With their well-deserved reputations for being such a great vegetable to aid in eye health, and the fact that in today’s market with prices soaring on so many foods, carrots deserve to be recognized for all they provide on a regular basis. They are also very versatile, as delicious in soups and stews as they are in breads and salads, cookies, cakes and more.
Try this Carrot Raisin Salad, or better yet, substitute dried cranberries for the raisins and gain even more eye-healthy foods. It’s even great without the pineapple, but that does add an extra zing.
Then, while you’re in the kitchen preparing good things to eat, whip up some of these honey roasted carrots and put in the refrigerator ready to be baked at some other time in the near future. Or bake them once they’re prepared, and store the finished product in the freezer for future enjoyment.
Carrots – They’re not just for bunnies!
Carrot Raisin Salad
Ingredients
4½ cups shredded carrots
1 (8 ounce) can crushed pineapple, undrained
¾ cup raisins
½ cup sugar
½ cup mayonnaise
1 ½ tablespoons freshly squeezed lemon juice
Combine carrots, pineapple with juice, raisins, sugar, mayonnaise, and lemon juice in a large bowl; mix well.
- Refrigerate for 2 hours before serving for flavors to blend for best results.
Honey Roasted Carrots
Five ingredients does it on this great side dish
Carrots: any size, any shape, easier if all are about the same size to ensure even baking. All carrots must be peeled. Bagged baby carrots make this even easier to prepare.
Honey: to caramelize on the carrots in the oven for a heavenly flavor.
Olive Oi: Rich flavor
Spices: Not really Pepper to taste, sea salt if you must
Ingredients
8 medium peeled carrots or about the equivalent for this amount of honey, in baby or sliced carrots..
3 tablespoons olive oil
¼ cup honey
Pepper, salt to taste
In a baking dish, drizzle the carrots with the olive oil and mix to ensure all are covered completely.
Drizzle the honey on top, season and mix until all are well coated.
Place whole carrots in a baking dish, and drizzle with olive oil. Mix until carrots are completely covered with oil.
Drizzle honey over top, then season with salt and pepper; mix until evenly coated.
Bake in preheated oven until carrots are just tender, about 30 minutes.
That’s it!
If storing in the refrigerator, keep in an airtight container and use within four days. Reheat in the microwave.
If you’re keeping in the freezer, place baked carrots in zippered freezer bag and use without three months. They tend to get a little softer over time.
Other Eye Healthy Recipes
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