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Healthy Eats and Repeat

Highlighting Food, Recipes, and Ideas for a Healthy Lifestyle

I See Carrots

Posted by Caitlin Huth - carrots

Carrots might be as finicky as peas in terms of how people like or dislike them! Do you prefer them raw or cooked? Regular or baby carrots? Plain or with dip? (In case you wondered, this author likes them raw, as regular carrots (only if they are tender and sweet), and I like them with and without dips.)

Carrots are very versatile: soups, stews, casseroles, stir-fries, desserts (cake, muffins), and more. And they are available in lots of convenience forms: pre-chopped and frozen, pre-peeled and bite-sized as baby carrots, and canned.

Nutritionally, 1 cup of sliced carrots contains around 50 calories, 12g carbohydrate, and 3g fiber, and is a source of vitamins and minerals, including vitamins A and K and potassium. Carrots contain almost no fat, protein, or sodium.

  • Buy: Look for raw carrots that are firm, smooth, and deeply colored. Avoid those with mold, cracks, or soft spots. If buying canned carrots, look for those with less sodium. If buying frozen carrots, look for plain carrots without sauce.
  • Price: According to the U.S. Department of Agriculture, raw, whole carrots cost $0.74 per pound (or about $0.29 per 1 cup) on average. Canned and frozen carrots are a bit more, at around $0.50 per cup.
  • Store: Carrots can last around 2 weeks in the refrigerator. Once cut, keep them in water and replace frequently as they dry out.
  • Prepare: Remove tops and any roots on carrots. Peel and wash before cutting into desired size pieces. Montana State University Extension has a pictorial how-to on cutting carrots.
  • Eat: Carrots can be eaten cooked or raw. Remember to refrigerate leftovers within 2 hours of preparation.


Sweet and Dilly Carrots (Serves 4)

If you are a fan of cooked carrots, save dishes by cooking these in the microwave.

2 cups peeled and sliced carrots, or baby carrots
1/4 cup water
2 Tbsp. honey
1/8 tsp. salt
1/8 tsp. dill weed
1 Tbsp. butter
1. Place water in a glass dish.
2. Add the carrots, cover dish and microwave for 5 minutes or until carrots are tender.
3. Drain the cooked carrots well and place in a serving dish.
4. Add all the remaining ingredients and mix well.
5. Serve hot.

Nutritional analysis per serving: 80 calories, 3g fat, 160mg sodium, 15g carbohydrate, 2g fiber, 1g protein

Recipe from: University of Illinois Extension, Let's Eat For Health, Illinois!, Sweet and Dilly Carrots

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