Carrots – You think there’s no difference? But there is!

This photo shows a small variety of carrot next to the pre-cut “baby” carrots
I prefer to use real baby carrots, or even just a small variety. Â Real baby carrots come straight from the ground at a young stage and are full of nutrients. Â Carrots are one of the richest sources of vitamin A. Â They also have a fair amount of biotin (good for hair and nails), vitamin K and fiber. Â Even cooked, these little guys retain their value.
But those little bagged orange pellets are NOT baby carrots. Â They are the carrots no one wants – misshapen, old, or imperfect. Â They are cut into perfect little shapes, soaked in chlorine to kill bacteria and packaged for convenience. Â Note, they are not bad for you, but like any produce that is pre-cut and pre-packaged, you are trading some nutritional value for convenience.
My way of thinking – it’s not that much more work to wash a fresh carrot and put it in my lunch.
Here is a recipe for tarragon roasted carrots –
What you need:
- 8 carrots, cut in half lengthwise
- 1 ½ teaspoons honey
- 1/8Â teaspoon dried thyme
- ¾ teaspoon dried tarragon
- 1 Tablespoon olive oil
How to Do it:
Preheat the oven to 325 degrees.
Place the carrots in an oven-proof dish. Drizzle with olive oil and honey. Sprinkle the herbs evenly over the top.
Bake for 20 minutes.
Makes 4 servings.
© Copyright 2017 The Lazy Gastronome
what do you think?
Pingback: Maple Roasted Carrots - The Lazy GastronomeThe Lazy Gastronome
Good information! Loved the tarragon with the carrots.
I love “baby” carrots (we grew some sort of small variety from a specialty catalog). Your carrots look absolutely amazing. I’m writing down this recipe for when we have more from our garden.
Those little bagged carrots don’t do much for me. I love your recipe for baby roasted carrots, I’d rather have those carrots!
thanks for this info. I love baby roasted carrots they are so tasty