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Carrots can be steamed, boiled, roasted, sautéed, stir-fried, or eaten raw.

Yes, you can freeze carrots. Blanch them first, then cool and store in freezer-safe bags.

Peeling is optional. You can eat the skin, but some people prefer peeling for texture or appearance.

Wash, peel (if desired), and chop carrots into uniform pieces before adding to soup.

Yes, carrots are popularly used in baking, such as carrot cake, muffins, and bread.

Baby carrots are simply regular carrots cut and shaped or harvested while young; they taste similar to mature carrots.

Yes, place sliced carrots in a microwave-safe dish with a little water, cover, and microwave until tender.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store carrots in the refrigerator in a plastic bag or airtight container, preferably with the greens removed.

Carrots stored properly in the fridge can last for 2 to 4 weeks.

Yes, carrots are commonly eaten raw in salads, snacks, and crudité platters.

Carrots pair well with dill, thyme, parsley, ginger, cumin, and honey.

Carrots that are slimy, have dark spots, or a strong odor should be discarded.

Peel (if desired) and cut into uniform pieces, toss with oil and seasonings, and roast at 400°F (200°C) until tender.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Parsnips, sweet potatoes, or turnips can substitute for carrots in most recipes.