We All Eat

 

By SU STELLA/ for The Herald  —  Carrots are awesome because they are so versatile. They can be eaten raw or cooked. They are one of the most affordable veggies, and people of all ages just love them. Carrots are packed with vitamins, so they are good for you. Let’s get to the nitty-gritty of carrots. Most carrots are orange veggies, but you can get purple, yellow, white, and also a cool mix of colors.

Baby Carrots- Cute little nubby carrots that come pre-scrubbed and snack size for dipping. When you get them home, open the bag, rinse them, rub them with a paper towel. I put them in a clean lidded container, so they are ready to enjoy as a great low-cal snack.
Seriously  – Do not feed them to babies as they can choke on them.

Bag O’ Carrots- One, two, or five-pound bags are common. I buy these for roasting with the skin washed but left on. Big bags are great for juicing. Carrots make a yummy thick juice, which I like it mixed in smoothies with apple juice and berries. There are plenty of recipes online. Have a blast!

Convict Carrots Recipes

This dish is so delicious that you will get arrested stealing carrots instead of gold because you will crave it every day. My best advice is to learn to garden so you can eat this dish fresh year-round.

One Bag of Baby Carrots- for hot dishes cut in half. For cold dishes cut match-stick style
Mustard- yellow, Dijon, or fancy flavors- coat all of the carrots
Honey- a scoop or squeeze- stir in your mix
Olive Oil- a splash to make stirring easier
Onion- one-half diced and added
Minced Garlic- a tablespoon stirred in
Salt and Pepper- to taste

Serve Hot

Mix it all and add it to a baking pan. Bake at 375 degrees Fahrenheit for 45 minutes. Stir them every 15 minutes, so the top does not dry out. *Options add craisins, nuts, small chunks of cheddar cheese or even a bread crumb butter topping when it is almost cooked.

Serve Cold

The key is to cut the carrots into short matchsticks to make it easier to spoon, combine all your ingredients, then, chill it overnight for best results. I like the cold as a salad or side dish or if I am going to a potluck, I bring pita bread cut into triangles. This dish to bring a long is easy affordable and fast. I would double or triple the recipe for parties.

Author Su Stella of Oakridge, Oregon is an adventure and recipe writer. You can find her cookbooks ‘Sizzling Hot Pizza’ and ‘Spice and Herb Explorer’ on her website http://www.SizzlingHotPizza.com Do not miss her travel adventures http://www.HippieDayTripper.com
Su is working on her third book Sizzling Hot Pizza To Go. She and her husband took a 49 day Amtrak adventure around the US, eating pizza and visiting friends.