Carrots
Carrots can be traced back about 5,000 years, and were initially grown as medicine, not food!
Veggie Guide: Shopping, Storage, Preparation, and More
- Look for carrots with dark orange skin. Baby carrots sold in bags are already peeled and washed.
- Cut off green tops. Refrigerate in a plastic bag for up to 2 weeks.
- Rinse, cut off ends and peel.
- Eat raw, steamed or roasted
- Tastes great with celery, lettuce, parsnip or potato
- Season with brown sugar, garlic, maple syrup or pepper
Colors: Orange, White, Yellow, Red, Purple
Start Simple with MyPlate
Starting simple is a great way to try out a new vegetable, like carrots. Here are a couple easy ways to enjoy them.
- Grate carrot into spaghetti sauce, meatloaf or tomato soup for extra flavor and nutrition.
- Toss carrot sticks with oil, season with salt and pepper. Roast in 400F oven for 20-25 minutes.
Serves 4
Ingredients
- 16 Brussels sprouts,
trimmed and cut in half - 24 baby carrots
- 2 Tbsp butter
- 2 Tbsp brown sugar
Directions
- Add 1 cup water, Brussels sprouts and carrots to a saucepan. Bring to a boil. Turn heat down, cover and simmer 10 minutes. Drain off water.
- Return the pan of vegetables to the stove and add butter and brown sugar to the pan on low heat. Stir to coat the vegetables and melt the butter and brown sugar.
- Serve.
Recipe is an excerpt from I ❤️ Vegetables book.
Free recipe cards below for download in English or Spanish.
Nutrition Facts per serving:
120 calories; 6g fat; 17g carbohydrates; 3g protein;
10g sugars; 15mg cholesterol; 100mg sodium.
What Else is in Season
Other Vegetables in Season include:
- Kale
- Mushrooms
- Onions
- Leeks
- Potatoes
- Rutabagas
- Sweet Potatoes
- Turnips
View our What’s In Season GUIDE for WINTER for a printable, 2-sided, complete list of fruits and vegetables in season plus shopping, storage, preparation, and start simple tips.
