Carrots are a family-favorite vegetable. Stores recognize this, and Brookshire’s is no exception. If you cruise the produce section you’ll find full-sized carrots, baby carrots, petite baby carrots, shredded carrots and raw carrot chips.
Kids and carrots go together well. But have you ever wondered what to do with carrots other than eat them straight from the bag? How about roasted carrots? Toss them lightly in olive oil, season with salt, pepper and cumin and cook in a 350 oven until tender and caramelized. Heat brings out the natural sweetness of carrots! You can also make glazed carrots by cutting up carrots and simmering with butter, sugar, salt and just a bit of water. When carrots are tender, uncover the pan and let the liquid reduce to a syrup.
But if your children only like raw carrots, there’s nothing wrong with that! Carrots are full of antioxidants and raw carrots maintain the vitamin A and other healthy goodness. Here are a couple of ideas that use uncooked carrots:
- Julienned: mix up a vibrant, spicy salad of julienned (shredded) carrots seasoned with an Italian vinaigrette dressing. Toss in a few sliced almonds.
- Sliced: Slice carrots into thin rounds. Serve alongside ranch or other dip, with toothpicks to make the dunking fun.
- Shredded: marinate shredded carrots and dried cranberries in orange juice with a dash of vinegar.
- Carrot-Raisin Salad: toss shredded carrots, raisins and crushed pineapple with enough mayonnaise to moisten. Chill and enjoy.