25 Ways to Use Up a Bag of Baby Carrots

From the Recipe Creator: For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio

From the Recipe Creator: I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California

From the Recipe Creator: The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It’s my favorite way to roast chicken. —Jessica Pardalos, Shelton, Washington

From the Recipe Creator: There’s no need for takeout when you’ve got this recipe in your collection. Omit the cayenne pepper if serving young kids. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio

From the Recipe Creator: For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. —Anita Foster, Fairmount, Georgia

From the Recipe Creator: People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan

From the Recipe Creator: My husband, Clark, and I reserve this recipe for Sundays. It’s comforting and quick. —Kathy Thompson, Port Orange, Florida

From the Recipe Creator: I know lots of minestrone recipes don’t contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful and soul-satisfying. —Juli Snaer, Enid, Oklahoma

From the Recipe Creator: Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

From the Recipe Creator: I was pleased with how fresh-tasting this dish was. Serve it with crusty French bread to soak up all the delectable sauce. —Shanelle Lee, Ephrata, Pennsylvania

From the Recipe Creator: The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho

From the Recipe Creator: This is my first original recipe. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. —Kimberly Kuhlman, Bryan, Texas

From the Recipe Creator: My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California

From the Recipe Creator: Set in the middle of the table, this hearty beef pie will be the center of attention. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this is pure comfort food. —Peggy Goodrich, Enid, Oklahoma

From the Recipe Creator: Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it’s also great for lunch. It’s the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina

From the Recipe Creator: When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas

From the Recipe Creator: This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe originally came from my father-in-law, but I made some changes to give it my own spin. —Norma Reynolds, Overland Park, Kansas

From the Recipe Creator: My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! —Mary Flurkey, Golden, Colorado

From the Recipe Creator: We love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there's no time-consuming prep. —Marion Reed, Omak, Washington

From the Recipe Creator: During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma

From the Recipe Creator: Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

From the Recipe Creator: Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota

From the Recipe Creator: My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina