Carrots are crunchy, tasty, and highly nutritious. Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, fibre, vitamin K1, potassium, and antioxidants.
Orange carrots get their bright colour from beta carotene, an antioxidant that your body converts into vitamin A.
Carrots are found in many colours, including yellow, white, orange, red, and purple.
They also have a number of health benefits. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels, improved eye health, boost the immune system, and the list goes on.
What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.
Carrots go well with
Herbs & Spices: chervil, parsley, cinnamon, clove, allspice, mint, ginger, dill, & thyme
Sweets & Dairy: cream, cream cheese, browned butter, butter, rapadura, maple syrup
Produce: garlic, potatoes, raisins, daikon, kale, spinach, Swiss chard, sweet potatoes, onion
Savoury: rice, pasta, beef, chicken, walnuts, oatmeal
Carrot Serving Ideas
Raw carrots can be eaten on their own, or used in salads and appetizers. They are often used in cake, cookies, cupcakes and muffins.
Cooked carrots make an excellent vegetable side dish, and they are often served with cream sauce, glazed, or dressed with a little rapadura and butter.
Carrot tops are rich in minerals, and can be chopped and added to soups, salads, sauces and pesto.
Try making oven roasted parsnips and carrots for a tasty side dish or a snack! Dip in some peanut butter, humus or pesto as a delicious after school or after work snack that’s tasty and good for you. Vitamin A, fibre, vitamin C…what’s not to love?
Serve a sweet side dish like these roasted carrots with clover honey with a holiday meal for an extra special take on an otherwise classic dinner dish.
Carrots add colour, parnsips bring sweetness, apples provide crunch, and walnuts inject protein and meaty flavour in this simple fall-inspired salad.
Recipe
ROASTED BROWN BUTTER HONEY GARLIC CARROTS
Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and
pepper.
Bake for 15-20 minutes or until carrots are tender. Transfer to a serving dish and garnish with parsley. Serve immediately.
Brown butter is just that extra step to adding a rich and nutty flavour to what you are making
Ingredients
900gms large carrots cut into 5cm pieces (baby carrots will also work)
1/2 cup butter
3 Tablespoons honey
2 garlic cloves chopped
salt and pepper
parsley chopped for garnish
Preheat oven to 220 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
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