Red carrots are edible roots and are part of the Apiaceae family alongside parsnips, celery, and parsley. They are unusual in the United States, but can often be found at farmers markets, especially in the winter.

The red color, which is often maroon or even purple, is from lypocene, which also gives the red color and sweetness to tomatoes. 

Red carrots are crunchy with a snap-like quality and have an earthy, very sweet flavor. The leafy tops are also edible and have a fresh, slightly bitter taste.