Sweet, crisp, and colorful, carrots are a classic root vegetable enjoyed raw or cooked. Packed with beta-carotene (a source of vitamin A), fiber, and antioxidants, they’re as nutritious as they are versatile.
How to Prepare: Rinse well and scrub to remove any soil. Peel if desired (especially for older or storage carrots). Slice, chop, shred, or roast whole depending on how you plan to use them.
Ways to Use:
Raw: Perfect for snacking, dipping, or grating into slaws and salads.
Roasted: Toss with oil and herbs, then roast at 400°F until tender and caramelized.
Steamed or Boiled: A simple, kid-friendly side dish.
Soups & Stews: Add depth and sweetness to broths, roasts, and braises.
Baking: Grate into muffins, cakes, and quick breads for moisture and flavor (hello, carrot cake!).
Carrots store well in the fridge and add vibrant color and crunch to nearly any meal.
