Bright orange, crunchy, and just a little sweet – carrots are one of nature’s best snack foods. Carrots are a root vegetable and are incredibly versatile in recipes. Carrots star in entrees, soups, salads, breads and even desserts like carrot cake. But carrots aren’t just versatile; they offer a variety of health benefits as well!
Most people have heard that carrots are “good for your eyes”. This isn’t just an old wives’ tale – carrots are rich in beta-carotene, which your body converts to vitamin A and then uses to keep your vision healthy.
The nutrients in carrots also help keep your bones, skin, hair and immune system healthy. And the fiber in carrots helps keep your digestive tract running smoothly and keeps your tummy feeling satisfied with just 25 calories for a medium-size carrot.
So what are baby carrots? Baby carrots are a specific variety of carrots grown for their sweet taste and small core. Yet baby carrots still grow the same length as regular carrots, they’re just typically harvested while young and then they’re cut into 2” pieces and peeled down to the baby carrot shape.
Want to see how baby carrots are made? Click this link.
So now that you know more about carrots, why not try Chad’s simple recipe for buttery thyme carrots? I am always asking Chad to make this for me….so simple, yet so delicious!
- 2 cups julienned or baby carrots
- 1 tsp. butter
- 2 tsp. olive oil
- ½ tsp. dried thyme
- salt and pepper, to taste
- Melt butter with oil in a large frying pan. Sauté carrots in the butter and oil until slightly tender. Season with spices and continue cooking until tender.
Serve the carrots in a pretty dish, and there you have it, A Nutritious Dish…in a matter of minutes! ™
