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The roots will keep up to one month when stored in a slightly opened bag to allow for air circulation in the crisper drawer of the refrigerator.
Carrots are one of the most versatile and fundamental ingredients in culinary recipes, used in raw and cooked form for both sweet and savory recipes. When raw, Carrots can be consumed fresh as a snack dipped into hummus or dressings, shredded into salads, or juiced for a healthy beverage. The roots can also be shredded into coleslaws, sandwiches, wraps, scallion pancakes, and baked goods. In cooked preparations, Carrots can be roasted with other winter root vegetables as a caramelized side dish, boiled for a soft and tender consistency, cooked and blended into natural baby food, or pickled for use as a condiment, especially in Vietnamese cuisine. Carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan and pecorino, cinnamon, cream, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and red or white wine vinegar.
Carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.