SLAW
 

A carrot slaw is a perfect side salad, and Dijon mustard is the secret to its success. Add 2 tablespoons mustard to 3 tablespoons olive oil; whisk with a spray of lemon, salt and pepper. Use to dress a pound of grated carrots. Add scallions, capers, parsley, if desired.

BLACKENED
 

Blacken carrots in a cast-iron skillet by cooking over high heat, 2 minutes, in canola oil, then roast 12 to 15 minutes at 375°. Chef and Food Network star Alex Guarnaschelli kicks it up a notch by first adding a rub of roasted spices (paprika, oregano, cayenne, and garlic powder) and, to garnish, following up with a drizzle made of ¼ cup olive oil, a teaspoon of honey, and 2 tablespoons red wine vinegar, whisked with salt and pepper.

GLAZED
 

Start with ½ cup miso paste, add 6 tablespoons butter, 1 tablespoon brown sugar and ½ cup thinly sliced scallions. Mix miso butter to 3 pounds of carrots that have been cut on the bias, blanched for 2 minutes and then cooked in oil 5 minutes. Roast carrots 20 minutes at 375°. Garnish with ½ cup thinly sliced scallions.

SOUP
 

Sauté an onion, then add 4 cups sliced carrots, plus 4 cups vegetable broth and 1 tablespoon or more freshly grated ginger. Simmer until carrots are tender. Cool, then purée.

NOTE: Add a cup of orange juice and/or a spray of lemon juice to the broth for added brightness. Coconut milk adds smoothness to the finished soup.