(Above – What’s Up Doc?: Several market vendors sell carrots, both conventionally-grown and organically-grown.)
Thanks to Bugs Bunny and mom’s hand-packed school lunches, generations of kids have grown up enjoying one of nature’s most healthy vegetables.
Carrots are rich in vitamin A and K, plus the anti-oxidant nutrient beta-carotene. Various studies have shown that carrots promote cardiovascular health and eye health and even have cancer-fighting benefits. Specifically, lab studies have shown the ability of carrot extracts to inhibit the growth of colon cancer cells.
Orange carrots are most common, they actually grow in several different colors – white, purple, yellow and red.
While raw carrots are an easy and healthy snack, cooked carrots are a great side dish for family meals. This Roasted Carrot recipe is courtesy of Ina Garten.
INGREDIENTS:
- 12 carrots
- 3 T. good olive oil
- 1-1/4 t. kosher salt
- ½ t. freshly ground black pepper
- 2 T. minced fresh dill or parsley
DIRECTIONS:
- Preheat oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1-1/2 inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt and pepper. Transfer to a sheet pan in one layer and roast in the oven for 20 minutes, until brown and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
