Honey- Glazed Carrots

Contain some colorful carrots on your healthy eating program. They’re not just highly nutritious and low in calories, but they also incorporate a warm spark of color to your lunch or dinner table.

Carrots get their identifiable orange color from the large amounts of beta-carotene they feature. Beta-carotene is a substance found in several of fruits and veggies that the human body is easily able to convert to vitamin A. By eating a half-cup dose of cooked carrots, the body will produce an astonishing four occasions it’s recommended daily intake of vitamin A. This vitamin plays a significant role in retinal health, demonstrating true the typical saying that eating carrots is good for your own eyes.

Beta-carotene has also been observed to fortify the immune system, and is thought of as a highly effective antioxidant. Various studies have revealed that beta-carotene might be especially capable of protecting the body against lung cancer, and recent research indicates it may also play a part in combating cardiovascular disease. These results have yet to be attained with dietary supplements; to get the most out of beta-carotene, it’s better to consume the naturally-occurring variety found in foods.

Carrots also give an superb source of dietary fiber and other vital vitamins, like vitamin C, vitamin K, and vitamin B6. What’s more, they’re a fantastic source of minerals like iron and aluminum. At a mere 50 calories per raw cup, carrots are an ideal element to include in any healthy eating plan.

Carrots make a superb side dish, and are delicious when served together with nearly any sort of meat or fish entree. This recipe for honeyed carrots goes well with lean beef or pork cuts, oven-roasted poultry, or your favourite fish fillet. For an elegant vegetarian feast, serve it alongside grilled soy burgers or falafel sandwiches.

Honey-Glazed Carrots

6 cups water 3 pounds raw carrots, scrubbed (or peeled, if you prefer) and slice into little bite-sized pieces 1 tbsp butter 4-5 tablespoons honey 1 1/2 tsp grated lemon peel 1/2 teaspoon red pepper flakes 1/2 teaspoon seasoned salt

Bring the water to a boil in a heavy skillet or large cooking pot and add the carrots. Put a lid on the pot and lower the heat to medium low. Drain liquid, then pat the carrots dry using a clean dish towel, transfer to serving dish and set aside.

Utilize the original skillet or pot to make the glaze. In it, combine all of the remaining ingredients and stir over moderate heat until the butter melts and the glaze begins to bubble. Add the carrots and stir fry together for about three minutes. Transfer all back to the dish and pour any remaining glaze over the carrots.

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