Two Great Carrot Recipes to Enjoy!

Sorry bunnies, humans like them, too! Carrots are vibrant root vegetable that are available year-round. And, they add colorful pizzazz to any meal. This delicious vegetable is a favorite of many. Carrots pair well with grilled chicken, beef, or pork as a side dish. Or they can be served with other vegetables over couscous for a quick vegetarian meal. Not only are carrots tasty, but they are also chock full of vitamins, minerals, and fibers that are good for our health. Their bright color comes from beta-carotene, a carotenoid that the body can convert into Vitamin A. Here are two favorite carrot side dish recipes.

Roasted Carrots with Fresh Dill

Serves up to 4

Ingredients: • 6 Medium carrots, washed, peeled, and sliced into 3” strips • 1 ½ Tablespoon extra-virgin olive oil • Salt & white pepper to taste • 1 ½ Tablespoons fresh dill, washed, leaves removed and minced for use (discard stems) Directions: Preheat the oven to 400 degrees F. Place the carrots in a large Ziplock bag. Add the olive oil and the salt & pepper. Seal and toss to coat. Reserve the dill for garnish. Transfer the carrots to a sheet pan lined with non-stick foil. Lay them in a single layer. Roast them in the oven for about 20 mins. or until browned and tender. Then, toss the carrots with the minced dill and serve.

Honey Garlic Carrots

Serves up to 4

Ingredients: • 6 Medium carrots, washed, peeled, and sliced into 3” strips • ¼ cup melted butter • 2 Tablespoons honey • 2 cloves garlic, peeled and minced • Salt & white pepper to taste • 1 ½ Tablespoons fresh parsley, washed, leaves removed and chopped for use (discard stems) Directions: Preheat oven to 400 degrees F. In a medium-size saucepan, melt the butter over medium heat. Add the honey and stir to incorporate. Then add the minced garlic. Continue to stir and cook the sauce for about 30 seconds, just until fragrant. Add the carrots to the butter sauce and toss to evenly coat. Then, turn off the heat and season carrots with salt and pepper. Lay the carrots in a single layer on a baking sheet lined with nonstick foil. Place carrots into the preheated oven and reserve any remaining butter sauce in the saucepan for later use. Roast the carrots in the oven for about 20 mins. or until tender. Reheat the leftover sauce to recoat the cooked carrots. Then, garnish with parsley and serve. Carrot fun-facts: Carrots were first grown in Afghanistan around 900 AD. They come in a wide range of colors. Orange carrots were not developed until the 15th or 16th century and were created in Central Europe.