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Subscriber-Exclusive Carrot Recipes

From soups and salads to roasts and pasta, find subscriber-exclusive carrot recipes right here. Not a subscriber yet? Become a member of TasteofHome.com and subscribe to one of our magazines to gain access to these recipes. Start Now >

Italian Sausage & Kale Soup

Italian Sausage & Kale Soup

Italian Sausage & Kale Soup

The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days. —Sarah Stombaugh, Chicago, Illinois

Simple Vegetarian Slow-Cooked Beans

Simple Vegetarian Slow-Cooked Beans

Simple Vegetarian Slow-Cooked Beans

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. —Jennifer Reid, Farmington, Maine

Mediterranean Chicken Orzo

Mediterranean Chicken Orzo

Mediterranean Chicken Orzo

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey
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Irish Spiced Beef

Irish Spiced Beef

Irish Spiced Beef

The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. It takes nearly a week, start to finish, but that gives the meat time to become really tenderized and build up layers of flavor. —Mary Shenk, Dekalb, Illinois

Bacon Bolognese

Bacon Bolognese

Bacon Bolognese

Pasta with ground beef was a house staple growing up. I’ve added bacon, white wine and juicy tomatoes to make it a next-level meal. —Carly Terrell, Granbury, Texas

Moroccan Empanadas

Moroccan Empanadas

Moroccan Empanadas

My family goes for Moroccan flavors, so I make empanadas using beef, apricot preserves and pastry. Here’s a flaky hand pie with a spicy dipping sauce. —Arlene Erlbach, Morton Grove, Illinois

The Ultimate Chicken Noodle Soup

The Ultimate Chicken Noodle Soup

The Ultimate Chicken Noodle Soup

My first Wisconsin winter was so cold, all I wanted to eat was soup. This recipe is in heavy rotation from November to April and has some devoted fans. —Gina Nistico, Milwaukee, Wisconsin

End of Garden Relish

End of Garden Relish

End of Garden Relish

We dollop this tangy relish on burgers, hot dogs and salads. It’s a cool way to use up garden produce and is always appreciated at picnics and potlucks. —Karen Stucky, Freeman, South Dakota

Cauliflower & Tofu Curry

Cauliflower & Tofu Curry

Cauliflower & Tofu Curry

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome curry. We have this recipe weekly because one of us is always craving it. Find more of our healthy recipes at TheVeganRoad.com. —Patrick McGilvray, Cincinnati, Ohio

Cilantro Ginger Carrots

Cilantro Ginger Carrots

Cilantro Ginger Carrots

Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Roasted Parmesan Carrots

Roasted Parmesan Carrots

Roasted Parmesan Carrots

Mom always said “eat your carrots, help your eyes.” Rich in beta-Carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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