Carrots – I certainly appreciate and listen to the advice from Mayo Clinic dieticians on the importance of eating the right fruits and vegetables for eye health and admit that that is one of the reasons I like carrots.
But besides all the nutritional value of carrots, the beta-carotene that converts to Vitamin A which has also been proven to reduce the risk of cancer, carrots are inexpensive year-round, they’re versatile in that they can be used in breads, puddings, soups, and colorful additions to salads and entrees. And for many, they satisfy a sweet tooth with fewer calories than other desserts.
Carrots are also rich in fiber and oxidants, which make them great for the heart, and Vitamin C, which helps boost the immune system.
Cooked, raw, sliced, chopped, shredded, or blended to a juice, carrots are an everyday good buy. Try any one or these side dish receipts (or all, to see which you like best!)
Sweet, glazed carrots
4 C baby carrots, rinsed and split lengthwise
2 Tbsp soft tub margarine
2 Tbsp brown sugar
½ tsp ground cinnamon
Place the carrots in a small saucepan and add enough water to barely cover them. Cover and bring to a boil. Reduce heat to medium. Cook for 7–8 minutes, or until the carrots are easily pierced with a sharp knife.
While carrots are cooking, combine margarine, brown sugar, and cinnamon, in a small saucepan, and melt over low heat (or microwave for a few seconds on high power, until margarine is mostly melted). Stir well to combine ingredients.
Drain carrots and leave in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2–3 minutes, until carrots are thoroughly coated, and the glaze thickens slightly.
A bit tart and nutty, this recipe is just plain fun and festive. Check out rainbow carrots for a special party, as nutritious as the popular orange variety.
Cider Glazed Carrots with Walnuts
2 1/2 pounds medium carrots, peeled and cut into pieces (about 9 cups)
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar.
2 tablespoons unsalted butter
1 teaspoon kosher salt (if you must)
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 cup toasted walnut pieces.
1 tablespoon chopped fresh flat leaf parsley.
Place carrots in a large saucepan with water to cover, bring to a boil over high. Reduce heat to low, and simmer until tender, 3 to 5 minutes. Drain and set aside.
Combine brown sugar, apple cider vinegar, butter, salt, dry mustard, and paprika in a large nonstick skillet over low; cook, stirring often, until butter melts. Increase heat to medium-high and bring to a boil. Reduce heat to medium; add carrots. Cook, stirring constantly, until carrots are glazed, and sauce is syrupy, 3 to 4 minutes. Remove from heat. Stir in walnuts; sprinkle with chopped parsley and toss to combine.
Honey Glazed Carrots
2 cups sliced carrots.
2 teaspoons butter
3 tablespoons honey
1 tablespoon chopped fresh sage.
1/4 teaspoon ground black pepper
Directions
Fill a medium pot with water and bring to a boil. Add carrots and boil for about 5 minutes until fork tender. Drain and set aside. Preheat a medium sauté pan and add butter. Once the pan is hot and the butter is melted, add carrots, honey, sage, pepper and salt. Sauté for about 3 minutes, stirring frequently. Remove from heat and serve.
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