Carrots… eat them raw, boiled, grated, baked, length-wise or chopped. Sneak them into meat dishes, or drink them as juice. Carrot is a root vegetable and the most common ones are orange, but there are also white, yellow, red and purple variants. They are stuffed full of vitamin A and antioxidants and can add both color, chewing “resistance” and sweetness to a dish. In any case, they add a lot to the food. Here are crunchy carrot recipes.