I LOVE baby carrots. And not the oddly uniform mini-carrots that come in a bag at the grocery store. Those are just whittled-down versions of full-grown carrots. Real infant versions of the fabulously orange root veggie are what you want. They are sweeter, more tender and just plain tastier than the bigger ones. Here’s my favorite way to prepare them.
- About 15-20 small carrots (enough for a side dish for two people)
- 1/4 cup olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
Trim the greens off of the carrots. If you're using bigger carrots, use a potato peeler to remove the outer layer of skin. On most of the wee babes, the skin is so thin, this step is unnecessary.
Mix the spices and salt into the olive oil in a large bowl. Add the carrots and toss to coat. Roast them in a single layer on a sheet pan at 450 degrees for about 15 minutes.
Nutrition Note: Here's what's up, doc. Aside from the fact that they are yummy, there are a few other reasons carrots (even the adult ones) deserve a spot on your plate. Your mom probably told you carrots were good for your peepers. It's true. Beta–carotene, the compound that gives carrots their hue and name, becomes vitamin A in your body, and vitamin A is important because if forms a pigment that your eyes need to see in low light. Vitamin A is great for your skin too, promoting healing than can prevent acne and eczema. Beta-carotene is also a powerful antioxidant that fights cancer, heart disease and more. And consuming cooked carrots is actually more beneficial than eating them raw; your body is better able absorb the valuable beta-carotene.