I recently learned of the many benefits of eating carrots. Here are some great reasons to include more of these crunchy superfoods in your diet:
FIVE Benefits of eating carrots:
1. Improves vision
Carrots are rich in beta-carotene and that translates to “good for the eyes”.
2. Slows down aging
That same beta-carotene found in carrots also acts as an antioxidant to cell damage so it helps slow down the aging of cells.
3. Promotes healthier skin
Carrots are also rich in Vitamin A that protects the skin from sun damage, prevents premature wrinkling, acne, dry skin, and uneven skin tone.
4. Helps prevent cancer
Carrots reduce the risk of lung cancer, breast cancer and colon cancer.
5. Prevents heart disease and stroke
Carrots have not only beta-carotene but also alpha-carotene and lutein. Studies show that diets high in carotenoids are associated with a lower risk of heart disease. In addition, a Harvard University study showed that people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.
Conclusion: Eat more carrots! Here’s a delicious way to enjoy them.
Carrots, seasoned with sweet and spicy crystalized ginger, glazed in butter and honey, are a beautiful accompaniment to roasted chicken or even lamb. Use a fragrant honey, such as orange blossom, thyme or tarragon. If you cannot find baby carrots, peel and cut slender full-size carrots into 2-inch lengths.
- 2 Tbs. unsalted butter
- 1 Tbs. honey
- 1 Tbs. finely chopped crystalized ginger
- 1 lb. small, thin carrots, peeled
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh mint
- 2 tsp. fresh lemon juice
Preheat an oven to 400°F.Put the butter in a roasting pan just large enough to hold the carrots in a single layer and place in the preheating oven. Watch carefully to prevent burning. When the butter has melted, remove the pan from the oven and stir in the honey and crystalized ginger. Add the carrots and stir to coat them evenly. Season with salt and pepper and sprinkle with 1 1/2 Tbs. of the chopped mint. Stir again, then spread the carrots out in a single layer.Roast the carrots, stirring 2 or 3 times, until golden, glazed and tender when pierced with a fork, about 15-30 minutes.Remove the pan from the oven and season the carrots with more salt and pepper if you want. Sprinkle evenly with the remaining 1 1/2 tsp. mint and the lemon juice and toss to coat. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).