Carrots are a true menu MVP. Although they’re at their peak in spring and fall, the high-quality, nutritious, and flavor-packed root vegetables are in ample supply year-round.

Carrots: Cut baby or regular orange carrots to a thickness similar to that of the asparagus. Do you need to cover Asparagus ...

4 large multi-colored carrots, peeled and shaved into thin strips (about 4 cups) 2 tablespoons roughly chopped fresh cilantro , plus more for garnish 2 tablespoons sliced scallions , plus more for ...

Directions. Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots ...

Marcelissen, a company that makes the machines that turn grown carrots into baby carrots, shows us how it's done. It all begins with a pile of raw, grown-up carrots. Flickr/swong95765 ...

Preparation. Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add ...

Preparation. Step 1. Leave baby carrots whole. Cut large carrots lengthwise into halves, then cut each half lengthwise into halves or quarters (spears should be no wider than 1/2 inch).

1 1/2 pounds skirt steak, trimmed and cut with grain into 4-inch lengths. 1/2 teaspoon salt. 1/4 teaspoon pepper. 2 tablespoon vegetable oil, divided ...

Spring brings lots of tender vegetables, but it is asparagus that seems to symbolize the season. The appearance of skinny spears is a harbinger of variety in the grocery aisle after a monochromatic… ...

Thick carrots are also idea for juicing and grating, since they yield more per carrot. Thin Carrots: Opt for thin carrots for crudités or other raw snacks, salads, stir-fries, quick sautés ...