In this new post Corona world of long grocery store lines and almost empty shelves, I've become thriftier and more adaptable when it comes to making dinner. If there's a shortage of meat, I go vegetarian for the week. If there's no toilet paper, I buy flushable wipes. Yes, this is what 2020 has come to haha. But one item that seems to always be in stock at the grocery store are baby carrots. During quarantine I made a delicious Apricot Glazed Carrots that I am happy to share with the world now.
What are Baby Carrots?
You might be surprised to hear it but baby carrots are just large carrots shaved down to a smaller size. They are typically made from a different variety of carrots that are sweeter and more uniform in width, but their small size is all manufactured. The good news, nutritionally these are the same as any other carrot, so if you are happier snacking on these, go for it!
How to Cook Carrots
There are two main methods to cooking carrots: boiling or roasting. Boiling will give you a soft texture and keep the carrots hydrated. Roasting will deppen the sweetness and give a crispy umami edge to the carrot. Both methods are fairly easy and take about the same time. To boil, place carrots in a pot of boiling water and cook for 20 minutes before draining. To roast, heat oven to 435 degrees, spread carrots on a baking sheet and drizzle with olive oil. Roast for 25- 30 minutes or until cooked through.
Do Carrots Improve Vision?
The short answer: not really. The long answer: yes, but this myth began as World War 2 propaganda by the British. While carrots have essential nutrients like Beta Carotene which is proven to help eyesight, eating a lot of carrots won't magically improve your vision. They are still a healthy option, so eating them is still a good idea.
Like this recipe? Make sure to pin and save for later!
Apricot Glazed Carrots
Make a delicious and easy side perfect for the holidays with this recipe for Apricot Glazed Carrots. It's a veg dish that you can brag about!
- 2 Pounds Carrots baby carrots, or if using large carrots sliced
- 2 Tsp Salt
- 3 Tbsp Butter
- 2 Cloves Garlic Minced
- ⅓ Cup Apricot Preserves
- ¼ Tsp Nutmeg
- ¼ Tsp Ground Cinnamon
- 1 Tsp Orange Rind Grated
- 2 Tbsp Orange Juice
Bring a pot of water to a boil and add salt to water until it dissolves. Add carrot and cook for 15-20 minutes or until tender. Drain and set aside.
Melt butter in a saucepan and add garlic. Stir in apricot preserves, seasonings and orange rind and juice. Bring to a simmer, add carrot and toss to coat. Serve warm and enjoy!