There never seems to be a shortage of carrots, and Spiced Carrots is a little bit jazzier way to fix them then the old tired and true way of just steaming them. Carrots are almost a main staple in any American kitchen, that’s why we need new and different ways to fix them. Carrots are as most people already know a great source of beta carotene. The crunch and the sweetness of the carrot can help satisfy the dieter’s desire for off limit items like potato chips or popcorn. Vitamins A, B, and C are delivered to you from carrots. Fiber, low calories and many minerals such as copper, potassium, manganese, calcium and phosphorus, are also an essential nutritional part of the carrot. These vitamins and minerals are beneficial in fighting disease, and keeping our bodies healthy.
When I was a kid, cooked carrots were not one of my favorites, and for many years as an adult I didn’t prepare them cooked either. I would much rather of had them uncooked, dipped in Roasted Red Pepper Hummus or even just all by themselves. Even my dog and grand dog know when I’m cutting up carrots and come to the kitchen for a piece, apples and carrots, they know the sounds of them being cut. Even dog’s know the benefits of eating carrots.
Carrots aren’t limited to just the brightly colored orange variety, you can find them in multiple colors and sizes. The carrots that I grew this year, ended up to be fat and about 6-7 inches long, and by fat I mean they were at least three inches in diameter, and looked more like a yam than a carrot. I was able to grate many of them and use them in my Carrot Raisin muffins and in some Winter soup. I sliced and blanched many more and froze them to put in soups this winter and maybe layer into some Cashew Butternut Lasagna. Plenty will go into some smoothies and juices.
What’s your favorite way to use carrots? Don’t succumb to eating plain old boring carrots any more, make them Spiced Carrots.