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Subscriber-Exclusive Carrot Recipes

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When my children were small, they liked picking out the ingredients for making this supper. When there’s no shrimp on hand, we use crab or chicken. —Joyce Guth, Mohnton, PA
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Where's the Beef

Where's the Beef

Where's the Beef

This is particularly irresistible during winter months, while cozying up for sporting events, game nights or movies.&Mdash;Catherine Cassidy, Editor-in-Chief, Taste of Home Magazine

Southwest Barley & Lentil Soup

Southwest Barley & Lentil Soup

Southwest Barley & Lentil Soup

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York

Roasted Squash, Carrots & Walnuts

Roasted Squash, Carrots & Walnuts

Roasted Squash, Carrots & Walnuts

After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, GA
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Slow Cooker Pork Pozole

Slow Cooker Pork Pozole

Slow Cooker Pork Pozole

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina

Roasted Sage Turkey with Vegetable Gravy

Roasted Sage Turkey with Vegetable Gravy

Roasted Sage Turkey with Vegetable Gravy

There’s no place like home-style when roasting the big bird. Instead of sage stuffing with turkey, stuff this bird with fresh sage and sprigs of thyme. — Beth Jacobson, Taste of Home Magazine, Milwaukee, WI

Orange-Glazed Carrots, Onions & Radishes

Orange-Glazed Carrots, Onions & Radishes

Orange-Glazed Carrots, Onions & Radishes

Carrots and radishes give color and crunch to this sweet, spicy side. We never have leftovers. If you make it ahead, reheat and add walnuts before serving. —Thomas Faglon, Somerset, NJ

Turkey Curry with Rice

Turkey Curry with Rice

Turkey Curry with Rice

When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, NV

Roasted Carrots & Fennel

Roasted Carrots & Fennel

Roasted Carrots & Fennel

Turns out that carrots with fennel, red onion and lemon is an addictive flavor combination. I usually add more carrots—as many as the pan will hold. —Lily Julow, Lawrenceville, Georgia

Belarus Pickled Carrots

Belarus Pickled Carrots

Belarus Pickled Carrots

My mom’s holiday buffet always included pickled carrots. I kept the tradition going and passed it to my daughter. The buffet isn’t complete without them. —Lily Julow, Lawrenceville, GA

Egg Roll Noodle Bowl

Egg Roll Noodle Bowl

Egg Roll Noodle Bowl

We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed version made on the stove top. —Courtney Stultz, Weir, Kansas

Ginger-Cashew Chicken Salad

Ginger-Cashew Chicken Salad

Ginger-Cashew Chicken Salad

I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it’s a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, CA
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