Everyone grew up with carrots, whether they were on the kitchen table or in Sunday morning cartoons. Few of us, however, see carrots in stores and think of a hard-working, oft-overlooked vegetable, especially as they are second only to potatoes in consumption here in the United States. Carrots are not glamorous. Carrots are not trendy. Carrots are rustic. Carrots are the food that's always there.
Originally they were not even grown for their roots but rather
for their aromatic leaves. Parsley, fennel, and cumin, all members of the same
family as carrots, are still primarily grown for their leaves throughout the
world today. Carrots, however, are more than just a staple in American
households; they are the Good Samaritan of the
vegetable garden.
Carrots help other vegetables flourish. When planted along with
tomatoes, tomato production increases. If carrots are left to flower, the wasps
they attract kill garden pests. In addition to helping other vegetables,
carrots help us as well. Numerous health
benefits, including improved vision, healthier skin, and
increased resistance to disease, are all associated with eating carrots.
Next time you are looking for a vegetable to serve with dinner, don't overlook the carrot. There is nothing left to say except ... that's all folks!
Recipe
- 3/4 lb. baby carrots
- 2 tbsp. olive oil
- 1 tbsp. honey
- 1 tsp. coriander
- 1 tsp. cumin
- 3 sprigs of thyme
- Sea salt
1 Preheat oven to 425o. Peel carrots and trim
leaves. Add oil, honey, coriander, cumin, and fresh thyme into mixing bowl and
whisk until blended.
2 Toss carrots in bowl
until evenly coated, then lay flat on baking tray leaving excess dressing
in bowl. If needed, dress carrots in batches. Season with salt.
3 Cover carrots with tin
foil and add to oven. Cook for 20 minutes before removing foil. Cook for
additional 5 minutes then serve with drizzle of olive oil.
No comments:
Post a Comment