Did you know that feathery fresh carrot tops were worn to adorn hair in Shakespeare’s day?
Today it’s carrots’ vibrant orange pigment, known as carotene, that’s getting attention. Beta carotene turns into vitamin A, a powerful antioxidant vitamin. New research suggests that carrots’ carotenoids may also reduce cancer risk, slow aging, and reduce some diabetes-related symptoms. In farmer’s markets, heirloom carrots—scarlet, maroon, golden yellow, purple—are showing up, contributing still other antioxidants (such as anthocyanins in purple carrots).
Enjoy carrots today—as an easy finger food or prepared as an easy side dish.
Heart-Healthy Glazed Gingered Carrots
- 1 pound carrots, peeled and cut into
- 1⁄4-inch slices
- 1 tablespoon margarine
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger (or 1⁄2 teaspoon grated fresh ginger)
- 2 tablespoons fresh, finely chopped Parsley
Steam carrots for 10 to 15 minutes, or until barely tender. In a medium-size frying pan, melt margarine until it bubbles. Add carrots and toss. Sprinkle with sugar and ginger. Toss lightly to coat carrots and continue cooking until carrots are lightly glazed, about 1 to 2 minutes. Just before serving, sprinkle with parsley. Makes 5 servings.
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