A colorful, versatile standard. Though the most commonly eaten part of the carrot is the taproot, the greens are also edible, and great tossed in a mixed salad, added to coleslaw, or used as a garnish.
Carrots are rich in vitamin A. One cup of raw carrots contains 52 calories and loads of vitamin A- 428% DV. They’re also a great source of Dietary Fiber, Vitamin C, Vitamin K and Potassium.
Have them roasted, steamed, marinated, or raw— you can’t go wrong with some orange on your plate!
Butter Roasted Carrots with Lemon Thyme
1 bunch carrots, chopped or left whole
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper
5 or so sprigs of thyme
Preheat oven to 425. Combine ingredients on a baking sheet. Bake for 15 minutes if chopped, 30 if whole.
Recipe and photo from Honey and Jam