Take your pick from a rainbow of vibrant colors. Roots should be firm and smooth; feathery tops, crisp and bright green. Trim tops, refrigerate separately, and add to salads.
Steam in a small amount of water until crisp-tender, or bake with a roast chicken. Parboil and sauté in butter; sprinkle with fresh orange zest and finely chopped crystallized ginger.
Try the recipe for skillet-roasted Glazed Baby Carrots. Add a spicy twist by substituting an equal amount of hot jalapeño pepper jelly for the marmalade.