Carrots can be used in raw and cooked form for both sweet and savoury recipes. When raw, carrots can be consumed fresh as a snack dipped into hummus or dressings, shredded into salads, or juiced for a healthy beverage. The roots can also be shredded into coleslaws, sandwiches, wraps, scallion pancakes, and baked goods. In cooked preparations, carrots can be roasted with other winter root vegetables as a caramelized side dish, boiled for a soft and tender consistency, cooked and blended into natural baby food, or pickled for use as a condiment, especially in Vietnamese cuisine. Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar.
To store, Carrots are best kept refrigerated in the crisper drawer.