Whenever I cook carrots, it brings me back to when I was a little girl. Grandpa would tell me to eat my carrots because they’re healthy and good for me. “You know why?” he would ask when telling me to eat my carrots, “Well, have you ever seen a rabbit with glasses?!” Why no, I have not. Have you? This always stuck with me as a little kid, like an epiphany —carrots were the secret to healthy eyes.
Twenty years later, here I am writing this post wearing glasses. Maybe I should have listened to Grandpa and eaten more carrots…
Fact: Grandpa wasn’t kidding.
According to fitday.com, carrots contain high levels of antioxidants (which protect the body from cell damage) and beta-carotene, a compound that’s converted to vitamin A by the body. Vitamin A is key for good vision and a strong immune system.
So let’s make some carrots! Today is a recipe using heirloom carrots of yellow, orange and red. I know, I didn’t know they came in those colors either! I found these bagged carrots at Trader Joe’s, and they taste SO much better than baby carrots; although, baby carrots have their place and time for on-the-go snacking. But these heirloom carrots have a lot of flavor and are more fibrous.
Start by peeling and cutting the carrots into matchsticks. Meanwhile, heat 2 Tbs. of olive oil. Sauté the carrots for 15 minutes or until desired tenderness.
Chop fresh cilantro and stir into the cooked carrots. You really don’t need salt because of all the flavors here! I’m trying to cook with less sodium. Check out my recent post (Salt-less Challenge) featured on Princess and the Jog.
Now, divvy them up—they really do make for a colorful, beautiful side!
2 servings | 30 minutes (including prep. time)
2 Tbs. Olive oil
5 Carrots; medium
1 Bunch cilantro; small
I hope during the holidays you find a spot on your dish for this recipe…Or maybe this weekend after a long day of shopping!
Happy Friday everyone!
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