Consider this a love letter to all the carrot recipes we turn to again and again. We enjoy them glazed and roasted for a classic (and striking!) fall side; grated into a stunning South Asian–inspired cake; and slipped into a harissa-spiked hummus. When buying carrots—’tis the season, after all—we live by one general rule: 99 teeny-weeny carrots are better than one monstrous one. While certainly edible, those watery, flavorless giants are horse carrots (in that they are best enjoyed by your finest steed). Once you’re stocked, this lineup of carrot recipes is a seasonal reminder that you’ve got options!
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