The standard joke is you know how great carrots are for eyesight since you’ve never seen a bunny rabbit wearing glasses. The truth of the matter is carrots, either the baby kind or the large ones, are so full of vitamins and minerals like many other root vegetables, they should be considered a must for good eyesight. It’s all the beta-carotene in them that gives carrots their rich orange color. By the way, baby carrots are definitely not young grown-up carrots. They’re actually bred that way to make them sweeter than their great big cousins. Either way, carrots are terrific, if you eat bunches of them for several weeks you’ll notice an orange tinge to your skin, Not to worry, cut back on the beta carotene and the color goes away as well.
Try this recipe in your air cooker, using both the baby and the grown-up carrots for a sweet taste made even sweeter with the addition of some orange juice.
Roasted Carrots
1 Cups baby carrots
1 large carrot, peeled and sliced
1 Tbl. Orange juice, freshly squeezed if possible
1 teas. Olive oil
1 tsp. melted butter
1 teas. Dill weed
Salt and Pepper as desired.
Combine orange juice, oil butter, and dill and mix well, Stir in salt and pepper if using and drizzle over the carrots, tossing to coat.
Put the mix in the air cooker at 400 degrees and roast for 10 minutes, take out, shake and roast for another 10 minutes or so. Carrots will be tender, glazed, and tasty.
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