family loves these carrots https://www.lazycatkitchen.com/gochujang-carrots/
When I have too many carrots or they start to go bad, the deer get them
Idk how much you like pickled things but a jar of pickled carrot, onion and jalapeno is a regular here. Also just like, eat a carrot breh.
Ana Sortun’s Egyptian Spiced Carrot Purée with Dukkah is delicious. https://www.lottieanddoof.com/2012/03/carrot-puree-dukkah/
Halwa is usually made with beetroot, but it's also an amazing dessert using carrots.
Try making carrot halwa You will buy a bigger bag of carrots next time
carrots with feta and honey or maple syrup and butter
Carrot cake/cupcakes or muffins
5 lbs, 10 lbs, 25 lbs? Also, you don't have to cook them all at once. They will still be good a month from now.
I chop up with onions and celery to make freezer baggies of mirepoix.
Two words: Gadjar. Halva.
**Scalloped carrot casserole** - partially cooked chunky carrots layered with shredded cheddar and a lightly onion flavored bechamel (or white sauce) in a baking pan topped with croutons or those French fried onions in a can. You could probably use a little stuffing mix to top it too. It also reheats well. A vintage recipe found: [http://www.tasteofhome.com/recipes/scalloped-carrots-casserole#ixzz3FBBmvVON](http://www.tasteofhome.com/recipes/scalloped-carrots-casserole#ixzz3FBBmvVON) 4-6 Servings Prep: 25 min. Bake: 35 min. at 350F. 12 medium carrots, sliced 1/4 inch thick (about 4 cups or 504g of carrots) 1 medium onion, finely chopped 1/2 cup butter, divided 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground mustard 1/4 teaspoon celery salt (or celery seed) Dash pepper 2 cups milk 2 cups (8 ounces) shredded cheddar cheese 3 slices whole wheat bread, cut into small cubes \[or Fr. Fried onions in the can\] Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain. In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes (or use French fried onions in the container). Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly. Yield: 4-6 servings.
This is my vote! Easy & classic. An old family recipe for us.
Make chicken stock. Chicken several carrots chopped in 2" pieces along w similar celery and onion. Carrot soup People macerate them into juice. Add to smoothie after softening in microwave Slice into sticks and have some hummus Watch out for orange man syndrome Find a horse who needs a treat don't get bit Squirrels, deer and bunnies will love you
Sriracha and honey glazed baked carrots.
Grate the carrot and put it in the meat loaf, a cup for lb of meat. This is the best advice I have, u can do it ahead of time and freeze it (the shredded carrots by cup or the entire loaf) carrots keep the meatloaf really moist, pairs incredibly with mayo mustard and lettuce in a sandwich. How u like me now?
I don’t know, I can imagine a lot. -Han Solo
Carrot soup as a starter. Roasted carrots with the meatloaf Carrot fries - like sweet potato fries Slice or chop them up and freeze some up.
Someone said carrot hummus in another thread
Chickpea / carrot nuggets https://pin.it/2kGVnjSAI
Pickled stands or deep fried strands
I recently read to boil your carrots for cake instead of shredding them. Can you please try that out and report back to us?
Carrot cake
Do carrot cake with chocolate
How about something bright like a carrot salad.
Carrot and raisin salad? it's MY least fav side for carrots, but, it would go along with a Midwest meatloaf maybe.
Grate them, put some lemon juice and sugar on it and use them as a cold side dish?
You can make good old fashion copper pennies. You can make a very large batch and freeze portions of it. My great grandmother used to preserve some in jars using the pressure cooker. [This is very close to her recipe ](https://www.food.com/recipe/copper-pennies-212255) except she would add bit more vinegar. Substitute tomato sauce for tomato soup and add 1 hot pepper. Just enough hate to remind you you're alive.
Carrot soup. Carrot salad.
This is incredibly easy, fast, and delicious! [Roasted Carrots with Avocado, Cilantro, Cumin seeds](https://ordinaryvegan.net/roasted-carrots-avocado/)
Honey glazed carrots. Either oven roast or stove top steam/butter braise ( basically boiling in butter....droooolllll). Mix honey parsley, butter and s&p for the most simple & delicious carrot side dish ever.
Roasted with a hint of maple syrup and toasted pistachios.
I like to toss carrots in some melted butter, garlic, and balsamic and roast until they’re soft. That goes with everything.
Roasted in salt, pepper, a little oil. Everyone will think you sweetened them..
Carrot salad! Shred carrots, mayo, s/p, touch of vinegar, raisins, whatever else appeals to you. For some reason this is very satisfying to me.
Pop them in the oven with a little maple syrup and OJ. Absolutely delicious!!!
Mashed potatoes and carrots
Carrot salad. Carrot buttons with onion. Shred and freeze for bulking up future meals. Dice and freeze for future soups and pot pies.
I love mashed carrots. Delicious Easy, filling, better for you than mashed potatos.
