By Isadora Baum
Carrots taste amazing roasted, but there are so many other ways to use carrots in cooking that treat them differently. For instance, you can use carrots in a soup or smoothie, bake them into a carrot cake bar or cupcake, or you can even keep them raw but spiralize them to make a fresh, light salad. No matter which way you choose, you’ll still get the nutritional benefits, like fiber and antioxidants, and that naturally sweet flavor. Here are 7 ways to enjoy carrots that don’t involve roasting.
This delicious shaved heirloom carrot salad has a wonderful Thai flavor from the peanut butter dressing and a bit of natural sweetness from honey or maple syrup. Add extra peanuts on top for good fats and crunch.
This carrot cake smoothie has actual carrot in it, along with some more fruits and veggies to boost antioxidant and fiber count. Plus there is great protein and fat from the nuts. You can add in other ingredients, like flax or hemp seeds, along with protein powder, too.
Low in carbs and high in good fats and protein from the chicken, veggies, and nuts, this is an easy dish to make in a wok or skillet that tastes great and can be wonderful for meal prep, since you can make a larger batch at once. Add in whatever colorful veggies or other proteins you like!
This silky, smooth carrot and ginger soup is free of dairy but still has that velvety texture. And it has wonderful aromatic flavors from the coconut milk, ginger, and garlic. It’s done in 35 minutes, too, which is fast and easy.
Using carrots and celeriac, these spiralized vegetables make for a great Whole30 approved and paleo salad base, where you can then add on some fun toppings and protein boosters, like shrimp, canned fish, chicken, and more. It has great antioxidants and fiber.
These vegan carrot cake bars are rich in spice, from ginger, nutmeg, cinnamon, and more, and they are topped with a cashew cream frosting and some shredded coconut. So, it’s high in good fats and free of grains or sugar. They are soft and moist, and they are paleo, too!
This cauliflower fried rice with veggies, including carrots, is a great base as a side or for a main meal with an addition of a protein, like chicken. It is low in carbs but high in protein and fiber, and it’s a healthier take on a grain bowl. Use low sodium sauce to keep sodium in check.
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