Carrots

Store in refrigerator crisper drawer in a plastic bag. Remove green tops before storing as they draw moisture. Blanch before freezing for best quality.

Excellent source of beta-carotene (vitamin A precursor). Good source of vitamin K and potassium.

Peel only if skin is tough or blemished; much of the nutrition is near the surface

Cut into uniform sizes for even cooking

Roast at high heat (400-425°F) to caramelize natural sugars

Add a small amount of fat when eating raw to help absorb beta-carotene

Save carrot tops for pesto or stock if they're fresh and vibrant

Ginger, honey, and orange for glazing

Cumin, coriander, and curry spices

Thyme, rosemary, and garlic for roasting

Dill and parsley in fresh salads

Butter, brown sugar, or maple syrup for sweet preparations

Overcooking until mushy—carrots should retain some texture

Cutting pieces too large for roasting, resulting in undercooked centers

Storing near ethylene-producing fruits like apples, which makes them bitter

Not drying carrots after washing before refrigerating, leading to faster spoilage