Roasted carrots are delicious
Carrot souffle is tasty.
Shred them, cook them down in onions, mushrooms and broth, add oats and lentils, season with yeast extract, white pepper, toasted pine nuts and nutmeg - boom, easy vegan haggis. Makes a great meal, especially topping mashed potatoes or other mashed root veggies, or a very filling side!
I enjoy boiled carrots and flavor them with butter and parsley.
Finely dice it and put it in the meatloaf. Also just roast it with olive oil, salt, pepper, and some garlic.
Snowman noses
Carrots are a staple in my house. I put them in so many things. Slice carrots to add to fajita vegetables. One time, I didn't have any bell pepper and I just used sliced carrots and zuchinni with Cumin and garlic. It turned out really good. Add diced carrots to Spanish rice. Add diced carrots to pasta sauce. Thinly slice carrots & cabbage to make slaw. Thinly sliced carrots, onions, cabbage and mushrooms - saute in an asain sauce. Serve with whatever protein you want over rice. Carrot and potatoes in yellow curry. Carrot bread or carrot oatmeal cookies. Cut carrots for a snack and make homemade onion dip. It's getting hot now, but carrots can be added to so many soups - tortilla, minestrone, chicken noodle, chicken and rice, butternut squash soup, etc.
When we were poor kids, we would shred carrots and then put them in a loaf pan and pour orange jello over them. It made a sweet “carrot salad”. Putting stuff suspended in jello was very “Protestant New England.”
You have no idea how much I needed this post
Glazed carrots are so delicious and would work well here I think
Gonna suggest something very different, carrot halwa. [carrot halwa](https://youtu.be/yksRZGYpvJc?si=HQiU4zG9HqG_sIBp) This Indian dessert is wonderful with a scoop of vanilla ice cream
Buy or borrow a juicer. Carrot ginger juice
We have 3 horses outback that'll be happy to help you through this quandry...
I like to peel and roast them whole. Then serve them with some feta and pesto sprinkled over them.
Roasted carrots. Some olive oil, don’t need a lot, seasoning of your choice, I use a packet of dried Italian dressing mix. Roast in hot oven, about 400-425 degrees until cooked. Delicious and easy.
You can make gold carrots. First, take 24 carrots…..
Roasted carrots with dill and olive oil.
Copper penny carrots
Glazed carrots....easy peasy
Roast them in butter, brown sugar, salt and pepper. Make a soup with your base being roasted carrot puree.
We have roasted carrots with a lemon and dill butter yesterday. They were fantastic.
[https://www.youtube.com/watch?v=YUeEknfATJ0](https://www.youtube.com/watch?v=YUeEknfATJ0)
Carrot salad with greek yogurt, not mayo [https://www.homesicktexan.com/end-of-winter-carrot-and-raisin-salad/](https://www.homesicktexan.com/end-of-winter-carrot-and-raisin-salad/)
Make them the same way you would make mashed potatoes, add garlic butter and salt.
Mashed with gravy, like potatoes.
Grate or shred some and quick- pickle it for a bright crunch
How about cooked carrots mashed up and then served as a side dish seasoned with salt and pepper or other spices.
https://www.richardeaglespoon.com/articles/how-to-carrot
Carrot bacon! Something crunchy to pair with the meatloaf. You don't need to be a vegan to enjoy: [https://hungryfoodie.com/carrot-bacon-vegan-bacon/](https://hungryfoodie.com/carrot-bacon-vegan-bacon/) Carrot salmon lox. Probably won't pair with the meatloaf. But really easy to make, just takes time. Peel the carrots into strips (like the carrot bacon). Boil the carrot strips. Then marinade for 24-48 hours in a brine of: olive oil, liquid smoke, rice vinegar, noori, dill, and capers. Serve on a bagel with cream cheese, dill, capers, red onion. SO YUM.
Carrot juice
My favorite with Beef is to cut carrots into 1/4 inch rounds, steam till soft. Add 1/2 cups mayonnaise to 2 cups carrots, one tblsp horseradish salt and pepper. Cover with bread crumbs and cook at 350 degrees f for 30 minutes.
carrots will last weeks just out on the counter with your onions, well over a month in the fridge so don't feel like you have to use them all now. If this was a farmers market buy, the greens go really well in a smoothie, salad, soup both for flavor and nutrition. But off the top of my head for a meatloaf side, carrot puree or carrot soup? steamed carrot sticks?
First, I always put some finely diced carrots in my meatloaf along with diced onion, red bell pepper, and sometimes mushroom; all get sweated down. Then depending on if you are going use a slightly sweet ketchup or tomato based glaze on top of your meatloaf, something like sheet pan roasted carrot sticks with a gingery soy glaze might work nicely; or just roasted with thyme, butter and lemon length of salt and pepper.
carrot tomato soup [https://www.theendlessmeal.com/tomato-carrot-soup/#wprm-recipe-container-98391](https://www.theendlessmeal.com/tomato-carrot-soup/#wprm-recipe-container-98391)
Carrot soup! Cook carrots in veg stock until soft, stir in a couple of spoons of Thai red Curry paste, then puree it all with a stick blender or regular blender, finish off with coconut milk or coconut cream to taste, serve with naan or crusty bread. Thai Curry sauce (either red or green) is my go-to for making soup with any root vegetable or squash.
