This article originally appeared in Food52.

Carrots deserve more than their perennial role as a crudité. Here's how to store, prep, and serve this overlooked root—and how to make the best broth you've had this season. 
I did not need another monstrosity of a gadget cluttering my countertop. I had no interest in a cleanse or in meal replacements. I have always believed in eating vegetables in their mostly recognizable state, raw or simply cooked with minimal seasoning.

But in the weeks leading up to Christmas, I rationalized my way into owning a juicer. In fact, I willed it to happen: I refused to visit my local co-op without ordering the “Sweet Sunset”—a $6 blend of beets, carrots, and apples—and without noting that owning a juicer would quickly pay for itself.