Frieda's Specialty Produce - Baby Carrots


What are Baby Carrots?

  • These true baby carrots are a bunch of multi-colored baby carrots with tops, in white, yellow, and purple combinations. They are small, slender, and tender with delicate, sweet, carrot flavor.

How to Eat

  • Wash and trim tops. Use raw in salads or eat plain. Cook for soups, purées, or roast and fry them. Bake for healthy carrot fries and use in any preparation where carrots are required.

Health Benefits

  • Excellent source of vitamin A and fiber.

How to Choose

  • Choose carrots that are not dried out and have unwilted leaves.

How to Store

  • Store refrigerated and wrapped in plastic for 2 weeks. Extend shelf life by snipping off green tops once at home.


Kumquat-Glazed Salmon

Kumquat-Glazed Salmon Ingredients 4 ounces kumquats 2 tablespoons sugar 1 tablespoon honey 1 lemon, zested 1 tablespoon Meyer lemon juice 1 tablespoon rice vinegar 1 cup water 4  6-ounce center-cut salmon fillets 2 tablespoons olive oil Kosher salt and pepper, … Continue reading

Moroccan Rainbow Carrot Salad

Moroccan Rainbow Carrot Salad Ingredients 1 pound peeled rainbow carrots Ice bath 2 tablespoons Meyer lemon juice 1 tablespoon lemon zest 1 teaspoon sugar 1 medium garlic clove, grated on Microplane® grater 1/3 cup extra virgin olive oil 1 teaspoon … Continue reading

Roasted Baby Carrots and Parsnips

Roasted Baby Carrots and Parsnips Ingredients About 2 pounds Colored Baby Carrots, trimmed, peeling optional, (slice lengthwise if they’re a bit big) About 2 pounds Parsnips, peeled and cut into sticks about the same size as the carrots 1/4 cup … Continue reading

Steamed Garden Vegetable Medley

Steamed Garden Vegetable Medley Ingredients: 2 cups broccoli florets 1 cup Frieda’s Baby Carrots or regular carrots One pound package Chop Suey Vegetables ½ cup Frieda’s  Fresh Waterchestnuts, peeled and sliced, or canned sliced waterchestnuts, drained 2 tablespoons butter or … Continue reading

Carrot Bundles in Lemon-Dill Sauce

Carrot Bundles in Lemon-Dill Sauce Ingredients: 2 or 3 Frieda’s Mini Carrots 2 tablespoons butter 3 green onions 1/2 teaspoon fresh chopped Frieda’s Dill 1 tablespoon sliced green onion 1/8 teaspoon pepper 1 tablespoon lemon juice. Steps: Cut green stems … Continue reading

Braised Fennel and Carrots

Braised Fennel and Carrots Ingredients: 2 pounds (2 large bulbs) Fennel 1 ½ cups whole peeled Baby Carrots 2 cups vegetable or chicken broth 1 cup sliced brown or sweet onion 1 clove garlic, minced 1 bay leaf 1/2 teaspoon … Continue reading

90’s Vegetable Slaw

90’s Vegetable Slaw Ingredients: 2 cups shredded green cabbage 2 cups desired shredded vegetables (Frieda’s Jicama, Hot House Cucumber, Baby Carrots, Sunchokes®, or Purple, Green, or Baby Kohlrabi) 1/2 cup shredded red cabbage 2/3 cup chopped pecans or walnuts Red … Continue reading

Sunchokes Baby Carrots and Leeks in Fresh Herb Sauce

Sunchoke® Baby Carrots and Leeks in Fresh Herb Sauce Ingredients: 1 16-ounce package Sunchokes®, sliced 1 bunch Baby Carrots, trimmed and peeled 1 leek, white part only, sliced 2/3 cup chicken broth 1 1/2 teaspoons cornstarch 1 tablespoon fresh basil … Continue reading

Stir-Fried Veggies with Pine Nuts

Stir-Fried Veggies with Pignolias Ingredients: 2 bunches Baby Carrots, peeled if desired and trimmed 1 to 2 tablespoons olive or vegetable oil 1 8-ounce package Sugar Snap Peas, Snow Peas, or Purple Snow Peas, stringed if necessary 1/2 cup Frieda’s … Continue reading

Dried Tomato Vegetable Risotto

Dried Tomato Vegetable Risotto Ingredients: 3-1/2 cups low-sodium chicken broth 3-ounce Frieda’s Sun-Dried Yellow or Red Tomatoes 2 cups vegetables, diced (such as green or Purple Asparagus, Baby Colored Carrots, zucchini, red or green bell peppers, or mushrooms) 1 clove … Continue reading

Braised Vegetables with Endive

Braised Vegetables with Endive Ingredients: 2 or 3 Belgian Endives 1 tablespoon butter or margarine 1 tablespoon Fresh Basil, Dill, Chervil, or Chives 1/2 cup chicken broth or stock 3/4 cup Frieda’s Baby Carrots peeled if desired, and trimmed 3/4 cup … Continue reading

Fresh Beet Salad

Fresh Beet Salad Ingredients 1 bunch baby beets 1 1/2 cups Napa or green cabbage, shredded 1 cup carrots, shredded 4 green onions, thinly sliced 2 tablespoons peanut oil 1 1/2 tablespoons rice or white vinegar 1 tablespoon fresh ginger, … Continue reading

Crudites with Pesto Mayo

Crudites with Pesto Mayo Ingredients: 1 bunch fresh Frieda’s Basil, torn (1 cup leaves) 1/2 cup fresh parsley sprigs 1/3 cup Frieda’s Pine Nuts or walnuts 1/2 cup grated Parmesan or Romano cheese 1 large or 2 small garlic cloves, … Continue reading