Use in salads, soups, casseroles, stir-fries, cakes, muffins and raw with dips.
Choose firm, orange carrots with no signs of softness.
Unwashed in an airtight bag in refrigerator crisper.
Boil or steam for 5-7 minutes until tender. Microwave sliced in a covered dish with 2 tablespoons water on HIGH (100%) for 4-6 minutes, stirring after 4 minutes to ensure even cooking. Roast large chunks with potatoes, pumpkin, sweet potato and parsnips in moderately hot oven for 45-60 minutes.
Cook baby carrots or sliced larger carrots until just tender then toss in a serving dish with a little crushed garlic, honey, orange juice and chopped mint.
Carrots are a good source of vitamin A.
Half a cup of cooked carrots provides one serve of vegetables.
Serving size: 1/2 cup, 76.5 g
974.6 ug (108% RDI*)
1,274.0 ug (142% RDI)
Carrot, cooked, fat not added in cooking
*Recommended Dietary Intake
Good source of vitamin A