Carrots

How to select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted, or split carrots.

How to prepare

• Clean the carrots by scrubbing with a vegetable brush and rinsing under running water. 
• Peel the carrots using a vegetable peeler or knife. 
• Carrots can be cut in several ways including julienne (matchstick), diced, brunoise (diced from julienne), and baton (standard carrot sticks). 

How to store

Refrigerate carrots in a plastic bag with tops removed up to two weeks.

Peak season

Year-round

Ways to use

• Dip raw carrots in hummus, peanut butter, or cottage cheese.
• Add to your favorite soups, slow cooker or casserole recipes.
• A great mobile snack and perfect for a quick snack at home. 
• Top your favorite salad with sliced or grated carrots 
• Sauté carrots with a sweet glaze.

Fun facts

• Carrots are not always orange and can be found in purple, white, red or yellow.
• European ladies would wear lacy carrot flowers in their hair in the 15th Century.
• California grows the most carrots in the United States.
• Carrots are a type of root vegetable. The edible portion of the plant is grown underground.
• Carrots were the first vegetable to be canned commercially.

Nutrition facts and info

One-half cup contains more than twice the amount of vitamin A that our bodies need each day! Carrots contain vitamin K, which helps reduce inflammation. Consuming carrots supports eye health.

1 medium carrot = 25 calories, 6 g carbs, 1.7 g fiber, 20 mg calcium, 21 mg phosphorus, 195 mg potassium, 4 mg vitamin C

Learn more

Growing carrots and parsnips in home gardens (UMN Extension)