Carrots

Carrots come in a mix of orange, yellow, purple, red, and white colors with cone-shaped roots. They are a common aromatic ingredient, along with onion and celery, that add a sweet flavor to dishes. They are often long and narrow, but may also be thumb sized. Carrots are an excellent source of vitamin A and fiber, and also contain vitamins K and E, and potassium.

Wash and thoroughly scrub carrots, then remove the leafy green tops if they’re still attached.

ROAST: Preheat the oven to 400°F. Toss carrots with cooking oil, salt, and pepper and bake for 15-20 minutes until tender but not mushy.

BOIL: Cut the carrots into ¼ inch slices, place in a saucepan, and cover with water. Boil for about 9 minutes or until soft.

Carrots last longer when you remove the leafy green tops. After removing the tops, store carrots in the drawer of your refrigerator. Don’t store carrots next to ethylene gas producing fruits like pears and apples.