Look for firm, bright carrots without cracks on the sides or sprouts where the green tops have been removed.
If desired, peel just before cooking—or, to retain more juices and nutrients, try scrubbing instead. To preserve their natural sugars and sweet flavor, cook carrots in as little liquid as possible.
Cut carrots diagonally and combine with diced turnips, potatoes, and onions. Toss with olive oil and rosemary, and bake at 400°F (200°C) until tender.
Carrots are an excellent source of vitamin A.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.