Carrots are not only delicious but they have a wealth of antioxidants and offer many health benefits. You might like to add these two recipes to your meal plan: Beet Salad With Beet Greens, Toasted Hazelnuts & Chevre and Butternut Squash Pasta With Fresh Peas, Basil Caramelized Lemon, & Pin Peppercorns
- Regulate Blood Cholesterol: High cholesterol is a major factor causing heart diseases, and regular consumption of carrots reduces cholesterol levels.
- Improve Eye Health: Dr. Lindeboom found in his research that a deficiency of vitamin A, high in content in carrots, can cause some difficulty seeing in dim light, leading to night blindness.
- Lower Blood Pressure: Scientific research indicates that coumarin found in carrots is linked to reducing and protecting your heart.
- They can lower your risk of cancer: Antioxidants have been proven to fight off harmful free radicals in your body, and that can make you less likely to have cancer. The two main types of antioxidants in carrots are carotenoids and anthocyanins.
- They help your heart: All those antioxidants are also good for your heart.
- 12–15 medium carrots
- 2 tsp harissa spice blend
- 1 tbsp olive oil
- 2 tsp lime juice
- 1 1/2 tsp agave
- Salt + pepper to taste
- For serving on the side: hummus (optional), toasted hazelnuts, pomegranate seeds, fresh parsley
- Preheat oven to 400 F.
- Wash carrots and trim greens. Peel if desired.
- Spread evenly on a baking sheet, then drizzle with olive oil, harissa, lime, agave, salt and pepper. Toss to coat.
- Roast for 25-30 minutes, until carrots are tender and slightly browned. Let cool slightly before serving. Garnish with toasted hazelnuts*, pomegranate and parsley.
*To toast hazelnuts, spread 1/2 cup whole hazelnuts on a baking sheet and bake for 10 minutes at 325 F. Remove from oven, let cool, then chop.