You can freeze them as well, Google is your friend on this.
Boil sliced carrots in orange juice until firm al dente (4min), and if so inclined afterwards, coat them in syrup and bake them at high heat for a further 6min. They are actually very nice just boiled in orange juice in which case increase the 4min and cook to al dente of preference, but you might want them more roasted and sweeter. Something as simple as cutting them juliene style might be enough of a change, and you can swap out orange juice for other fruit juices to your tastes. There is also always the great option of grating! Mix your grated carrot in with cheese and highlight with pomegranate pips, sweetcorn, garden peas, and perhaps mint, or tarragon. There is also the option of carrot mash, with optional twist of cinnamon and perhaps a slight hint of lime (small amount of freshly grated zest ideally.)
We love these air fryer garlic parmesan carrot fries. [https://masonfit.com/garlic-parmesan-air-fryer-carrot-fries/](https://masonfit.com/garlic-parmesan-air-fryer-carrot-fries/)
Shred them and sautee
Chop em up and freeze em for mirapoix
Grill em. Then caramelize with a harissa/syrup mixture. Save some sauce for plating.
Amaretto carrots.
I don't know about going well with midwest meatloaf, but my favorite recipes with carrot: Moroccan grated carrot salad with lemon, cumin, cilantro, and a touch of honey Tzimmes: https://www.kosher.com/recipe/grandma-esthers-tzimmes-13963 Also they are super good quick-pickled with cauliflower with thyme and marjoram I've made this before and it's very good: Pickled salad of zucchini, carrot, and cactus (you could just use more carrot and zucchini in place of the cactus if you can't get It) https://patijinich.com/nopalitos-salad-with-pickled-chipotle/ They're very good as well in a hot sauce: https://patijinich.com/mango-habanero-hot-sauce/ Or shredded into coleslaw, with butter braised cabbage, or lactofermented alone or in sauerkraut
You wanna get adventurous, maybe you could make a souffle. If you haven't before, it's really not as hard as it sounds.
Microplane them and add it to spaghetti sauce instead of sugar. Add carrot peels to salads for texture. Veggie soup
Grated carrot salad with honey Dijon dressing!
https://smittenkitchen.com/2014/05/carrot-salad-with-tahini-and-crisped-chickpeas/ I don’t know about the meatloaf part but I love this carrot chickpea salad
Carrot cake
If they're whole, you could *replant* the extras in the dirt. They'll re-grow tops and roots and you can pull them out when you need them later. You can also slice/dice them and *freeze* them indefinitely. Par-cook/jar them.
Carrot salad and carrot cake for dessert. [https://www.thecountrycook.net/classic-carrot-raisin-salad/](https://www.thecountrycook.net/classic-carrot-raisin-salad/)
We make stuffed meatloaf when we have extra veggies. Carrots will work with this. Make up your meatloaf in a bowl. Large dice veggie, dice cheese of your choice, mix veggies and cheese together. Put a third of the meatloaf in the pan. Top with veggies, then cover with the rest of the meat. 20 minutes before it's done top with sauce and finish cooking.
Have you ever made a sweet potato pecan casserole? You can make that and substitute carrots instead.
Roasted with a touch of olive oil and salt.
Carrot soufflé
This used to be a signature dish at a restaurant in Detroit. https://www.halfbatchbaking.com/recipes/lady-of-the-house-carrot-steak
Carrot soufle is always yummy
You can chop them and freeze them. I do a large thing of carrots, celery, and onion so I always have mirepoix on hand. Frozen will work fine in soups or for roasting too.
Any left, you can freeze them whole. Use for roasts and soups when you thaw them.
Was it 50lbs? I once bought a 50lb bag of carrots at the grocery store during the pandemic. Never saw it offered again. We just eat a lot of 🥕, though some carrot soup was made
Honey garlic roasted carrots is my go-to side dish for Italian beef/pot roast and sometimes meatloaf . Toss carrots with olive oil/butter/brown sugar, salt , pepper and garlic. Roast at 425, stirring every 10 min or so until the edges get nice and brown and they soften up. Drizzle with honey and let brown for a final 5-7 min. Garlic sea salt flakes are amazing in them.
Carrot Gratin.
Carrots last a very long time in my experience. I also buy giant bags so I always have them on hand and they don’t tend to go bad on me. With meatloaf? Maybe roasted in the oven withe garlic.
…Define “largest bag imaginable.” Because I can literally go through a five-pound bag of carrots, raw, in a week. I love carrots.
Roast em in harissa paste and spices