Carrots are one of the most under-sung heroes of the kitchen. They’re chock-full of vitamins and cancer fighting nutrients, like vitamin A, C, K, folate and minerals like potassium. When they’re in season they are naturally bursting with sweetness and can be grated raw into salads, roasted into oven fries or chunked into soups and stews as the main event. They also come in all kinds of enticing colors to brighten up any dish. Smaller, seasonsal carrots do not need to be peeled (that’s more fiber!), but will need a good scrub. The larger, older carrots could be peeled since they may have a pretty gnarly, fibrous bite to them.