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The Cardiologist's Wife - Benefits of Carrots Complete with Two Recipes!
May 01, 2019

Spring is here and that means farmer’s markets will soon be open for business! Going to the farmer’s market is like going to a candy store for me. Nerd that I am, I get inspired to cook by the sight of all those fresh vegetables and fruits. I love knowing that not only will my family be eating something tasty but that it will be good for us. So many people say they do not like vegetables and that is sad. I feel they just haven’t had any that were well prepared.

I tried these two carrot recipes recently and everyone really liked both. The parmesan carrot fries would be good with a hamburger, grilled chicken, steak or even fish. They are super easy to prepare and don’t take long to cook. The honey garlic carrots paired nicely with ham for our Easter dinner but would go with just about any meat. They were equally easy to prepare and took little time to cook.

Carrots are so good for you as they are a great source of beta carotene or vitamin A, fiber, vitamin K and potassium. The nutrients in carrots help lower cholesterol, reduce the risk of several types of cancer and yes, even improve your eye health. The fiber in carrots helps to keep your blood sugar low and feeds the good gut bacteria while the potassium is essential for controlling blood pressure.

Raw carrots are the perfect snack, just wash, peel and eat. Carrots also come in a rainbow of colors - orange, yellow, red, purple and white - with slightly different nutrients. I used a bag of rainbow carrots in the honey garlic carrot recipe and it made a pretty dish. Have fun with your kids by serving different colored carrots to see if they taste differently.

Parmesan Roasted Carrot Fries

2 lbs. carrots, peeled and sliced into 1/4 inch thick sticks
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup grated parmesan cheese

Heat oven to 425. Gently toss carrot fries with the oil, salt, pepper and parmesan cheese. Spread in a single layer on a baking sheet which you can line with parchment paper or foil for easier clean up. Bake carrots, stirring once half way through, until tender and lightly browned, about 16 to 20 minutes. Serve with chipotle mayo - 1/2 cup plain mayo with 1 finely chopped chipotle pepper stirred in.

Honey Garlic Caramelized Carrots

1 lb. carrots, peeled and cut on the diagonal into 1 inch chunks
3 tablespoon butter, divided
1/2 tsp. Salt
2 cloves garlic, thinly sliced
1 1/2 tablespoon honey
1 tablespoon freshly minced parsley

Heat 2 tablespoons butter in a skillet over medium heat. Add carrots and salt, stirring to coat. Cover with a lid and cook 10 minutes, then add garlic. Cook uncovered, stirring occasionally, until just fork tender, about 13 to 15 minutes. Add remaining butter, honey and parsley. Cook and stir till butter is melted and carrots coated.

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