1. Carrot-Fennel Slaw

“This brings together crunch, color, plus a sweet-tart citrus and vinegar hit that wakes up the earthiness of fennel and cabbage. Two heart-healthy upgrades: no creamy dressing and less sodium.” —Melanie Marcus, registered dietitian and chef, Dole Food Company

2. Easy Roasted Root Vegetables

“Rainbow carrots and beets brushed with balsamic vinegar and maple syrup, then roasted until caramelized, are perfect as a side dish or atop salad greens.” —Connie Edwards McGaughy, creator of The Carrot Underground and author of The Carrot Underground cookbooks

3. Carrot Halwa Pistachio Baklava

“Halwa is a traditional Indian pudding made with milk, sugar and special ingredients like fruits, vegetables or lentils. It’s served at festivals, weddings and celebrations. Adding carrot and pistachio makes for a creative Indian-Turkish fusion twist on this classic. It’s great for weekend baking.” —Priya Lakshminarayan, creator of Cookilicious and author of The Essential Vegan Indian Cookbook

4. Roasted Carrot and Tomato Bisque with Crème Fraîche

“Roasted carrot is elevated by the sweetness and acidity of roasted tomatoes. It’s an excellent chilly night pick-me-up.” —Seth Marino, executive chef of Heirloom, located at The Study at Yale, a hotel in New Haven, Connecticut

5. Carrot Spiral Bowls with Garlic Parmesan Chicken

“I love weeknight meals that are comforting, nourishing and quick to prepare. Precut carrot spirals make a great base when you want to switch things up from grains or pasta.” —Dianna Muscari, creator of The Kitchen Prep blog

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To learn more about these dishes and get the full recipes, visit aarp.org/carrots.