Carrots are long root vegetables that are crunchy and sweet. There are several colors….orange, yellow and purple. They are available fresh, frozen, canned or as juice. Baby carrots are actually carrots that are cut from large carrots.
- Selection: When choosing carrots look for crisp carrots without cracks,
- Storing: It is important to store carrots in a plastic bag in the refrigerator to keep them crisp. Keep carrots away from apples, bananas, peaches, pears and melons to avoid becoming bitter from the ethylene gas these fruits produce.
- Nutrition: Carrots are fat free, cholesterol free, low calorie and low in sodium . Carrots are a great source of fiber and Vitamin C, which helps with the immune system. They contain carotene, which converts to Vitamin A. Vitamin A promotes healthy skin and eyes
Peel carrots or scrub well with a brush to remove dirt. There are several ways to enjoy carrots:
Raw: shred carrots with a box grater or food processor and add to salads, pastas or your favorite sandwich or wrap. Slice or cut into sticks.
Sauté: Cut carrots about ½ inch thick. Cook over medium heat in a skillet with 1-2 tablespoons olive oil. Optional: add maple syrup and 2 tablespoons of water and cook until tender.
Stir Fry: Sauté rounds or sticks with other vegetables in 1-2 tablespoons of olive oil. Carrots take longer to cook than other vegetables like peppers, zucchini, onions, or celery. If you are making a stir-fry, add the carrots first and cook them a few minutes before adding the rest of the vegetables.
Boil: Cut carrots and boil for 5-7 minutes.
Microwave: using a microwave-safe bowl, add a 1/4 cup of water to the bottom, cover and cook for about 5-6 minutes or until tender.
Roast: Carrots can be baked or roasted by slicing and placing on a baking sheet for about 25-30 minutes at 400°F.
Carrots make a great side dish for the holidays! Choose one of the many methods to enjoy carrots and include these tasty and healthy vegetables often!
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