26 Ways to Use Up a Bag of Baby Carrots

Garden-Fresh Chef Salad

For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio

Baked Teriyaki Pork & Veggies

Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. —Billie Pock, Spring Creek, Nevada

Angel Hair Primavera

I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California

Garlic-Roasted Chicken and Vegetables

The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It’s my favorite way to roast chicken. —Jessica Pardalos, Shelton, Washington

Pineapple Pork Stir-Fry

There’s no need for takeout when you’ve got this recipe in your collection. Omit the cayenne pepper if serving young kids. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Beef Tenderloin with Roasted Vegetables

I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! —Janet Tucker, Bellevue, Ohio

Glazed Baby Carrots

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. —Anita Foster, Fairmount, Georgia

Chicken Veggie Packets

People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan

One-Skillet Pork Chop Supper

My husband, Clark, and I reserve this recipe for Sundays. It’s comforting and quick. —Kathy Thompson, Port Orange, Florida

Beefy Minestrone

I know lots of minestrone recipes don’t contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful and soul-satisfying. —Juli Snaer, Enid, Oklahoma

Veggie-Cashew Stir-Fry

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

Tarragon Chicken

I was pleased with how fresh-tasting this dish was. Serve it with crusty French bread to soak up all the delectable sauce. —Shanelle Lee, Ephrata, Pennsylvania

Herb-Buttered Baby Carrots

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho

Slow-Cooker Faux Prime Rib Roast

This is my first original recipe. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. —Kimberly Kuhlman, Bryan, Texas

Whole Grain Chow Mein

My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California

Creamy Red Pepper Veggie Dip

I received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. —Lynne German, Woodland Hills, California

Aberdeen Beef Pie

Set in the middle of the table, this hearty beef pie will be the center of attention. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this is pure comfort food. —Peggy Goodrich, Enid, Oklahoma

Vietnamese Chicken Meatball Soup with Bok Choy

Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it’s also great for lunch. It’s the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina

Roasted Vegetables with Sage

When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas

Hearty Homemade Chicken Noodle Soup

This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas

Teriyaki Beef Roast

My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! —Mary Flurkey, Golden, Colorado

Glazed Ranch Carrots

We love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there's no time-consuming prep. —Marion Reed, Omak, Washington

Sausage & Kale Lentil Stew

I first made a pot of this awesome soup when visiting my sister and her family. —Tiffany Ihle, Bronx, New York

Fresh Green Bean Salad

I had a green bean salad at a local deli and enjoyed it so much that I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado

Beef Roast Dinner

Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota

Marmalade Candied Carrots

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina