In the Spotlight: Carrots

Bright, sweet, and endlessly versatile — the vegetable that never lets you down.

Why We Love Them

Carrots are the ultimate all-rounder — sweet, earthy, and full of sunshine. They make everything they touch feel a little warmer and brighter, whether roasted, grated, or blended into soup. They’re budget-friendly, keep well, and come in the prettiest shades of orange, yellow, purple, and cream.

From Sunday roasts to quick lunches, carrots quietly show up, do their job beautifully, and make the plate look cheerful. What’s not to love?

How They Support Your Body

Carrots are naturally rich in beta-carotene, which the body converts into vitamin A — important for vision, skin health, and immune function. They’re also a good source of fibre, supporting digestion and helping meals feel satisfying and balanced.

With their natural sweetness and gentle crunch, carrots are an easy way to add colour, nourishment, and variety to everyday meals — without needing much effort.

Best Ways to Enjoy

• Roasted — tossed with olive oil, honey, and cumin until golden and caramelised

• Mashed — with butter and a spoonful of miso for extra depth

• Raw — shaved into ribbons with lemon and tahini dressing

• In soup — blended with ginger, garlic, and coconut milk for a silky bowl

• In baking — the star of carrot cake, muffins, and breakfast loaves

Flavour Friends

Carrots love good company. Try pairing them with:

Orange • Honey • Thyme • Cumin • Ginger • Garlic • Tahini • Lemon • Parsley • Dill • Harissa • Miso • Walnuts • Anise • Apple • Cabbage • Cardamom • Cinnamon • Coconut • Cucumber • Hazelnut • Olive • Onion • Peanut • Swede

Try Them In

• Roast Carrot & Butter Bean Salad

• Slow-Cooked Chicken & Mushroom Casserole (with colourful heritage carrots)

• Carrot, coconut & miso soup

Varieties to Look For

• Nantes — sweet and crisp, perfect for snacking

• Chantenay — short, stubby, and great for roasting

• Purple Haze — striking colour with a slightly peppery flavour

• Yellowstone — mild and buttery

Quick Tips

• No need to peel — most of the flavour and nutrients are in the skin. Just give them a good scrub.

• Store in the fridge wrapped in a damp cloth or paper towel to stop them drying out.

• If they go a little limp, soak in ice-cold water for 10 minutes to bring back their crunch.

Fun Fact

Carrots were originally purple and yellow, not orange. The orange variety was developed in 17th-century Holland as a tribute to the Dutch royal family, the House of Orange.